Description
These Crab Rangoon Stuffed Mushrooms are a delightful twist on the classic crab rangoon appetizer. Packed with creamy cream cheese, flaked crab meat, and savory seasonings, these bite-sized mushrooms are topped with Parmesan cheese and baked to perfection. They’re the ideal appetizer for any party or family gathering, offering a flavorful combination that’s sure to impress.
Ingredients
Scale
- 20 large white mushrooms, stems removed
- 8 oz cream cheese, softened
- 8 oz crab meat, drained and flaked
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the softened cream cheese, crab meat, thinly sliced green onions, garlic powder, and Worcestershire sauce. Stir until well mixed.
- Spoon the crab mixture into each mushroom cap, filling them generously.
- Arrange the stuffed mushrooms on a baking sheet and sprinkle the tops with grated Parmesan cheese.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve the stuffed mushrooms hot, and enjoy!
Notes
- If you want a slightly crispier top, you can broil the mushrooms for 1-2 minutes at the end of baking.
- You can substitute the Parmesan cheese with mozzarella or a cheese blend if preferred.
- If you’re making these ahead of time, you can assemble them and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they are cold from the fridge.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 50
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg