Description
Crab-Stuffed Mushrooms are a delicious appetizer featuring juicy mushroom caps filled with a savory mixture of crab meat, cream cheese, and herbs, then baked until golden and bubbly. Perfect for parties or elegant gatherings.
Ingredients
Scale
- 16 large white button mushrooms, stems removed and finely chopped
- 8 oz cream cheese, softened
- 1 cup lump crab meat, drained and picked over for shells
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Mushrooms: Clean mushroom caps with a damp cloth. Chop the stems finely and set aside.
- Cook Stems and Garlic: Heat olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic, cooking until softened, about 3-4 minutes.
- Mix Filling: In a bowl, combine cooked stems and garlic, cream cheese, crab meat, Parmesan, mayonnaise, parsley, Worcestershire sauce, Old Bay, salt, and pepper. Mix until well combined.
- Stuff Mushrooms: Spoon the crab mixture into each mushroom cap, pressing gently to fill.
- Bake: Arrange stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until the tops are golden and bubbly.
- Serve: Let cool slightly before serving. Garnish with additional parsley if desired.
Notes
- Use fresh crab meat for best flavor, but canned lump crab meat works well too.
- Substitute cream cheese with Neufchâtel cheese for a lighter option.
- Great served warm as an appetizer or party finger food.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg