Crab Stuffed Mushrooms

Delightful bite-sized appetizers filled with a creamy, savory crab mixture, baked to perfection.

Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine American

Servings 16 servings

16 large fresh white mushrooms Choose firm mushrooms with smooth, unblemished caps.
8 ounces lump crab meat Well-drained and picked over to remove shells.
1/2 cup cream cheese Softened for easy mixing.
1/4 cup grated Parmesan cheese Adds savory depth to the stuffing.
1/4 cup breadcrumbs Plain or seasoned for texture.
2 tablespoons mayonnaise Adds creaminess and moisture.
2 cloves garlic Minced for flavor.
1 tablespoon fresh lemon juice Brightens the flavor.
1 teaspoon Worcestershire sauce Enhances flavor with umami.
1 tablespoon fresh parsley Chopped for freshness.
to taste salt For seasoning.
to taste black pepper For seasoning.
as needed olive oil For drizzling over mushrooms.

Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp paper towel.
Remove the stems from the mushrooms and finely chop them.
In a mixing bowl, combine crab meat, chopped mushroom stems, cream cheese, Parmesan cheese, breadcrumbs, mayonnaise, minced garlic, lemon juice, Worcestershire sauce, and parsley. Stir until well combined. Season with salt and black pepper.
Fill each mushroom cap with the crab mixture, pressing down gently.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake for about 20-25 minutes until golden brown and heated through.
Allow to cool for a few minutes before serving.

Serve warm with dipping sauces or as part of a charcuterie board.

Keyword Easy