Crab Stuffed Mushrooms Recipe
Savory crab stuffed mushrooms with cream cheese, Parmesan and a crispy panko topping — an elegant, easy-to-make appetizer for parties and gatherings.
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Servings: 16 –20 mushrooms (8–10 appetizer servings)
Calories: 180kcal
Ingredients
- 16 –20 small baby portobello or cremini mushroom caps stems removed
- 1 cup cooked lump crab meat picked over for shells
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup finely diced red pepper
- 2 tablespoons finely chopped green onion scallion
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs toasted
- 1 tablespoon chopped fresh parsley or dill
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce optional
- 1/4 teaspoon Old Bay or paprika
- Salt and freshly ground black pepper to taste
- 1 –2 tablespoons olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Clean mushroom caps, remove stems, and pat them dry.
- Lightly brush caps with olive oil and arrange top-side down on the prepared sheet.
- In a bowl, combine softened cream cheese, mayonnaise, Dijon mustard, lemon juice and Worcestershire until smooth.
- Fold in crab meat, diced red pepper, scallions, parsley, Parmesan, Old Bay, salt and pepper; taste and adjust seasoning.
- Fill each mushroom cap generously with the crab mixture, mounding slightly.
- Mix toasted panko with a little extra grated Parmesan and sprinkle over each filled cap.
- Bake for 18–22 minutes until filling is set and tops are golden brown.
- Remove from oven and let cool slightly to set.
- Garnish with extra parsley or lemon zest and serve warm.
Nutrition
Serving: 2g | Calories: 180kcal | Carbohydrates: 8g | Protein: 10g | Fat: 12g | Fiber: 1g