Description
These Crab Stuffed Mushrooms are rich, creamy, and irresistibly delicious — the perfect appetizer for any occasion. Juicy mushroom caps are loaded with a flavorful crab filling made with cream cheese, herbs, and breadcrumbs, then baked to golden perfection.
Ingredients
- 20 large white mushrooms, stems removed and cleaned
- 1 cup lump crab meat (fresh or canned, drained)
- 115 g (4 oz) cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (plus more for topping)
- 2 cloves garlic, minced
- 2 tbsp green onions, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper
- 1 tbsp butter, melted
- Fresh parsley, for garnish
Instructions
- Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp cloth and remove the stems. Pat dry and set aside.
- In a medium bowl, combine cream cheese, mayonnaise, Parmesan, breadcrumbs, garlic, green onions, lemon juice, Old Bay seasoning, and black pepper. Mix until smooth and well combined.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Fill each mushroom cap generously with the crab mixture and place on the prepared baking sheet.
- Top with a sprinkle of extra breadcrumbs and drizzle lightly with melted butter.
- Bake for 20–25 minutes, or until the tops are golden and the filling is bubbly.
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- Use fresh lump crab meat for the best flavor, but canned or imitation crab works too.
- Add a pinch of cayenne pepper or hot sauce to the filling for a spicy kick.
- Can be prepped ahead — refrigerate unbaked mushrooms for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American