Crab Stuffed Mushrooms
User Reviews
5
Crab Stuffed Mushrooms
Description
This recipe prepares a creamy filling by mixing cream cheese, sour cream, garlic, Italian seasoning, chopped imitation crab, green parts of scallions, and shredded mozzarella cheese. The filling is seasoned with salt and pepper to taste and then spooned into cleaned, stem-removed baby portobello mushrooms arranged on a baking sheet.
Baking at 350°F for 20 to 30 minutes heats the filling through and melts the cheese, creating a smooth, slightly browned topping. The mushrooms provide a meaty base with earthy undertones that complement the savory crab filling. Garnishing with scallions adds freshness and color.
Typically served as appetizers, these stuffed mushrooms suit gatherings or snack occasions. The notes advise using imitation crab or alternatives, selecting shredded mozzarella for good melting, and storing leftovers refrigerated up to 4 days for reheating.
Ingredients
- 4 ounces cream cheese softened (see note 1)
- ½ cup sour cream
- 1 small clove garlic minced
- 1 teaspoon Italian seasoning
- 4 ounces imitation crab meat finely chopped (see note 2)
- 2 scallions green parts only, sliced, plus more for garnish
- ½ cup mozzarella cheese see note 3, shredded
- salt freshly ground
- black pepper freshly ground
- 1 pound portobello mushrooms stems removed (see note 4, baby
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil for easy cleanup.
- In a medium bowl, combine cream cheese, sour cream, garlic, and Italian seasoning. Stir in crab meat, scallions, and mozzarella cheese, then season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). You will have about 2 cups filling.
- Divide filling evenly among mushroom caps. Place on the baking sheet 1 inch apart. Bake 20 to 30 minutes or until filling is hot and bubbly. Garnish with scallions.
Notes
- Use 4 ounces softened cream cheese; save remaining for other recipes.
- Imitation crab meat can be found in seafood sections, often labeled crab sticks or krab sticks.
- Mozzarella melts well; Monterey Jack or Parmesan can substitute.
- Baby portobello or white button mushrooms work; clean and remove stems before filling.
- Recipe yields about 16 pieces, serving 8 people two mushrooms each.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 mushrooms each)
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 126kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 186mg | 8% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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