Crab Stuffed Mushrooms
User Reviews
5
Crab Stuffed Mushrooms
Description
This recipe starts by hollowing out button mushrooms and arranging them for baking. The filling consists of finely minced red bell pepper, celery, yellow onion, and garlic sautéed in butter, seasoned with Old Bay and other spices to enhance the seafood flavors. Fresh crab meat and gouda cheese are incorporated into the mixture, which is optionally combined with panko breadcrumbs for texture.
The filling is stuffed into the mushroom caps, topped with additional cheese and paprika, then baked at 350 degrees Fahrenheit until cooked through and topped with a lightly browned crust. This method creates mushrooms that are tender with a creamy, flavorful stuffing featuring savory, slightly smoky seasoning and the sweetness of crab.
These stuffed mushrooms can be prepared ahead of time without the final baking step to save time. The recipe is adaptable for gluten-free diets by omitting breadcrumbs. The crab and cheese balance provide a rich filling, while the sautéed vegetables add moisture and flavor depth.
Ingredients
- 24 oz button mushrooms (around 25-35 mushrooms)
- ¼ cup red bell pepper minced
- ¼ cup celery minced
- ¼ cup yellow onion minced
- 3 cloves garlic smashed + minced
- ½ TBSP butter
- ½ tsp Old Bay seasoning
- ¼ tsp garlic powder
- ¼ tsp salt or to taste
- ¼ tsp paprika plus extra for topping
- 4 oz crab meat lump or claw, fresh
- ½ cup gouda cheese plus extra for topping, grated
- ¼ cup panko breadcrumbs
Instructions
- Pre-heat oven to 350 degrees F and line a rimmed baking sheet with foil.
- Drizzle foil with a little olive oil or use butter for extra oomph.
- I alternate between the two and it's great either way. Alternatively you can skip the baking sheet altogether and use your favorite cast iron skillet to do the job. Make sure you use a little butter or oil for either option and you're good to go!
- Remove the stems from your mushrooms and arrange mushrooms on the baking sheet/skillet.
- Finely dice your veggies and, with a ½ TBSP of butter, saute the celery, onion, and red pepper.
- Towards the end, add your garlic and continue to saute until onions and celery are translucent and tender.
- Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.
- Add your crab and cheese, then mix.
- Depending on preference, you can add the panko to the stuffing mixture along with the crab and cheese or save it as a crispy topping. I love them both ways, choose your favorite!
- Spoon mixture into mushroom caps and sprinkle with paprika.
- Toss your panko breadcrumbs with a little melted butter (or oil) and press gently on top of the filling to overstuff each mushroom.
- Bake for 15-20 minutes or until mushrooms are tender and panko is golden.
- Grab a fork and attack!
Notes
- You can prepare the mushrooms up to 24 hours in advance by stuffing but skipping the panko and baking until ready to serve; add panko and bake then.
- Omitting panko makes this recipe gluten-free.
- For extra mushroom flavor, finely mince and sauté mushroom stems with the vegetables in the filling mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25mushrooms
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 7mg | 2% |
| Sodium | 102mg | 4% |
| Potassium | 110mg | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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