Crab Stuffed Mushrooms
User Reviews
5
Crab Stuffed Mushrooms
Description
This recipe starts with mushroom caps hollowed by removing stems. The filling is prepared by cooking finely diced onions and garlic in butter until translucent, then combining them with crab meat, softened cream cheese, shredded Monterey Jack, grated Parmesan, and sliced chives. Each mushroom cap is filled with this mixture. A breadcrumb topping is prepared by coating panko crumbs in melted butter, then sprinkled over the stuffed mushrooms to create a crunchy contrast once baked.
After assembling, the mushrooms are baked until the topping is golden and the filling is heated through. The texture includes tender cooked mushrooms, creamy, cheesy filling, and a crisp breadcrumb topping. The garlic, chives, and cheese contribute aromatic and savory flavors that complement the delicate sweetness of crab.
These stuffed mushrooms can be served warm as an appetizer or snack. The recipe suggests fresh or frozen lump crab meat for best results, with imitation crab as a substitute if needed. Chives add a fresh herbal note but can be replaced with green onion or parsley if unavailable.
Ingredients
- 18 mushrooms stems removed
- 3 tablespoons butter divided use
- 1/2 cup onion finely diced
- 1 teaspoon garlic minced
- 8 ounces crab meat
- 4 ounces cream cheese softened
- 1/2 cup cheese I used Monterey Jack, shredded
- 1/4 cup Parmesan Cheese finely grated
- 3 tablespoons chives divided use, sliced
- 1/3 cup panko breadcrumbs
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
- Arrange the mushroom caps on the sheet pan.
- Heat 1 tablespoon of butter in a pan over medium heat. Add the onion and cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 seconds more.
- Place the onion mixture in a large bowl along with the crab, cream cheese, shredded cheese, parmesan and 2 tablespoons of chives. Stir to combine.
- Place a dollop of the crab filling into each of the mushrooms.
- Melt the remaining 2 tablespoons of butter in the microwave. Stir in the panko crumbs until they're coated in butter.
- Sprinkle the panko mixture over the tops of the mushrooms.
- Bake for 20 minutes or until golden brown. Sprinkle with remaining tablespoon of chives, then serve.
Notes
- Use real lump crab meat—frozen or fresh from seafood counters—for the best flavor; imitation crab can be a substitute if necessary.
- If chives aren't available, sliced green onions or parsley work well as herb alternatives.
- Make sure mushrooms are wiped clean and stems removed to create space for the filling.
- Butter-coated panko breadcrumbs provide a crisp topping that complements the creamy crab mixture.
- Serve warm for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 192mg | 8% |
| Potassium | 109mg | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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