Servings
Font
Back
0 from 0 votes

Crab Stuffed Mushrooms

These easy crab stuffed mushrooms are simply the best! Always impressive, this savory appetizer is made with breadcrumbs, crab and cheese.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 15 stuffed mushrooms
Calories: 49 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 16 ounces whole baby bella mushrooms look for ones on the larger side, which are easier to stuff
  • 3 tablespoons plain greek yogurt sour cream, or mayo
  • 1 large egg yolk
  • 2 cloves garlic minced
  • ½ teaspoon old bay
  • ¼ teaspoon kosher salt plus additional to taste
  • 2 tablespoons Italian seasoned breadcrumbs
  • 2 green onions finely chopped
  • ⅓ cup shredded cheddar cheese
  • ¼ cup finely grated Parmesan cheese
  • 8 ounces jumbo lump crab meat I purchase this prepacked from the seafood department; you can also swap canned
  • freshly ground black pepper
  • chopped fresh parsley

Instructions

    Cup of Yum
  1. Place a rack in the center of the oven. Preheat the oven to 350°F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
  2. In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY and salt.
  3. Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
  4. Add the crab meat.
  5. With a fork or spatula, stir gently to incorporate it evenly.
  6. With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
  7. Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
  8. Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

Notes

  • TO STORE: Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
  • TO FREEZE: I don't recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
  • TO MAKE AHEAD: Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.

Nutrition Information

Serving 1(of 15) Calories 49kcal (2%) Carbohydrates 3g (1%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 24mg (8%) Potassium 186mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 81IU (2%) Vitamin C 2mg (2%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 15stuffed mushrooms

Amount Per Serving

Calories 49

% Daily Value*

Serving 1(of 15)
Calories 49kcal 2%
Carbohydrates 3g 1%
Protein 6g 12%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 24mg 8%
Potassium 186mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 81IU 2%
Vitamin C 2mg 2%
Calcium 59mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.