Crab Stuffed Mushrooms
User Reviews
5
Crab Stuffed Mushrooms
Description
This recipe prepares hollowed mushroom caps generously stuffed with a savory crab filling. The filling blends cooked crab meat with Parmesan cheese, creamy mayonnaise, softened cream cheese, minced garlic, chopped green onions, and seasonings like oregano, salt, and pepper for layered, rich flavor.
Baking the mushrooms at 375°F (175°C) allows the caps to soften while the filling heats through. A final broil crisps the breadcrumb topping coated in olive oil for a contrasting crunch. The texture balances the tender mushroom with a slightly chewy and creamy filling and a crispy topping.
The dish is served immediately to maintain the contrast in textures and avoid sogginess. For ingredient availability, fresh crab meat is ideal but substitutes like refrigerated, frozen, or imitation crab, as well as shrimp or lobster meat, can be used. This appetizer works well for gatherings or as a flavorful starter in a seafood-focused menu.
Ingredients
- 15 large white mushrooms
- 1 cup crab lobster meat, cooked
- ½ cup panko breadcrumbs optional - Leave out for low carb mushrooms, divided
- ⅓ cup Parmesan Cheese freshly grated
- ⅓ cup mayonnaise whole egg
- ⅓ cup cream cheese softened, spreadable
- ⅓ cup green onions chopped, I use 3 stalks - green and white parts
- 2 large cloves garlic minced, or 4 small cloves
- 1 tablespoon parsley finely chopped, fresh
- ¼ teaspoon oregano dried
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- ½ tablespoon olive oil
Instructions
- Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
- Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
- Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
- In a large bowl combine crab meat, ⅓ cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
- Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).
- Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
- Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
- Serve immediately.
Notes
- Fresh crab meat provides the best flavor and texture for the filling.
- Refrigerated, frozen, or canned crab meat can be used as alternatives if fresh is unavailable.
- For variation, chopped shrimp or lobster meat can replace crab in the stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15stuffed mushrooms
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 189mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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