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Crab Stuffed Mushrooms Recipe
When you make these Crab Stuffed Mushrooms, you and your guests will have a hard time stopping at one! Pair jumbo lump crab meat with cream cheese and fill white button or baby bella mushroom caps then bake in the oven until they're golden and crispy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 15 servings
Calories: 88 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup + 2 Tbsp. Parmesan cheese grated, divided
- 2 cloves garlic crushed
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice fresh
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 8 ounces lump crab meat canned or fresh
- 2 tablespoons green onions or chives, finely chopped
- 2 tablespoons panko breadcrumbs gluten free if needed
Instructions
- Preheat oven to 375 °F
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
- Mix Crab Filling: In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
- Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking. Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
- Cook in Oven: Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives and a sprinkle of paprika. Enjoy!
Cup of Yum
Notes
- Mushrooms: You can use whole Baby Bellas or white mushrooms.
- Size: Choose smaller mushrooms so they cook evenly.
- Storage: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
- Freezing: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
- Reheating: Warm these back up in the oven for the best texture.
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
18mg
(6%)
Sodium
281mg
(12%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
204IU
(4%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 281mg | 12% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.