Crab Stuffed Mushrooms Recipe
User Reviews
5
Crab Stuffed Mushrooms Recipe
Description
This recipe uses cleaned mushroom caps filled with a mixture of softened cream cheese, mayonnaise, grated Parmesan, crushed garlic, paprika, red pepper flakes, fresh lemon juice, salt, and pepper. Lump crab meat and chopped green onions are gently folded into the filling to maintain texture. The stuffed mushrooms are topped with a blend of Parmesan and panko breadcrumbs, adding a crisp topping after baking.
Baking at 375°F allows the mushrooms to cook evenly while the filling heats through and browns. The use of small mushrooms ensures even cooking and ease of serving. The flavor profile balances creamy cheese and crab, brightened by lemon and seasoned with gentle spice and garlic.
These mushrooms can be prepared with whole baby Bella or white mushrooms, and leftovers keep well refrigerated. Unbaked stuffed mushrooms freeze well and are best reheated in the oven to preserve texture and flavor.
Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup Parmesan Cheese grated, divided, 2 tablespoons
- 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 crab meat canned or fresh, lump
- 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!
Notes
- Choose small mushrooms such as baby Bellas or white mushrooms for even cooking and ease of eating.
- Store leftovers in an airtight container refrigerated for 2 to 3 days.
- Unbaked stuffed mushrooms can be frozen on a baking sheet then transferred to a freezer-safe container for 3 to 6 months.
- Reheat stuffed mushrooms in the oven to retain texture and flavor rather than microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 88 kcal
% 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.
User Reviews
Overall Rating
5
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