Easy 20-Minute Crab Stuffed Mushrooms
User Reviews
5
Easy 20-Minute Crab Stuffed Mushrooms
Description
Easy 20-Minute Crab Stuffed Mushrooms use large baby bella mushrooms cleaned gently and stems removed. Mushrooms are sprayed with olive oil and broiled briefly on both sides until just tender. The filling consists of fresh lump crabmeat combined with scallions, sour cream, grated Parmesan, garlic powder, dried thyme, black pepper, and paprika. This creates a savory, creamy mixture that complements the mushrooms. Each mushroom cap is filled with about two tablespoons of the crab mixture and broiled again until heated through.
The flavors are brightened by the scallions and balanced by the Parmesan’s nuttiness. The mushrooms add earthiness and texture contrast. This dish serves well as a starter or party appetizer. The quick broil preserves the mushroom's body without turning them mushy.
For best results, use fresh lump crabmeat over supermarket varieties prone to stronger fishy notes. Larger mushrooms hold the filling better; smaller ones can be saved for other recipes. The crab’s natural saltiness typically removes the need to add extra salt. Leftovers keep for a few days refrigerated and reheat gently in the microwave or oven. They are also enjoyable served cold but are not recommended for freezing.
Ingredients
- 24 baby bella mushrooms about 1 pound, large
- olive oil spray
- 8 ounces crabmeat fresh, lump
- ¼ cup scallions chopped
- 6 tablespoons sour cream
- ¼ cup parmesan grated
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
Instructions
- Preheat the broiler to high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
- Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
- Transfer the crabmeat to a medium bowl, feeling through the meat to ensure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
- Add the scallions, sour cream, parmesan, garlic powder, dried thyme, and black pepper. Mix well with a rubber spatula until thoroughly combined. Taste to ensure the filling is salty enough for your palate. If not, add salt to taste.
- Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
- Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil. Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
- Serve immediately.
Notes
- Choose fresh lump crabmeat rather than supermarket varieties to avoid fishy flavor.
- Use larger baby bella mushrooms for stuffing; smaller ones can be used in other dishes.
- Do not add extra salt to the filling as crabmeat is naturally salty; adjust to taste if preferred.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently in microwave or oven.
- Crab stuffed mushrooms are enjoyable served cold but freezing leftovers is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 3mushrooms | |
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 295mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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