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Classic Baked Crab Stuffed Mushrooms

A close-up of several golden brown Crab Stuffed Mushrooms piled on a white plate, garnished with fresh parsley.
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A recipe for baked mushrooms filled with a rich mixture of real crab meat, cream cheese, and herbs, perfect for an appetizer.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed and finely chopped
  • 8 ounces cream cheese, softened
  • 6 ounces real lump crab meat, drained and picked over
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean. Arrange the mushroom caps cavity-side up on the prepared baking sheet.
  3. In a medium bowl, combine the softened cream cheese, chopped mushroom stems, crab meat, panko breadcrumbs, Parmesan cheese, parsley, chives, lemon zest, minced garlic, pepper, and salt. Mix gently until just combined; avoid overmixing.
  4. Spoon the crab mixture evenly into the mushroom caps, mounding the filling slightly.
  5. Bake for 18 to 20 minutes, or until the filling is hot throughout and the tops are lightly golden brown.
  6. Remove from the oven and let stand for 5 minutes before serving.

Notes

  • For a richer flavor, you can substitute half of the cream cheese with mascarpone cheese.
  • If you do not have fresh herbs, use 1 teaspoon of dried Italian seasoning blend instead.
  • You can prepare the filling up to one day ahead and store it covered in the refrigerator. Stuff the mushrooms just before baking.

Nutrition

Find it online: https://tastytipster.com/crab-stuffed-mushrooms-recipe/