Description
These Crab Stuffed Mushrooms are a savory, creamy, and irresistible appetizer that’s perfect for any occasion! Made with fresh crab meat, cream cheese, Parmesan, and Dijon mustard, these baked mushrooms are easy to make and packed with flavor. Serve them at parties, holiday gatherings, or as a delicious seafood appetizer!
Ingredients
Scale
Seafood:
- 8 oz crab meat, fresh or canned
Produce:
- 12 large white mushrooms, stems removed
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
Condiments:
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp mayonnaise
Baking & Spices:
- Salt and pepper, to taste
Bread & Baked Goods:
- 1/4 cup breadcrumbs
Dairy:
- 2 tbsp butter, melted
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
Instructions
1. Prepare the Mushrooms:
- Preheat oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
2. Make the Crab Filling:
- In a pan, melt 1 tbsp butter over medium heat. Sauté chopped mushroom stems and garlic for 2 minutes, until softened.
- In a bowl, mix crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, Parmesan cheese, parsley, and sautéed mushroom stems. Season with salt and pepper to taste.
3. Stuff & Bake:
- Spoon the crab filling into each mushroom cap.
- Sprinkle with breadcrumbs and drizzle with remaining melted butter.
- Arrange on a baking sheet and bake for 18-20 minutes, until golden and bubbly.
4. Serve & Enjoy:
- Garnish with extra parsley and Parmesan.
- Serve warm as an appetizer or party snack!
Notes
- For extra crunch, broil for 1-2 minutes after baking.
- Make it spicy by adding ¼ tsp cayenne pepper.
- Use Panko breadcrumbs for a crispier topping.
