Crab Stuffed Mushrooms
Crab Stuffed Mushrooms are a delicious party appetizer or side dish with tons of amazing flavors.
Ingredients
- 16 ounces large white mushrooms
- 12 ounces lump crabmeat, drained
- 8 ounces cream cheese, softened
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
- 3 garlic cloves, minced
- 1 tablespoon worcestershire sauce
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Wash and remove the stems from the mushrooms, set aside.
- In a mixing bowl, combine the cream cheese, crabmeat, bread crumbs, Parmesan cheese, minced garlic, and Worcestershire sauce. Mix until well blended.
- Spoon the crab mixture into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Nutrition
Notes
- Choose larger mushrooms: Bigger caps hold more filling and are easier to stuff.
- Drain the crabmeat well: Excess liquid can make the filling runny. Pat dry with paper towels if needed.
- Add mushroom stems to filling: Finely chop and sauté the stems before mixing them in for extra flavor and less waste.
- Make ahead option: Prepare the stuffed mushrooms up to a day in advance. Cover and refrigerate, then bake just before serving.
- Garnish before serving: Sprinkle with extra parmesan, chopped parsley, or a squeeze of lemon juice for brightness.
- For a crispy top: Sprinkle additional bread crumbs over the stuffed mushrooms before baking.
- Gluten-free option: Use gluten-free bread crumbs or crushed gluten-free crackers instead of regular bread crumbs.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!