Description
These delectable mushrooms stuffed with a creamy crab mixture are a perfect appetizer for any occasion. Bursting with flavor and easy to make, they are sure to impress your guests.
Ingredients
Scale
Mushrooms:
- 20 large white mushrooms, cleaned and stems removed
- 2 tablespoons olive oil
Crab Filling:
- 8 oz lump crab meat, picked over for shells
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and prepare a baking sheet.
- Prepare Mushrooms: Brush mushroom caps with olive oil and place them cavity-side up on the baking sheet.
- Make Filling: In a bowl, combine cream cheese, mayonnaise, Parmesan, breadcrumbs, green onions, garlic, lemon juice, Old Bay seasoning, Worcestershire sauce, cayenne, and parsley. Gently fold in the crab meat.
- Stuff Mushrooms: Season the mixture, then generously fill each mushroom cap with the crab mixture.
- Bake: Bake for 20–25 minutes until mushrooms are tender and golden brown on top.
- Serve: Garnish with parsley and lemon wedges before serving.
Notes
- For added crunch, top with extra breadcrumbs mixed with melted butter before baking.
- Perfect for parties or holidays!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 20 mg
