Creamy Crab Stuffed Mushrooms (Print Version)
Mushroom caps filled with creamy crab, cheese, and herbs. A crowd-pleasing party bite with savory, rich flavors.
# Ingredients:
→ Filling Ingredients
01 -
8 ounces cream cheese, softened
02 -
1/2 cup fresh bread crumbs or panko breadcrumbs
03 -
2 garlic cloves, minced
04 -
1/2 tablespoon Worcestershire sauce
05 -
1/2 cup finely chopped green onions
06 -
1/2 cup freshly grated Parmesan cheese
07 -
2-3 tablespoons fresh chopped Italian parsley
08 -
1 cup cooked shelled crab, finely chopped
09 -
Salt and pepper to taste
→ Mushrooms
10 -
12 medium button mushrooms or cremini mushrooms, cleaned with stems removed and discarded
11 -
Olive oil spray
# Directions:
01 -
Preheat oven to 375°F.
02 -
Lightly spray mushrooms with olive oil spray and arrange cap-side down on a baking sheet or baking dish.
03 -
In a large bowl, stir together cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley, and crab meat. Season with salt and pepper to taste.
04 -
Scoop about 1 1/2 tablespoons of the cream cheese mixture into each mushroom.
05 -
Bake mushrooms for 20 minutes. Turn the broiler on for the last minute of cooking to lightly brown the tops. Monitor closely to prevent burning.
# Notes:
01 -
To prevent mushrooms from releasing too much liquid, precook them for 2-3 minutes. Place them upside down on a rack to drain before filling.
02 -
Freshly grated Parmesan cheese is recommended for better flavor.
03 -
Crushed croutons can be used as a substitute for store-bought breadcrumbs.
04 -
For spicier mushrooms, add 1/4 teaspoon cayenne pepper or crushed red pepper to the filling.