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Crab Stuffed Mushrooms Recipe

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★★★★★

4.1 from 89 reviews

This Crab Stuffed Mushrooms recipe features hearty portobello mushroom caps filled with a savory blend of crab meat, cream cheese, fresh herbs, and Parmesan, then baked to golden perfection. A perfect appetizer or light main dish, these stuffed mushrooms combine rich flavors and a delightful texture in just 45 minutes.

Ingredients

Scale

Mushrooms

  • 16 oz medium portobello mushrooms (stems saved and diced)

Filling

  • 1 tbsp olive oil (for cooking veggies)
  • 1/2 cup finely chopped onion
  • Diced mushroom stems (from above)
  • 2 garlic cloves, minced
  • 4 oz claw or lump crab meat
  • 4 oz cream cheese, softened
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced chives
  • Salt, to taste
  • Black pepper, to taste

Topping

  • 1/4 cup fresh grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prepare for the stuffed mushrooms.
  2. Prepare Mushrooms: Rinse the whole mushrooms under cold water and pat dry with paper towels. Carefully remove the stems at the point where they connect to the caps, setting the stems aside to use in the filling.
  3. Sauté Vegetables: Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the diced mushroom stems and chopped onion, cooking until they start to caramelize. Press in the minced garlic and sauté just until fragrant, then transfer the cooked veggies into a mixing bowl.
  4. Prepare Crab Meat: Thoroughly sift through the crab meat with your fingers to ensure no shell pieces remain, then add the crab meat to the mixing bowl with the sautéed vegetables.
  5. Make the Filling: Add the softened cream cheese, egg, bread crumbs, Parmesan cheese, minced parsley, minced chives, salt, and black pepper to the bowl. Mix all ingredients very well until fully combined.
  6. Stuff Mushrooms: Arrange the mushroom caps, hollow side up, in the greased baking dish. Generously fill each cap with the crab mixture, pressing lightly with your finger to pack in more filling.
  7. Add Topping: Sprinkle the tops of the stuffed mushrooms evenly with the remaining 1/4 cup fresh grated Parmesan cheese.
  8. Bake: Bake in the preheated oven for about 20 minutes, or up to 25 minutes if mushrooms are larger, until the tops are golden and the filling is cooked through.

Notes

  • Use lump or claw crab meat for the best texture and flavor.
  • Ensure crab meat is shell-free to avoid any unpleasant bites.
  • Softened cream cheese will blend more easily into the filling.
  • Adjust salt and pepper according to your taste preferences.
  • Serve warm as an appetizer or a light main course.
  • Leftovers can be refrigerated and reheated gently in the oven.

Keywords: crab stuffed mushrooms, baked stuffed mushrooms, portobello mushroom recipe, crab appetizer, easy seafood appetizer

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