These elegant crab stuffed mushrooms are rich, savory, and surprisingly simple to prepare—perfect for holiday gatherings or any special dinner.
Prep time: 15 minutes
Cook time: 20 minutes
Yields: 12 mushrooms
Ingredients
12 medium mushrooms, cleaned, stems removed and reserved
8 oz cream cheese, softened to room temperature
1 cup fresh or canned lump crab meat, drained
½ cup grated Parmesan cheese
½ cup finely chopped green onions
2 cloves garlic, minced
½ cup fresh breadcrumbs or panko
2 tablespoons fresh parsley, chopped
½ tablespoon Worcestershire sauce
Salt and black pepper to taste
Olive oil or cooking spray
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or olive oil.
Arrange the mushroom caps hollow-side up on the baking sheet. Lightly spray or brush the tops with oil.
Finely chop the reserved mushroom stems. In a medium bowl, combine them with cream cheese, crab meat, Parmesan, green onions, garlic, breadcrumbs, parsley, Worcestershire sauce, salt, and pepper. Mix until well blended.
Evenly spoon the filling into each mushroom cap, mounding it slightly.
Bake for 18–20 minutes, until the mushrooms are tender and the filling is golden. For extra browning, broil for the final 1–2 minutes.
Let cool for a few minutes before serving warm.
Tips:
For extra flavor, stir a pinch of Old Bay seasoning or smoked paprika into the filling.
May be assembled up to a day ahead and stored covered in the refrigerator before baking.
For a lighter version, substitute Greek yogurt for half of the cream cheese.
Enjoy these creamy, savory bites—they’re sure to impress!
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