Crab-Stuffed Mushrooms are the perfect blend of creamy, cheesy seafood goodness nestled in tender, juicy mushroom caps. This classic appetizer brings a restaurant-quality dish straight to your kitchen with its rich, savory flavors and golden, crispy topping. Whether you’re serving them for a dinner party, holiday gathering, or a cozy night in, these stuffed mushrooms are always a hit.
The combination of lump crab meat, Parmesan cheese, and aromatic spices creates a filling that melts in your mouth, while the buttery panko topping adds the perfect crunch. Simple to prepare yet incredibly elegant, these mushrooms are a go-to recipe for any occasion when you want to impress with minimal effort.
- Ingredients:
- 12 large white mushrooms
- 1/2 cup lump crab meat
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
- Salt and black pepper to taste
Directions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
- In a skillet over medium heat, sauté the chopped stems in a bit of butter until softened. Let cool slightly.
- In a bowl, mix the crab meat, cream cheese, mayonnaise, Parmesan, garlic powder, onion powder, paprika, and parsley.
- Stir in the sautéed mushroom stems. Season with salt and pepper.
- Spoon the filling into each mushroom cap and arrange them on the baking sheet.
- In a small bowl, combine the panko breadcrumbs with melted butter. Sprinkle over each stuffed mushroom.
- Bake for 18–20 minutes, or until golden brown and bubbling.
- Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 120 kcal | Servings: 6 servings