Description
A recipe for making flavorful crab meat stuffed into mushroom caps, baked until golden brown.
Ingredients
Scale
- 1 pound white button mushrooms
- 8 ounces lump crab meat, drained
- 4 ounces cream cheese, softened
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
- Clean the mushrooms and carefully remove the stems. Chop the stems finely and set aside.
- In a medium bowl, combine the softened cream cheese, chopped mushroom stems, crab meat, panko breadcrumbs, parsley, lemon juice, garlic powder, and black pepper. Mix until just combined. Do not overmix.
- Spoon the crab mixture evenly into the mushroom caps, mounding it slightly.
- Place the filled mushrooms on the prepared baking sheet.
- Sprinkle the tops of the stuffed mushrooms with the grated Parmesan cheese.
- Bake for 18 to 20 minutes, or until the filling is hot throughout and the tops are lightly golden brown.
- Serve immediately.
Notes
- For a richer flavor, you can sauté the chopped mushroom stems in 1 teaspoon of butter before mixing them into the stuffing.
- If you prefer a crispier top, place the baking sheet under the broiler for the last 1-2 minutes, watching closely to prevent burning.
- You can prepare the stuffed mushrooms up to 4 hours ahead of time; cover and refrigerate before baking.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 65
- Sugar: 0.5
- Sodium: 150
- Fat: 4
- Saturated Fat: 2.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.3
- Protein: 5
- Cholesterol: 25