Crab Stuffed Mushrooms
If you’re looking for a crowd-pleasing appetizer that’s bursting with flavor and elegance, look no further than these Crab Stuffed Mushrooms. They’re creamy, cheesy, and packed with sweet crab meat that will leave your guests asking for more.
Equipment
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Mushrooms
- 16-20 pieces white button or cremini mushrooms
Butter
- 3 tablespoons butter divided (salted or unsalted)
Aromatics
- 1 small yellow onion finely diced
- 2 cloves garlic minced
Cheese Filling
- 4 ounces cream cheese softened
- 8 ounces lump crab meat fresh, canned or frozen and thawed
- ¼ cup grated Parmesan cheese
- ½ cup shredded cheese cheddar, Monterey Jack, or similar
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 tablespoons chopped chives plus more for garnish
- 1 tablespoon chopped fresh parsley
- ⅓ cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms using a damp paper towel to remove any dirt. Remove the stems from the mushrooms and set them aside.
- In a skillet over medium heat, melt 1 tablespoon of the butter. Add the finely diced onion and sauté for about 3-4 minutes until they are translucent and fragrant. Add the minced garlic and cook for another minute.
- In a mixing bowl, combine the softened cream cheese, sautéed onion and garlic mixture, lump crab meat, grated Parmesan, shredded cheese, dried oregano, ground black pepper, chopped chives, and chopped fresh parsley. Mix everything together until well combined.
- Using a small spoon or a piping bag, generously fill each mushroom cap with the crab mixture.
- Melt the remaining butter and mix it with the panko breadcrumbs. Sprinkle this buttery breadcrumb mixture on top of the stuffed mushrooms.
- Arrange the stuffed mushrooms on a baking sheet and bake for about 20-25 minutes, or until the tops are golden brown and the mushrooms are tender. Garnish with additional chopped chives and serve warm.
Notes
These stuffed mushrooms can be prepared ahead of time; just cover and refrigerate until you’re ready to bake them. Feel free to adjust the crab meat based on your preference.