Crab Stuffed Mushrooms Recipe
Crab stuffed mushrooms are SO EASY! Tender caps filled with creamy crab and herbs, baked to golden perfection for a crowd-pleasing appetizer.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Spoon or spatula
Ingredients
- 4-6 large mushroom caps or 24 small Portabella or white button mushroom caps
- 2 cups crab meat
- 8 ounces cream cheese softened
- 1/2 cup fresh parsley chopped
- 1/2 cup green onions chopped
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Stone House Seasoning
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking and golden color.
- Clean mushroom caps gently with a damp paper towel. Remove stems from large caps or scoop out centers of smaller mushrooms to create space for filling.
- In a mixing bowl, combine softened cream cheese, crab meat, chopped parsley, chopped green onions, grated Parmesan cheese, and Stone House Seasoning. Mix until creamy and well incorporated.
- Using a spoon or spatula, generously fill each mushroom cap with the crab mixture, packing it in to fill each bite with flavor.
- Sprinkle panko breadcrumbs over the stuffed mushrooms for added crunch and texture.
- Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes until tender and golden brown on top.
- Remove from oven, let cool slightly, and serve warm, optionally garnished with extra chopped parsley.
Notes
- Use fresh crab meat for best flavor; canned or imitation crab can be substituted but with slight flavor changes.
- Prepare the filling ahead and stuff mushrooms just before baking for convenience.
- Try adding lemon juice or Old Bay seasoning to the filling for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven at 350°F for 10-15 minutes.
- Freeze unbaked stuffed mushrooms on a tray before transferring to a container; bake from frozen adding a few extra minutes.