Description
These Creamy Garlic Crab-Stuffed Mushrooms are a luxurious appetizer perfect for any gathering. Plump mushrooms filled with a savory blend of lump crab meat, cream cheese, and seasonings, baked to perfection for a delightful bite.
Ingredients
Scale
Mushrooms:
- 20 large white or cremini mushrooms, stems removed and cleaned
Filling:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 8 ounces lump crab meat, picked over for shells
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay seasoning (or paprika)
- ¼ teaspoon black pepper
Additional:
- Nonstick cooking spray or extra melted butter for brushing
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment paper. Clean mushroom caps, remove stems.
- Make Filling: Sauté garlic in butter until fragrant. Add chopped mushroom stems, cook, then transfer to a bowl. Add crab meat, cream cheese, Parmesan, breadcrumbs, parsley, mayonnaise, lemon juice, Old Bay seasoning, and pepper. Mix well.
- Fill Mushrooms: Spoon filling into mushroom caps. Place in baking dish. Spray tops with cooking spray or butter.
- Bake: Bake for 20–22 minutes until mushrooms are tender and golden on top.
- Serve: Garnish with parsley and serve warm.
Notes
- Use lump or claw crab meat for best texture.
- For a gluten-free version, use gluten-free breadcrumbs.
- Can be assembled ahead and refrigerated until ready to bake.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg
