- For added flavor, stir in a splash of lemon juice or a pinch of cayenne pepper to the filling.
- You can prepare these in advance and bake just before serving.
- Leftovers store well in the fridge for up to 2 days; reheat in the oven for best texture.
Crab Stuffed Mushrooms
These Crab Stuffed Mushrooms from OoohDelish! are bite-sized delights filled with creamy crab, cheese, and herbs. Perfectly baked and packed with flavor, they make the ultimate appetizer or party snack.
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 spoon or small scoop
- 1 Oven
Ingredients
- 20 whole white button mushrooms cleaned and stems removed
- ½ cup cooked crab meat lump or imitation, finely chopped
- 4 oz cream cheese softened
- ¼ cup breadcrumbs plus more for topping
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon mayonnaise
- 1 clove garlic minced
- 1 tablespoon chopped parsley fresh or dried
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil for drizzling
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prep Mushrooms: Clean mushrooms with a damp cloth and gently remove stems. Place mushroom caps upside down on the prepared baking sheet.
- Make Filling: In a mixing bowl, combine crab meat, cream cheese, breadcrumbs, Parmesan, mayo, garlic, parsley, onion powder, salt, and pepper. Mix until smooth.
- Stuff the Mushrooms: Use a spoon to fill each mushroom cap generously with the crab mixture.
- Top and Bake: Sprinkle a bit of extra breadcrumbs on top for crunch. Drizzle lightly with olive oil.
- Bake: Bake for 18–20 minutes or until golden and bubbly.
- Serve: Let cool slightly, garnish with fresh parsley if desired, and serve warm.
Notes