Crab Stuffed Mushrooms
Packed with crab and topped with a crunchy and buttery crumb, these Crab Stuffed Mushrooms are easy, delish, and the perfect party food! You can even prep them ahead of time, which makes them perfect for entertaining.
Ingredients
- 1 pound mushrooms use large white or crimini mushrooms
- 1 tablespoon olive oil
- ¼ cup shallot finely diced
- 2 cloves garlic minced
- 4 ounces crab meat picked over to remove shells
- 4 ounces cream cheese softened
- 1 egg
- ¼ cup unflavored bread crumbs
- ½ cup parmesan cheese grated
- 1 tablespoon fresh parsley chopped
- 1 tablespoon chives chopped
For the Topping:
- 1 tablespoon butter melted
- 1 tablespoon parsley chopped
- ¼ cup panko bread crumbs
- 2 tablespoons parmesan cheese grated
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wipe the mushrooms with a damp cloth to clean, then remove the stems and set them aside.
- Finely chop the stems.
- Heat the oil in a skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then add the garlic and chopped mushroom stems, cooking until the mushrooms release and lose their moisture, about 3-4 minutes. Set aside to cool slightly.
- In a bowl, mix together the crab meat, softened cream cheese, egg, breadcrumbs, Parmesan, parsley, and chives. Stir in the cooled shallots and garlic, blending well. Season with salt and pepper.
- Stuff each mushroom cap generously with the crab mixture, pressing down lightly to secure the filling.
- Bake the stuffed mushrooms on the baking sheet or in a casserole dish for 20-25 minutes.
- While they bake, combine the melted butter, panko, Parmesan, and parsley for the topping. Sprinkle this mixture over each mushroom and broil for 1-2 minutes until golden brown.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Opt for larger mushrooms, such as white or crimini, for easy stuffing. Make sure they’re firm and fresh.
- For the smoothest filling, use softened cream cheese.
- A bit of lemon zest can brighten up the filling, adding a nice contrast to the rich crab and cheese.
- If you don’t have panko breadcrumbs for the topping, regular breadcrumbs will work.
- Fresh crab meat is ideal for flavor, but quality canned crab is a good substitute.
Nutrition
Serving: 3mushroomsCalories: 223kcalCarbohydrates: 11gProtein: 13gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 66mgSodium: 460mgPotassium: 383mgFiber: 1gSugar: 4gVitamin A: 569IUVitamin C: 6mgCalcium: 173mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!