Easy Crab Stuffed Mushrooms for a Flavor-Packed Weeknight Dinner
A delightful dish that combines the umami of mushrooms with the sweetness of crab, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 8 ounces Crab Meat Fresh or canned, thoroughly drained if canned.
- 12-16 pieces Mushroom Caps Large, firm mushrooms like cremini or portobello.
- 4 ounces Cream Cheese Softened and at room temperature.
- 2 cloves Garlic Minced.
- 2 tablespoons Green Onions Chopped, use both white and green parts.
- 0.5 cup Breadcrumbs Can use panko for extra crunch.
- 0.25 cup Parmesan Cheese Grated, freshly preferred.
- 1 tablespoon Lemon Juice Freshly squeezed.
- 0.5 teaspoon Salt To taste.
- 0.5 teaspoon Pepper To taste.
- 2 tablespoons Fresh Parsley Chopped, for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushroom caps with a damp cloth and remove the stems.
- Chop the mushroom stems and set aside.
- In a mixing bowl, combine cream cheese, crab meat, garlic, green onions, breadcrumbs, and half of the Parmesan cheese. Mix well.
- Add the chopped mushroom stems, lemon juice, parsley, salt, and pepper to the mixture. Adjust seasoning as needed.
- Fill each mushroom cap with the crab mixture, pressing down slightly.
- Sprinkle remaining Parmesan cheese on top of the stuffed mushrooms.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Let cool for 5 minutes before serving. Garnish with extra parsley if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven for best results.