Here’s a classic Crab Stuffed Mushrooms recipe — rich, savory, and perfect as an appetizer 🍄🦀
Ingredients (makes ~20 mushrooms)
- 20 large button or cremini mushrooms
- 8 oz crab meat (lump or claw), picked over
- 4 oz cream cheese, softened
- ¼ cup mayonnaise or sour cream
- ½ cup shredded Parmesan or mozzarella
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Optional: breadcrumbs or panko for topping
Instructions
- Prep mushrooms
Preheat oven to 375°F (190°C).
Clean mushrooms and remove stems. Lightly oil a baking dish. - Make filling
In a bowl, mix cream cheese, mayo, cheese, garlic, lemon juice, parsley, salt, and pepper.
Gently fold in crab meat (don’t overmix). - Stuff mushrooms
Spoon filling into each mushroom cap. Sprinkle with breadcrumbs if using. - Bake
Bake 18–22 minutes until bubbly and lightly golden. - Serve
Garnish with extra parsley or a squeeze of lemon.
Tips & variations
- 🧀 Extra rich: add a little Gruyère
- 🌶️ Kick: add Old Bay or a pinch of cayenne
- 🔥 Crispier top: broil for the last 1–2 minutes
If you want, I can share a make-ahead version, a keto-friendly option, or help scale this recipe for a party.
