Introduction
Looking for an impressive appetizer that’s actually easy to make? These Crab-Stuffed Mushrooms are exactly what you need. I’ve perfected this recipe to create the perfect balance of tender mushrooms and rich, seafood filling that’ll have your guests thinking you spent hours in the kitchen. The best part? These elegant bites come together in just about 30 minutes, making them perfect for both special occasions and casual gatherings.
Ingredients
- 24 medium-sized button mushrooms, cleaned and stems removed
- 8 oz lump crab meat, carefully checked for shells
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel and carefully remove stems. Don’t wash them under running water as they’ll become waterlogged.
- In a medium bowl, combine cream cheese, mayonnaise, Parmesan, green onions, garlic, Worcestershire sauce, and Old Bay seasoning.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Fill each mushroom cap generously with the crab mixture.
- Top each stuffed mushroom with a sprinkle of panko breadcrumbs.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: Makes 24 stuffed mushrooms (serves 8-12 as an appetizer)
Recipe Notes
Here are some helpful tips to ensure your Crab-Stuffed Mushrooms turn out perfectly:
- Choose mushrooms that are similar in size for even cooking.
- If you can’t find fresh crab meat, good quality canned lump crab meat works well too – just drain it thoroughly.
- The filling can be made up to 24 hours in advance and stored in the refrigerator.
- For extra crispiness, broil the mushrooms for the final 1-2 minutes, watching carefully to prevent burning.
- To test if the mushrooms are done, insert a knife into the mushroom cap – it should go in easily.
- These can be assembled a few hours ahead and refrigerated until ready to bake.
- Leftover mushrooms can be reheated in a 350°F oven for 10-12 minutes.
For best results, serve these Crab-Stuffed Mushrooms while they’re still warm. The combination of tender mushrooms, creamy filling, and crispy topping makes these irresistible appetizers that’ll disappear quickly at any gathering.
Crab-Stuffed Mushrooms
Ingredients
- 24 medium-sized button mushrooms cleaned and stems removed
- 8 oz lump crab meat carefully checked for shells
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel and carefully remove stems. Don't wash them under running water as they'll become waterlogged.
- In a medium bowl, combine cream cheese, mayonnaise, Parmesan, green onions, garlic, Worcestershire sauce, and Old Bay seasoning.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Fill each mushroom cap generously with the crab mixture.
- Top each stuffed mushroom with a sprinkle of panko breadcrumbs.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
