About This Recipe
Crab stuffed mushrooms are a classic appetizer featuring mushroom caps filled with a mixture of crabmeat, breadcrumbs, cheese, and seasonings. This baked dish is known for its rich flavor and elegant presentation.
Why You’ll Love This Recipe
- Combines tender mushrooms with savory crab filling
- Requires minimal active preparation time
- Suitable for special occasions and gatherings
- Uses simple, readily available ingredients
- Offers a balance of textures and umami flavors
Ingredients
- 24 whole white mushrooms (1.5-2 inches diameter)
- 8 oz cooked crabmeat, drained
- 1/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 1 tbsp minced fresh parsley
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 2 tbsp olive oil
Step by Step Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Clean mushrooms with damp paper towel. Remove stems and set aside caps.
- Finely chop mushroom stems and place in mixing bowl.
- Add crabmeat, breadcrumbs, Parmesan, mayonnaise, parsley, lemon juice, garlic powder, and pepper to bowl. Mix until combined.
- Brush outside of mushroom caps with olive oil.
- Spoon filling mixture into each mushroom cavity, mounding slightly.
- Arrange mushrooms on baking sheet. Bake 18-22 minutes until mushrooms are tender and filling is golden.
- Remove from oven and let rest 5 minutes before serving.
FAQ
Can I use imitation crab?
Yes, imitation crab may be substituted at a 1:1 ratio.
Can I prepare these ahead?
Stuffed mushrooms may be assembled 4 hours in advance and refrigerated before baking.
How do I prevent sogginess?
Ensure crabmeat is well-drained and avoid overfilling mushrooms.
You Must Know
- Select mushrooms with deep cavities for maximum filling capacity
- Gently fold crab mixture to maintain meat texture
- Check crabmeat for shell fragments before mixing
- Oven temperatures vary – begin checking at 15 minutes
Storage Tips
- Refrigerate leftovers in airtight container for up to 3 days
- Reheat in 350°F (175°C) oven for 8-10 minutes
- Freezing not recommended due to texture changes
- Discard if mushrooms become slimy or develop off-odors