Crab-Stuffed Mushrooms
Delicious and flavorful Crab-Stuffed Mushrooms, perfect for appetizers or gatherings, that are easy to make and sure to impress.
Ingredients
Crab Filling
- 1 can (6-ounce) crab meat, drained (about 1/2 cup) Make sure to drain well.
- 1/2 cup thinly sliced scallions (about 4 scallions)
- 1/2 cup chopped flat-leaf parsley
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1/2 cup plain panko or regular bread crumbs
- 4 ounces cream cheese, softened
- 1/2 cup freshly grated Parmesan, plus more for topping
Mushrooms
- 1 pound small white button or cremini mushrooms
Serving
- 1 slice lemon, for serving For squeezing over the mushrooms.
Instructions
Preparation
- Heat your oven to 375 degrees Fahrenheit.
- In a large bowl, mix together the crab meat, scallions, parsley, garlic, Worcestershire sauce, panko, cream cheese, Parmesan, 1 teaspoon each of salt and black pepper, and 1/2 teaspoon crushed red pepper until well combined.
- Clean the outside of the mushrooms with a damp paper towel and gently remove the stems. Dab the inside of each mushroom with the paper towel to soak up any extra moisture.
- Fill each mushroom with a heaping teaspoon of the crab mixture and place them on an ungreased baking dish, sprinkling more grated Parmesan on top.
Baking
- Bake for about 18 minutes, until the tops are golden brown.
- Switch your oven to broil and broil the mushrooms for 1 to 2 minutes until the tops become crispy.
Serving
- Serve warm with lemon slices on the side for squeezing.
Notes
Make sure to drain the crab meat well, and feel free to add your favorite spices or herbs for extra flavor. You can swap out crab for shrimp or a vegetarian mix for a different variation.