Crab Stuffed Mushrooms
Delicious Crab Stuffed Mushrooms filled with a savory crab mixture, perfect for gatherings and special occasions.
Ingredients
For the filling
- 8 ounces Crab meat (fresh or canned) Make sure to drain well if using canned.
- 4 ounces Cream cheese (softened)
- 1 cup Breadcrumbs
- 2 cloves Garlic (minced)
- 2 pieces Green onions (finely chopped)
- 1 tablespoon Lemon juice
- 1/2 cup Parmesan cheese (grated) Divide into two portions.
- To taste Salt and pepper
For the mushrooms
- 1 pound Large white mushrooms About 12-15 large mushrooms.
- Olive oil For drizzling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems. Set caps aside and chop the stems finely.
Cooking
- In a skillet over medium heat, add olive oil, garlic, and chopped mushroom stems. Sauté for 3-5 minutes until soft.
- Combine the sautéed mixture with crab meat, cream cheese, breadcrumbs, green onions, lemon juice, and half the Parmesan cheese in a bowl. Season with salt and pepper.
- Stuff each mushroom cap with the crab mixture, packing them generously.
- Place stuffed mushrooms on a baking sheet lined with parchment paper, sprinkle with remaining Parmesan cheese, and drizzle with olive oil.
- Bake for 20-25 minutes until golden brown and bubbly.
- Allow to cool for a couple of minutes before serving.
Notes
Don't overcook the mushrooms; they should be tender but not mushy. Fresh herbs like dill or parsley can enhance the flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated in the oven.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 8gProtein: 6gFat: 5gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 1g
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