There’s something undeniably luxurious about mushrooms stuffed with a savory crab mixture. These Savory Crab Stuffed Mushrooms combine the earthy richness of mushrooms with the delicate flavor of crab, creamy cheeses, and zesty herbs for an appetizer that feels gourmet but is surprisingly easy to make. Perfect for parties, holiday gatherings, or even a cozy night in, these bites are as elegant as they are delicious.
Let’s dive into how to create this irresistible dish step by step!
Savory Crab Stuffed Mushrooms: A Luxurious Appetizer Made Simple 🦀🍄
These Savory Crab Stuffed Mushrooms bring together fresh ingredients like crab meat, Parmesan cheese, breadcrumbs, and herbs into a decadent filling that perfectly complements the natural umami of mushrooms. Whether served warm or at room temperature, these stuffed caps promise to impress everyone who tries them.
So grab your mushrooms and let’s get cooking!
Why You'll Love This Recipe
- Elegant Yet Simple : Requires minimal prep work but delivers restaurant-quality results.
- Versatile Serving Options : Serve as hors d'oeuvres, part of a brunch spread, or alongside salads for lunch.
- Customizable Fillings : Swap out ingredients like crab for shrimp or add extra veggies for variety.
- Impressive Without Being Overwhelming : Perfect for entertaining without stressing over complicated techniques.
Ingredients (Makes 20–24 Mushrooms)
For the Mushrooms:
- 24 large white button mushrooms or cremini mushrooms, stems removed
- Olive oil (for brushing)
For the Filling:
- 1 cup cooked crab meat (or imitation crab for a budget-friendly option)
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise (or Greek yogurt for lighter option)
- ¼ cup panko breadcrumbs
- 2 green onions, chopped
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prep the Mushrooms
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wipe the mushroom caps clean with a damp paper towel and remove the stems. Reserve the stems for another use or finely chop them to mix into the filling if desired.