Easy Crab Stuffed Mushrooms (Print Version)
# Ingredients:
→ Mushrooms & Filling
01 -
20 baby bell or cremini mushrooms
02 -
8 ounces fresh lump crab meat
03 -
4 ounces cream cheese, softened at room temperature
04 -
2 tablespoons finely diced shallot
05 -
¼ cup freshly grated parmesan cheese
06 -
¼ cup finely chopped fresh parsley, plus extra for garnish
07 -
½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
09 -
A little olive oil for greasing
# Instructions:
01 -
Heat your oven to 400°F. Grab a baking sheet and give it a light coating of olive oil. Pop the stems out of your mushrooms - you can toss them or save them for soup later!
02 -
In a mixing bowl, combine the crab meat, softened cream cheese, diced shallot, most of the parmesan (keep about a tablespoon aside for topping), parsley, salt, and pepper. Stir everything together until well mixed.
03 -
Spoon the crab mixture generously into each mushroom cap, creating a nice mound on top. Sprinkle your reserved parmesan over all the stuffed mushrooms.
04 -
Slide the baking sheet into your preheated oven and bake for 20-25 minutes. You'll know they're done when the tops are golden and the mushrooms have softened slightly. Before serving, sprinkle with a little extra fresh parsley for color and flavor.
# Notes:
01 -
These elegant little bites are perfect for holiday gatherings or dinner parties, combining meaty crab with cheesy goodness and fresh herbs.
02 -
For less soggy mushrooms, you can place them on a wire rack over your baking sheet so any liquid drains away during cooking.
03 -
The recipe comes together in just 40 minutes total, making it a great last-minute appetizer option.