Brie and Crab Stuffed Mushrooms
Elevate your appetizer game with these irresistibly decadent Brie and Crab Stuffed Mushrooms. Featuring tender mushroom caps loaded with a creamy blend of crab meat, brie, and cream cheese, this recipe is a luxurious yet surprisingly simple treat for your next gathering. Fresh garlic, green onions, and parsley add a burst of flavor, while a buttery pankobreadcrumb topping creates the perfect golden crunch. Perfect as a holiday party starter or an elegant hors d'oeuvre, these savory bites bake up in just under 30 minutes. Garnished with a sprinkle of paprika, they’re as beautiful as they are delicious. Serve warm and watch them disappear in seconds! Ideal for seafood lovers seeking unique stuffed mushroom recipes or anyone looking for impressive yet easy appetizers.
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Recipe Information
Ingredients
- 16 pieces Large white or cremini mushrooms
- 2 tablespoons Olive oil
- 1 cup Crab meat (fresh or canned, drained)
- 6 ounces Brie cheese
- 4 ounces Cream cheese (softened)
- 2 cloves Garlic (minced)
- 2 stalks Green onions (finely chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1 cup Panko breadcrumbs
- 3 tablespoons Butter (melted)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wipe the mushrooms clean with a damp paper towel. Remove the stems and use a small spoon to carefully scoop out the gills to create space for the filling. Set the mushroom caps aside.
Place the mushroom caps on a large baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper. Bake in the preheated oven for 10 minutes to soften. Remove and set aside to cool slightly.
In a medium mixing bowl, combine the crab meat, brie cheese (rind removed and cut into small cubes), cream cheese, minced garlic, green onions, parsley, 1/2 cup of panko breadcrumbs, salt, and black pepper. Mix until well combined.
Spoon the crab and brie mixture into each mushroom cap, mounding slightly. Be generous but ensure the filling is evenly distributed among all mushroom caps.
In a small bowl, combine the remaining 1/2 cup of panko breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle a small amount of the buttery breadcrumb mixture on top of each stuffed mushroom.
Bake the stuffed mushrooms in the preheated oven for 12-15 minutes, or until the tops are golden and the cheese is bubbling.
Remove from the oven and sprinkle with a touch of paprika for garnish.
Serve warm as an appetizer or party snack. Enjoy!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 15.1 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 669 mg | 51% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
