Crab Rockefeller Stuffed Mushrooms
Indulge in the perfect bite-sized appetizer with these rich and savory Crab Rockefeller Stuffed Mushrooms. This elevated dish combines tender white button mushrooms with a decadent filling of lump crab meat, creamy Parmesan cheese, and vibrant spinach, all infused with garlic and a hint of cayenne for subtle heat. Topped with crunchy, golden panko breadcrumbs and a drizzle of olive oil, each mushroom bakes to perfection, delivering a luscious mix of textures and flavors. With just 20 minutes of prep time, these crab-stuffed delights are ideal for entertaining or as a show-stopping addition to your holiday spreads. Serve them warm, garnished with fresh green onions or Parmesan, and watch them disappear!
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Recipe Information
Ingredients
- 16 pieces (large) white button mushrooms
- 1 cup lump crab meat
- 1 cup (thawed and squeezed dry) frozen chopped spinach
- 4 oz (softened) cream cheese
- 0.3333 cup (grated) Parmesan cheese
- 2 cloves (minced) garlic
- 2 stalks (finely chopped) green onions
- 2 tbsp unsalted butter
- 0.5 cup (panko preferred) breadcrumbs
- 1 tbsp olive oil
- 1 tbsp (freshly squeezed) lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.125 tsp cayenne pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean the mushrooms with a damp paper towel and remove the stems. Use a small spoon to gently hollow out the caps if needed, creating space for the filling. Set the prepared caps aside.
Chop the mushroom stems finely and set them aside.
In a medium skillet, melt the butter over medium heat. Add the chopped mushroom stems, minced garlic, and green onions. Cook for 3-4 minutes, stirring often, until softened and fragrant.
In a mixing bowl, combine the cooked mushroom mixture, softened cream cheese, Parmesan cheese, thawed spinach, lump crab meat, lemon juice, salt, black pepper, and cayenne pepper. Mix well to combine into a creamy filling.
Spoon the filling into the prepared mushroom caps, mounding it slightly.
In a small bowl, mix the breadcrumbs with olive oil until coated. Sprinkle this mixture evenly over the stuffed mushrooms.
Place the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
Allow the mushrooms to cool for 5 minutes before serving. Garnish with additional chopped green onions or a light sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.0 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 990 mg | 76% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3062 mg | 65% | |
*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.
