Crab Stuffed Mushroom Caps
Elevate your appetizer game with these irresistible Crab Stuffed Mushroom Caps—an elegant blend of flavors and textures that's sure to impress. Juicy white mushroom caps are loaded with a creamy, savory filling of lump crab meat, cream cheese, Parmesan, and fresh herbs, then crowned with a golden, buttery panko topping that delivers a delightful crunch. With a hint of garlic, a splash of zesty lemon juice, and the perfect balance of seasoning, these bite-sized delights are baked to perfection in just 20 minutes. Perfect for dinner parties, holiday gatherings, or any special occasion, these stuffed mushrooms are an easy-yet-sophisticated crowd-pleaser. Serve warm and enjoy them as a decadent starter or a show-stopping hors d'oeuvre! Search no further for the ultimate crab-stuffed mushroom appetizer recipe to wow your guests.
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Recipe Information
Ingredients
- 16 pieces large white mushrooms
- 8 ounces cooked lump crab meat
- 6 ounces cream cheese
- 0.5 cups grated Parmesan cheese
- 2 stalks green onions, finely chopped
- 0.5 cups panko breadcrumbs
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
Clean the mushrooms with a damp paper towel and gently remove the stems. Set aside the caps and finely chop the stems.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped mushroom stems and minced garlic until tender, about 3–4 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked mushroom stems, crab meat, cream cheese, Parmesan cheese, green onions, parsley, lemon juice, salt, and black pepper. Mix well until fully incorporated.
Using a small spoon, carefully fill each mushroom cap with the crab mixture, mounding slightly on top.
In a separate bowl, combine the panko breadcrumbs and melted butter. Sprinkle this breadcrumb mixture generously over the stuffed mushrooms.
Arrange the stuffed mushroom caps on the prepared baking sheet, spaced slightly apart.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 14.4 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 839 mg | 65% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2040 mg | 43% | |
*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.
