Fast Easy Crab Stuffed Mushrooms
Turn your next gathering into a gourmet experience with these Fast Easy Crab Stuffed Mushrooms—an irresistible appetizer that’s as impressive as it is effortless! Juicy white button mushroom caps are generously filled with a creamy, savory mixture of lump crab meat, cream cheese, and sautéed garlic, perfectly seasoned with a hint of lemon juice and Italian herbs. A crunchy topping of panko breadcrumbs and Parmesan cheese adds the perfect finishing touch, all baked to golden perfection in just 20 minutes. With minimal prep time and simple ingredients, this elegant dish makes an ideal quick-fix recipe for parties, holidays, or any occasion where you want to wow your guests. Serve these warm, melt-in-your-mouth crab-stuffed delights as a crowd-pleasing appetizer or boldly pair them with a crisp salad for a decadent weeknight treat!
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Recipe Information
Ingredients
- 12 pieces white button mushrooms
- 4 ounces cream cheese
- 4 ounces lump crab meat
- 1 clove garlic
- 2 stalks green onion
- 2 tablespoons Parmesan cheese
- 2 tablespoons panko breadcrumbs
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon Italian seasoning
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and set the caps aside. Finely chop the stems and reserve them for the filling.
In a small skillet, melt the butter over medium heat. Add the chopped mushroom stems and minced garlic. Sauté for 2-3 minutes or until softened. Remove from heat and let it cool slightly.
In a mixing bowl, combine the softened cream cheese, lump crab meat, sautéed mushroom stems, chopped green onions, Parmesan cheese, lemon juice, salt, black pepper, and Italian seasoning. Mix until well combined.
Using a small spoon or piping bag, fill each mushroom cap with the crab mixture, slightly mounding it on top.
In a separate small bowl, mix the panko breadcrumbs with 1 teaspoon of olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
Arrange the stuffed mushrooms on the prepared baking sheet and bake for 18-20 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove from the oven and let them cool for 5 minutes before serving. Optionally, garnish with additional Parmesan cheese or chopped parsley.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 326 mg | 25% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1233 mg | 26% | |
*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.
