Light Cheesy Crab Stuffed Mushrooms
Elevate your appetizer game with these Light Cheesy Crab Stuffed Mushrooms—an irresistible blend of creamy, savory, and crispy textures. Tender white button mushroom caps are filled with a luscious mixture of lump crab meat, light cream cheese, Parmesan, and a hint of fresh lemon zest, delivering a burst of flavor in every bite. Finely chopped green onions, parsley, and garlic add aromatic depth, while a golden panko breadcrumb topping, lightly seasoned with paprika, provides the perfect crunch. Ready in just 35 minutes, these baked stuffed mushrooms are an elegant yet fuss-free dish, ideal for holiday gatherings, cocktail parties, or any occasion that calls for an impressive seafood appetizer.
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Recipe Information
Ingredients
- 16 pieces Large white button mushrooms
- 1 cup Lump crab meat
- 4 ounces Light cream cheese (softened)
- 1 quarter cup Parmesan cheese (grated)
- 2 stalks Green onions (finely chopped)
- 1 tablespoon Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 3 tablespoons Panko breadcrumbs
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Lemon zest
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside. Hollow out the center of the mushroom caps slightly, if needed, to make room for the stuffing.
Chop the mushroom stems finely and set aside 1/4 cup for the filling. Discard the rest or save for another recipe.
In a large mixing bowl, combine the lump crab meat, softened cream cheese, Parmesan cheese, green onions, parsley, minced garlic, salt, black pepper, and lemon zest. Mix well until evenly combined.
Heat the olive oil in a small skillet over medium heat. Add the 1/4 cup of chopped mushroom stems and cook for 2-3 minutes, stirring, until softened. Let cool slightly, then mix into the filling mixture.
Arrange the hollowed-out mushroom caps on a baking sheet lined with parchment paper or lightly greased.
Spoon the crab filling generously into each mushroom cap, pressing it slightly to secure.
In a small bowl, mix the panko breadcrumbs and paprika together. Sprinkle this mixture evenly over the stuffed mushrooms for a crispy topping.
Bake in the preheated oven for 18-20 minutes or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 529 mg | 11% | |
*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.
