Simply the Best Crab Stuffed Mushrooms
Elevate your appetizer game with "Simply the Best Crab Stuffed Mushrooms," a crowd-pleasing recipe bursting with flavor and texture! These tender white button mushroom caps are generously filled with a luscious mixture of lump crab meat, creamy cream cheese, savory Parmesan, and aromatic garlic, then topped with golden panko breadcrumbs for the perfect crunch. Enhanced with zesty lemon juice, umami-packed Worcestershire sauce, and a hint of paprika, each bite is a harmonious blend of rich and bright flavors. Ready in just 35 minutes, this elegant yet simple dish is perfect for dinner parties, holiday gatherings, or as a sophisticated addition to your weeknight menu. Serve warm, garnished with fresh parsley, and watch your guests come back for more!
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Recipe Information
Ingredients
- 16 pieces large white button mushrooms
- 1 cup lump crab meat
- 4 ounces cream cheese, softened
- 0.25 cup grated Parmesan cheese
- 0.25 cup panko breadcrumbs
- 2 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Carefully clean the mushroom caps with a damp paper towel to remove any dirt. Remove the stems and set the caps aside. Finely chop the stems and save them for the filling.
In a medium skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 2-3 minutes until softened, stirring occasionally.
In a large mixing bowl, combine the cooked mushroom stems and garlic mixture with the lump crab meat, cream cheese, Parmesan cheese, green onions, Worcestershire sauce, lemon juice, paprika, salt, and black pepper. Mix well until fully combined.
Spoon the crab mixture evenly into the mushroom caps, slightly mounding it on top.
Sprinkle panko breadcrumbs over the stuffed mushrooms to create a crispy topping.
Place the stuffed mushrooms on the prepared baking sheet. 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 a few minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 83.3 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 664 mg | 51% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 13349 mg | 284% | |
*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.
