Stuffed Mushrooms with Crab
Elevate your appetizer game with these irresistible Stuffed Mushrooms with Crab, a gourmet delight that's surprisingly easy to make. Featuring tender white mushroom caps filled with a creamy, savory blend of fresh crab meat, cream cheese, garlic, and a hint of zesty lemon juice, these bite-sized morsels are perfect for entertaining. Topped with a golden crust of breadcrumbs and Parmesan cheese, each mushroom offers a delightful crunch that complements its luscious filling. Ready in under an hour, this recipe is perfect for impressing guests while keeping prep simple. Serve these elegant stuffed mushrooms warm and garnish with fresh parsley for a visually stunning appetizer that’s bursting with flavor. Keywords: stuffed mushrooms, crab-filled mushrooms, easy appetizer recipes, baked mushrooms recipe.
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Recipe Information
Ingredients
- 16 pieces Large white mushrooms
- 200 grams Fresh crab meat
- 120 grams Cream cheese
- 50 grams Parmesan cheese, grated
- 60 grams Breadcrumbs
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 2 teaspoons Lemon juice
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by gently wiping them with a damp paper towel. Carefully remove the stems and set the caps aside on the prepared baking sheet.
Finely chop the mushroom stems and set them aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped mushroom stems, cooking for 3-4 minutes or until softened. Set aside to cool slightly.
In a mixing bowl, combine the crab meat, cream cheese, 30 grams of Parmesan cheese, cooked mushroom stem mixture, parsley, lemon juice, salt, and black pepper. Mix well until evenly combined.
Spoon the crab mixture generously into each mushroom cap, slightly mounding the mixture on top.
In a small bowl, mix the breadcrumbs, remaining Parmesan cheese, and 1 tablespoon of olive oil. Sprinkle this topping over the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 14.1 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 937 mg | 72% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1772 mg | 38% | |
*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.
