Delicious Crab Stuffed Mushrooms (Print version)
Creamy crab stuffed mushrooms baked with Parmesan and breadcrumbs. Ready in about 35 minutes.
# Ingredients:
For the filling and mushrooms
01 -
16 oz (450 g) cremini mushrooms, stems removed and gills scraped
02 -
8 oz (225 g) lump crabmeat, drained and picked over
03 -
4 oz (115 g) cream cheese, softened
04 -
1/4 cup (25 g) freshly grated Parmesan cheese
05 -
2 tbsp mayonnaise
06 -
1 large egg, lightly beaten
07 -
2 green onions, thinly sliced
08 -
1/2 cup (50 g) breadcrumbs, divided
09 -
1/2 tsp garlic powder
10 -
1/2 tsp Old Bay seasoning
11 -
1/4 tsp black pepper
12 -
3 tbsp unsalted butter, melted and divided
For the topping
13 -
1 tbsp fresh parsley, minced
# Instructions:
01 -
Wipe each cap with a damp paper towel to remove dirt. Twist out the stems and use a small spoon to scrape away the dark gills so there is more room for the filling.
02 -
In a medium bowl, combine the crabmeat, softened cream cheese, Parmesan, mayonnaise, egg, green onions, garlic powder, Old Bay, pepper, and 2 tablespoons of melted butter. Fold gently so the crab stays in flaky pieces.
03 -
Mound about 1 heaping tablespoon of filling into each mushroom, pressing lightly so it domes above the cap. Arrange them on a parchment-lined baking sheet.
04 -
Mix the remaining breadcrumbs with the last tablespoon of melted butter and minced parsley. Sprinkle over each mushroom. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes until the tops are golden and the mushrooms are tender.
# Good to know:
01 -
Best served warm within 15 minutes of baking.
02 -
Optional pre-bake: bake empty caps stem-side up for 3 to 4 minutes to release moisture.