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Garlic-Crab Stuffed Mushrooms served as a gourmet appetizer

Garlic-Crab Stuffed Mushrooms

Delicious stuffed mushrooms filled with lump crab, cream cheese, and garlic, perfect for gatherings as a bite-sized appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mushrooms
Course: Appetizer, Starter
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Mushroom Filling
  • 12 large large white mushrooms, stems removed
  • 1 cup lump crab meat Use lump crab for texture.
  • 4 oz cream cheese, softened
  • 2 tbsp butter Unsalted butter helps control salt.
  • 2 tbsp finely minced garlic Fresh garlic equals bigger flavor.
  • 1/4 cup grated Parmesan cheese Add extra for topping.
  • 1/4 cup panko breadcrumbs Panko keeps filling light.
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley Can substitute for chives.
  • 1/2 tsp Old Bay seasoning Optional but highly recommended.
  • to taste Salt and pepper
  • to drizzle Melted butter For drizzling on top before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. In a bowl, combine the cream cheese, sautéed garlic, lump crab meat, Parmesan cheese, panko breadcrumbs, lemon juice, chopped parsley, and Old Bay seasoning. Mix gently until well combined. Season with salt and pepper to taste.
Assembly and Baking
  1. Stuff each mushroom cap with the crab mixture, pressing down slightly to pack it in.
  2. Place the stuffed mushrooms on a baking sheet. Drizzle with melted butter.
  3. Bake for about 20 minutes, or until the mushrooms are tender and the tops are golden brown.

Notes

Serve the stuffed mushrooms warm, straight from the oven. They make a great appetizer or finger food for parties. You can garnish them with a little more chopped parsley for a fresh touch.