Description
Savory mushroom caps filled with a creamy crab mixture—an elegant and delicious appetizer perfect for parties or special occasions.
Ingredients
Mushrooms
- 16 large mushrooms (stems removed)
Filling
- 1 cup crab meat (cooked)
- 1/4 cup cream cheese (softened)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp parsley (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
Finishing
- 1 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s at the perfect temperature for baking the mushrooms evenly.
- Prepare Mushrooms: Clean the mushrooms gently with a damp cloth or paper towel and carefully remove the stems, creating space for the filling.
- Make Filling: In a mixing bowl, combine the cooked crab meat, softened cream cheese, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well blended.
- Stuff Mushrooms: Spoon the crab mixture generously into each mushroom cap, ensuring they are nicely filled but not overflowing.
- Arrange and Drizzle: Place the stuffed mushrooms on a baking tray and drizzle them lightly with olive oil to help them bake beautifully and add a subtle richness.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the mushrooms are tender and the tops are golden and slightly crispy.
- Serve Warm: Remove from oven and serve the crab stuffed mushrooms warm for the best flavor and texture. Optionally, add a squeeze of lemon before serving for a fresh tang.
Notes
- Use fresh crab for the best flavor and texture in the filling.
- Add a squeeze of lemon juice before serving to brighten the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
