Crab-Stuffed Mushrooms

These sophisticated yet simple appetizers feature tender mushroom caps filled with a savory mixture of sweet crabmeat, herbs, and melted Parmesan cheese. Perfect for dinner parties, holidays, or any time you want to impress guests with minimal effort.

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Course: Appetizer

Cuisine: American

Keyword: Crab

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 185kcal

Equipment

Ingredients

12 large fresh mushrooms
4 tablespoons butter divided
1/2 cup finely chopped onion
6 ounces crabmeat drained and flaked, cartilage removed
1 tablespoon lemon juice
1/4 cup mayonnaise
1/4 cup breadcrumbs
3 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 350°F. Remove stems from mushrooms and set caps aside. Finely chop the stems.
In a skillet, melt 2 tablespoons butter and sauté chopped mushroom stems and onions until tender, about 5-7 minutes.
In a bowl, combine crabmeat and lemon juice, mixing gently.
Add the sautéed onion mixture, mayonnaise, breadcrumbs, parsley, Worcestershire sauce, salt, and pepper to the crab mixture. Mix well.
Stuff the crab mixture into mushroom caps, mounding slightly.
Sprinkle stuffed mushrooms with Parmesan cheese.
Place in a greased 15x10x1-inch baking pan.
Melt remaining 2 tablespoons butter and drizzle over mushrooms.
Bake uncovered for 20-25 minutes or until heated through and golden on top.
Serve warm immediately.

Notes

Can substitute imitation crab for real crabmeat to reduce cost

Dried parsley can replace fresh parsley; use 1 tablespoon instead of 3 tablespoons

Medium mushrooms work fine but you'll need about 18-20 pieces

Can be assembled up to 4 hours ahead and refrigerated before baking

Add 5 minutes to baking time if cooking from refrigerated

Panko breadcrumbs create extra crispiness compared to regular breadcrumbs

For richer flavor, add 1 tablespoon cream cheese to the crab mixture

Nutrition