Crab Stuffed Mushrooms

Crab Stuffed Mushrooms
These Crab Stuffed Mushrooms are creamy, savory, and irresistibly flavorful — the perfect appetizer or party snack. Each tender mushroom cap is filled with a rich crab and cream cheese mixture, baked until golden and bubbling for an elegant yet easy-to-make dish.
Ingredients
16 large white mushrooms, stems removed
8 oz crab meat (lump or claw), drained and flaked
4 oz cream cheese, softened
¼ cup grated Parmesan cheese
2 tbsp breadcrumbs (optional, for crunch)
1 garlic clove, minced
1 tbsp chopped parsley (plus more for garnish)
½ tsp Old Bay seasoning or paprika (optional)
Salt and pepper, to taste
Olive oil (for brushing mushrooms)
Instructions
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the mushrooms: Gently clean each mushroom cap with a damp paper towel to remove any dirt. Brush the outside lightly with olive oil and arrange them on the baking sheet, cavity side up.
Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, Parmesan cheese, breadcrumbs (if using), minced garlic, parsley, and seasoning. Mix until the ingredients are evenly combined and the texture is creamy but firm enough to hold shape. Taste and adjust with salt and pepper if needed.
Stuff the mushrooms: Using a small spoon, fill each mushroom cap generously with the crab mixture, slightly mounding the tops. Press gently to keep the filling secure during baking.
Bake: Place the filled mushrooms in the preheated oven and bake for 18–20 minutes, or until the tops are golden brown and the filling is hot throughout. The mushrooms should be tender but not soggy.
Garnish and serve:
Garnish and serve: Remove from the oven and let cool slightly. Sprinkle with additional cTap the p.hoto to v.iew the full r.ecipe.