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Crab Stuffed Mushrooms

Crab stuffed mushrooms are filled with a creamy crab and Parmesan mixture, then baked until the mushrooms are tender and the tops are lightly browned. Panko adds a crisp finish to each savory bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Mushrooms
  • 24 white mushrooms large, about 1 1/2 pounds, stems removed
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
Filling
  • 4 oz cream cheese softened
  • 1 tbsp mayonnaise
  • 0.33 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese finely grated
  • 2 tbsp green onion minced
  • 1 tbsp fresh parsley chopped
  • 1 cloves garlic small, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 0.5 tsp Old Bay seasoning
  • 8 oz lump crabmeat picked over for shell pieces and patted dry

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Arrange the mushroom caps cavity side up on the baking sheet.
  3. Brush the mushroom caps with the olive oil, then sprinkle them with the kosher salt and black pepper.
  4. Bake the caps for 10 minutes, then carefully pour off any liquid collected in them.
Make the filling
  1. Stir the cream cheese and mayonnaise together until smooth.
  2. Mix in the panko breadcrumbs, Parmesan cheese, green onion, parsley, garlic, Worcestershire sauce, lemon juice, and Old Bay seasoning.
  3. Gently fold in the crabmeat.
Stuff and bake
  1. Divide the filling among the mushroom caps, mounding it as needed.
  2. Bake for 12 to 15 minutes, until the mushrooms are tender and the filling is hot and lightly browned.
  3. Let the mushrooms rest on the baking sheet for 5 minutes before serving.

Notes

Pat the crabmeat dry well so the filling stays thick. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free panko breadcrumbs.