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Crab Stuffed Mushrooms

Creamy Crab Stuffed Mushrooms Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 to 8 (about 20 to 24 mushrooms)
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 lb button or cremini mushrooms (about 20 to 24 caps)
  • 8 oz lump crab meat, drained
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese (divided)
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel, remove stems, and hollow out a shallow well in each cap. Place hollow side up on a rimmed baking sheet.
  2. Stir together crab, cream cheese, all but 2 tbsp of the Parmesan, garlic, green onions, lemon juice, salt, and pepper until combined.
  3. Spoon about 1 tbsp of filling into each mushroom cap, mounding it slightly.
  4. Toss panko with melted butter and reserved Parmesan; sprinkle over the stuffed mushrooms.
  5. Bake 15 to 18 minutes, until the topping is golden and mushrooms are tender. Cool a few minutes, garnish with extra green onion, and serve warm.

Notes

If you assemble the mushrooms an hour or two ahead, wait to add the panko topping until just before baking so it stays crunchy. The mushrooms will release a little juice on the pan; that's normal and keeps the caps moist.