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Crab Stuffed Mushrooms

Crab stuffed mushrooms are baked until the mushroom caps are tender and the crab filling is hot with golden tops. Cream cheese, lump crabmeat, panko, and Parmesan make these bite-sized appetizers rich and savory.
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Prep Time 15 minutes
Cook Time 25 minutes
cooling 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 1 lb white mushrooms large, about 16; stems removed and reserved
  • 1 tbsp unsalted butter
For the filling
  • 4 oz cream cheese softened
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Old Bay seasoning
  • 0.25 tsp black pepper
  • 8 oz crabmeat lump, picked over for shells
  • 2 tbsp green onions sliced
  • 1 tbsp parsley fresh, chopped
  • 0.33 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese grated

Equipment

  • 1 skillet
  • 1 rimmed baking sheet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Wipe the mushrooms clean, remove the stems, and finely chop the stems.
  4. Melt the butter in a skillet over medium heat.
  5. Add the chopped mushroom stems and cook for 4 to 5 minutes until softened and most of their liquid has evaporated.
  6. Set the stems aside to cool for 5 minutes.
Make the filling
  1. Mix the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper until smooth.
  2. Fold in the crabmeat, cooked stems, green onions, parsley, panko breadcrumbs, and Parmesan cheese just until combined.
Fill and bake
  1. Arrange the mushroom caps on the prepared baking sheet.
  2. Spoon the filling into the mushroom caps, mounding it slightly.
  3. Bake for 18 to 22 minutes until the mushrooms are tender, the filling is hot, and the tops are golden.

Notes

Pick through the crabmeat carefully for shells before mixing. Refrigerate leftovers for up to 2 days; freezing is not recommended because the mushrooms can become watery. Use gluten-free panko if a gluten-free option is needed.