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Stuffed Mushrooms with Crab Recipe

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4.3 from 40 reviews

Delight in these savory Stuffed Mushrooms with Crab, a perfect appetizer featuring tender baby Bella mushrooms filled with a flavorful blend of fresh crabmeat, whipped cream cheese, Italian cheeses, fresh herbs, and a hint of spice. Baked to golden perfection, these bite-sized treats offer a rich, creamy texture balanced by crispy breadcrumb topping and aromatic seasonings, ideal for entertaining or a special gathering.

Ingredients

Mushrooms and Topping

  • 24 ounces baby Bella/cremini mushrooms
  • 2 tablespoons extra-virgin olive oil, for brushing
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons salted butter
  • A pinch of salt and pepper
  • Lemon slices, for serving
  • Minced parsley and basil, for garnish

Filling

  • 1 tablespoon salted butter
  • 1/4 cup shallot, small dice
  • 4–5 cloves (1 tablespoon) fresh garlic, minced
  • 8 ounces fresh crabmeat, lump or claw
  • 8 ounces whipped cream cheese
  • 1/2 cup Italian blend cheese (any combination of mozzarella, provolone, and parmesan)
  • 1 large egg
  • 1 1/2 tablespoons fresh parsley, minced
  • 1 1/2 tablespoons fresh basil, minced
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon red pepper flakes, more to taste

Instructions

  1. Prepare the Mushrooms: Gently clean the baby Bella mushrooms using a damp cloth to remove any dirt. Carefully remove the stems and set aside for the filling. Lightly brush the mushroom caps with extra-virgin olive oil to coat them evenly. This will help them roast nicely and prevent drying out during baking.
  2. Make the Filling Base: Finely dice the reserved mushroom stems. In a skillet, melt 1 tablespoon of salted butter over medium heat. Add the diced shallot and minced garlic, sautéing until they become fragrant and translucent, roughly 2-3 minutes. Then add the diced mushroom stems and cook until softened and any liquid has evaporated, about 4-5 minutes.
  3. Combine Filling Ingredients: Remove the skillet from heat and allow the mixture to cool slightly. In a mixing bowl, combine the sautéed mushroom mixture with fresh crabmeat, whipped cream cheese, Italian blend cheese, egg, chopped parsley and basil, black pepper, sea salt, and red pepper flakes. Stir gently to combine all ingredients thoroughly without breaking up the crabmeat too much.
  4. Stuff the Mushrooms: Using a spoon, generously fill each mushroom cap with the crab mixture, gently pressing to pack but not overstuffing. Place the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish.
  5. Prepare Breadcrumb Topping: In a small pan, melt 2 tablespoons of salted butter over low heat. Stir in the panko breadcrumbs with a pinch of salt and pepper until evenly coated with the butter. Sprinkle the buttery breadcrumbs evenly over the filled mushrooms to create a crispy topping when baked.
  6. Bake the Mushrooms: Preheat the oven to 375°F (190°C). Bake the stuffed mushrooms for 20-25 minutes, or until the filling is set, bubbly, and the breadcrumb topping is golden brown and crisp.
  7. Garnish and Serve: Remove the mushrooms from the oven. Garnish with additional minced parsley and basil for freshness and color. Serve warm with lemon slices on the side to squeeze over the mushrooms for added brightness and zing.

Notes

  • Ensure crabmeat is fresh or properly thawed and drained of excess liquid to avoid soggy filling.
  • You can substitute the Italian blend cheese with individual mozzarella, provolone, or parmesan based on your preference.
  • Adjust red pepper flakes to your desired spice level or omit for a milder version.
  • For a gluten-free option, use gluten-free breadcrumbs in place of panko.
  • These mushrooms can be prepared ahead of time and baked just before serving to maintain crispiness.

Find it online: https://justsosavory.com/stuffed-mushrooms-with-crab-recipe/