Ingredients
For the Mushrooms
- 16 large button mushrooms, stems removed
For the Crab Filling
- 8 ounces lump crab meat
- 4 ounces cream cheese, softened
- 1/4 cup breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Mushrooms: Clean the mushrooms gently with a damp cloth or paper towel and carefully remove the stems to create caps ready for stuffing.
- Mix Crab Filling: In a medium bowl, combine lump crab meat, softened cream cheese, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, and half of the grated Parmesan cheese. Mix gently to keep the crab meat in chunks.
- Stuff Mushrooms: Spoon the crab mixture evenly into each mushroom cap, filling them generously but without overflowing.
- Add Topping: Sprinkle the remaining Parmesan cheese over the tops of the stuffed mushrooms for a golden crust.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 18 to 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve Warm: Remove from oven and serve the crab stuffed mushrooms warm as a delightful appetizer or party treat.
Notes
- Avoid overmixing the crab filling to keep chunks of crab meat intact for better texture.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
