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Crabmeat Stuffed Mushrooms

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These elegant crabmeat stuffed mushrooms feature a creamy, herby crab filling nestled in tender mushroom caps, topped with golden, crispy breadcrumbs and cheese. Perfect for parties, potlucks, or cozy nights in, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 24 medium white button or cremini mushrooms, stems removed and wiped clean (about 1 lb)
  • 8 oz fresh lump crabmeat (picked over for shells; or high-quality canned)
  • 4 oz cream cheese, softened
  • 1/4 cup finely grated Parmesan cheese (plus more for topping)
  • 1/4 cup breadcrumbs (panko or regular; for a little crunch)
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 tsp lemon zest (zest from about half a lemon)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch cayenne pepper (optional)
  • 2 tbsp additional breadcrumbs (for topping)
  • 2 tbsp grated Parmesan cheese (for topping)
  • Drizzle of olive oil (for browning)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Gently wipe mushrooms with a damp paper towel to remove dirt. Twist or cut off stems and set caps aside, cavity side up. Optional: Finely chop half the stems and add to filling.
  3. In a medium bowl, combine cream cheese, Parmesan, breadcrumbs, green onions, garlic, parsley, mayonnaise, Worcestershire sauce, Dijon mustard, lemon zest, salt, pepper, and cayenne. Mix until smooth.
  4. Gently fold in crabmeat, keeping some lumps intact. Taste and adjust seasoning if needed. If filling is too wet, add more breadcrumbs.
  5. Fill each mushroom cap generously with crab mixture using a small spoon or melon baller. Arrange stuffed caps on prepared baking sheet.
  6. Mix topping breadcrumbs and Parmesan in a small bowl. Sprinkle evenly over mushrooms. Drizzle or spray lightly with olive oil.
  7. Bake for 22–25 minutes, until tops are golden and mushrooms are tender but not mushy. If tops brown too quickly, tent with foil for last 5 minutes.
  8. Let cool on pan for 5 minutes before transferring to serving platter. Garnish with extra parsley and lemon zest if desired.

Notes

For gluten-free, use almond flour or gluten-free panko instead of regular breadcrumbs. Mushrooms can be prepped and stuffed up to 24 hours ahead and baked just before serving. If mushrooms release liquid after baking, transfer to a paper towel–lined plate. For a crispier top, broil for 1–2 minutes at the end. Filling can be customized with herbs, cheeses, or even swapped for shrimp or lobster.

Nutrition

Keywords: crabmeat stuffed mushrooms, party appetizer, seafood, easy entertaining, holiday recipes, finger food, low carb, gluten free option

Find it online: https://fuzzyforker.com/crabmeat-stuffed-mushrooms-easy-elegant-appetizer-for-parties/