Description
Savory crab-stuffed mushrooms elevate appetizer elegance with rich, delicate flavors that dance across palates. Mediterranean coastal influences blend seamlessly in this gourmet starter, promising coastal charm and culinary excitement you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 12 large mushroom caps (cremini or button mushrooms)
- 1 cup lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
Flavor Enhancers:
- 2 tablespoons cream cheese
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
Optional Add-Ins:
- 1/4 cup shredded mozzarella or fontina cheese
- 1/4 teaspoon red pepper flakes
- 1 teaspoon Old Bay seasoning
- 1 tablespoon olive oil (for brushing mushrooms)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with light grease or parchment paper for hassle-free cleanup.
- Gently cleanse mushroom caps using a damp paper towel, carefully removing stems and finely chopping them for later use in the filling.
- Drizzle olive oil on the exterior of each mushroom cap and arrange them cavity-side up on the prepared baking sheet.
- Create a flavor-packed filling by combining chopped mushroom stems, delicate crab meat, crisp breadcrumbs, sharp parmesan, creamy cream cheese, aromatic garlic, zesty lemon juice, fresh parsley, and seasoning.
- Fold ingredients together with a gentle touch to preserve the crab meat’s delicate texture, incorporating optional elements like melted cheese or spicy red pepper flakes.
- Generously load the savory mixture into each mushroom cap, pressing softly to ensure a compact and flavorful filling.
- Slide the stuffed mushrooms into the preheated oven and bake for 15-20 minutes until the mushrooms turn tender and the topping achieves a golden, bubbling appearance.
- Remove from the oven and allow a brief cooling period, then embellish with additional fresh parsley before serving these elegant appetizers while still warm.
Notes
- Choose firm, fresh mushrooms like white button or cremini to ensure they hold their shape and don’t release too much water during baking.
- Gently pat crab meat dry before mixing to prevent excess moisture from making the filling soggy and compromising texture.
- Use fresh lump crab meat for richer flavor and more substantial filling, but canned works as a budget-friendly alternative.
- Consider low-carb adaptation by replacing breadcrumbs with almond flour or crushed pork rinds for gluten-sensitive diners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 62 kcal
- Sugar: 0.3 g
- Sodium: 135 mg
- Fat: 3.2 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 0.7 g
- Protein: 5.4 g
- Cholesterol: 31 mg