Description
Crab Stuffed Mushrooms are an elegant and easy appetizer featuring mushroom caps filled with a savory mixture of crab meat, cream cheese, Monterey Jack cheese, and Parmesan. Topped with buttery panko breadcrumbs and baked until golden, these bite-sized treats offer a delightful combination of textures and flavors perfect for parties or special occasions.
Ingredients
Scale
Mushrooms
- 18 mushrooms (stems removed)
Filling
- 3 tablespoons butter (divided use)
- 1/2 cup onion (finely diced)
- 1 teaspoon minced garlic
- 8 ounces crab meat
- 4 ounces cream cheese (softened)
- 1/2 cup shredded cheese (Monterey Jack recommended)
- 1/4 cup finely grated parmesan cheese
- 3 tablespoons sliced chives (divided use)
- 1/3 cup panko breadcrumbs
Other
- Cooking spray
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushroom caps on the sheet pan, stem side up, ready for filling.
- Sauté Aromatics: Heat 1 tablespoon of butter in a pan over medium heat. Add the finely diced onion and cook for 3-4 minutes until translucent, then add the minced garlic and cook for an additional 30 seconds to develop the flavor.
- Combine Filling Ingredients: Transfer the cooked onion and garlic mixture into a large bowl. Add the crab meat, softened cream cheese, shredded Monterey Jack cheese, grated parmesan cheese, and 2 tablespoons of sliced chives. Stir everything gently to combine into a well-mixed filling.
- Stuff Mushrooms: Place a dollop of the crab filling into each mushroom cap, evenly distributing the mixture to fill them generously.
- Prepare Panko Topping: Melt the remaining 2 tablespoons of butter in the microwave. Stir in the panko breadcrumbs until they are fully coated in the buttery mixture.
- Top Mushrooms with Panko: Sprinkle the buttered panko mixture over the tops of each stuffed mushroom to create a crunchy topping.
- Bake: Bake the mushrooms in the preheated oven for 20 minutes or until the topping is golden brown and the filling is heated through.
- Garnish and Serve: Once baked, sprinkle the remaining 1 tablespoon of sliced chives over the mushrooms for a fresh burst of color and flavor, then serve warm.
Notes
- These crab stuffed mushrooms can be assembled ahead of time and refrigerated before baking, making them a convenient party appetizer.
- For best results, use fresh mushrooms and fresh crab meat if possible to enhance flavor.
- You can substitute Monterey Jack cheese with mozzarella or cheddar for a different flavor profile.
- Ensure mushrooms are cleaned gently with a damp cloth to avoid excess moisture which can make the filling soggy.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 74 kcal
- Sugar: 0.5 g
- Sodium: 192 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 20 mg
