Ingredients
Scale
- 24 large white or cremini mushrooms (about 2-inches in diameter)
- 8 oz premium lump crab meat (fresh is best, but quality canned works too)
- 4 oz cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 green onions, finely chopped
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Mushrooms: Clean mushrooms gently with a damp paper towel. Remove stems carefully by twisting them out, creating a hollow cavity. Finely chop about half of the stems to add to your filling.
- Create the Crab Filling: In a medium bowl, combine the softened cream cheese and mayonnaise until smooth. Add minced garlic, chopped green onions, Parmesan cheese, lemon juice, Worcestershire sauce, Old Bay seasoning, and smoked paprika. Fold in the crab meat and chopped mushroom stems gently. Season with salt and pepper to taste.
- Stuff and Prepare for Baking: Preheat your oven to 375°F (190°C). Place mushroom caps on a lightly greased baking sheet, hollow side up. Brush the outside of each mushroom with melted butter. Fill each mushroom cap generously with the crab mixture. Sprinkle with additional Parmesan cheese.
- Bake to Perfection: Bake for 15-18 minutes until the mushrooms are tender and the tops are golden brown with crispy edges. Allow to cool for 3-5 minutes before serving.
- Garnish and Serve: Sprinkle with fresh chopped parsley and arrange on a serving platter with lemon wedges on the side.
Notes
- For a budget-friendly version, imitation crab can work in a pinch.
- Try plant-based cream cheese and mayonnaise for a dairy-free option.
- This recipe is naturally gluten-free.
- Make-ahead option: Prepare stuffed mushrooms up to 24 hours ahead, cover and refrigerate. Add an extra 3-5 minutes to baking time.
- Store leftovers in an airtight container for up to 2 days.
- Freezing is not recommended as the texture deteriorates.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 3 mushrooms
- Calories: 215
- Sodium: 380mg
- Fat: 17g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
Keywords: crab stuffed mushrooms, seafood appetizer, creamy garlic mushrooms, elegant appetizer, party food