Crab Stuffed Mushrooms
Quick Crab Stuffed Mushrooms
Sizzlefish
6
15 minutes
20 minutes
56
Italian
Crab Recipes
Crab stuffed mushrooms are full of rich, creamy flavor along with a crunchy Panko topping, ready for enjoying in less than an hour!
Why Use Seafood For Stuffed Mushrooms?
Stuffed mushrooms are the perfect vessel for just about any filling, especially seafood! Lump crab meat is a low maintenance filling that requires minimal prep work. It’s a combination of jumbo lump and body meat of the crab. It is already flaked and ready to be tossed with the rest of the ingredients. Crab meat is an excellent source of heart healthy omega-3 fatty acids.
All About The Mushrooms
Baby portobello mushrooms, also called cremini mushrooms have delicious umami flavor, great as an appetizer or snack-size stuffed mushroom. You can also use larger portobello mushrooms if you desire for an entrée size portion. Look for medium portobello mushrooms so there’s plenty of room to add the filling. Remove the stem with a paring knife and rinse off any dirt on the mushrooms. Portobello mushrooms are a low-calorie vegetable at just around 20 calories per serving and are full of vitamins and minerals.
Topping And Filling Information
The Panko topping is made with butter and Parmesan cheese to send the flavor over the top and add texture. Since the crab meat is already cooked, the mushrooms only need to bake long enough to crisp the topping and tenderize the mushrooms. Cream cheese adds rich flavor and signature creaminess along with a touch of mayonnaise and herbs like garlic and green onion. Roasted red peppers add zip and depth to the filling.
Ingredients
- 12 medium Baby Portobello Mushroom Caps, stems removed
- 8 oz. Lump Crab Meat
- 4 oz. Cream Cheese
- 3 tbsp Mayonnaise
- 1 tsp minced Garlic
- 1/2 tsp Paprika
- 1/4 cup roasted Red Peppers, drained and chopped
- 2 tbsp chopped Green Onion
For Topping
- 2 tbsp Breadcrumbs
- 2 tbsp grated Parmesan Cheese
- 1 tbsp melted Unsalted Butter
- 2 tbsp fresh chopped Parsley
Directions
Preheat oven to 350ºF and line a baking sheet with parchment paper. Clean outside of mushrooms caps with a damp paper towel. Place on baking sheet.
Soften cream cheese in microwave for 15-20 seconds in a medium mixing bowl. Add mayonnaise, garlic, paprika, red pepper and green onion. Stir well. Season with salt and pepper if desired. Fold in crab meat.
Stir together breadcrumbs, Parmesan cheese and melted butter in a small bowl. Set aside. Spoon crab filling into mushroom caps, overfilling slightly. Use spoon to gently pack mushrooms with filling. Sprinkle with breadcrumb mixture. Bake for 18-20 minutes, until tops are golden brown and mushrooms are tender.
Cool for 5 minutes. Serve warm topped with fresh parsley.
