Crab stuffed mushrooms
Craving an appetizer that screams luxury but lands light on the wallet? Look no further than these Crab Stuffed Mushrooms!
Imagine plump baby bellas brimming with succulent crabmeat, a whisper of herbs, and a creamy, garlicky kiss. Then picture a molten blanket of mozzarella draped over their golden tops, promising gooey, cheese-tastic bliss in every bite.
These delightful morsels are the perfect way to kick off any festive soiree, leaving your guests swooning and begging for more.
So ditch the store-bought dips and pre-made platters. This recipe is all about fresh, vibrant flavors and the joy of making something delectable with your own two hands.
In mere minutes, you’ll transform humble mushrooms into elegant vessels of pure indulgence. Trust me, these Crab Stuffed Mushrooms are the culinary equivalent of a little black dress – timeless, sophisticated, and guaranteed to turn heads (and appetites!).
Ready to dive into this decadently delicious adventure? Follow me, and let’s get shroomin’!
Questions I often get asked about this recipe:
Q: Can I use other mushrooms besides baby bellas?
A: Absolutely! White button mushrooms, cremini, or even portobellos work beautifully – just adjust the baking time slightly depending on their size.
Q: I’m allergic to shellfish. Any substitutions for crabmeat?
A: Sure! Cooked and flaked whitefish like cod or halibut offer a similar texture, or try a vegetarian option like chopped sun-dried tomatoes with pesto and ricotta.
Q: Can I make these ahead of time?
A: You can assemble the mushrooms and store them covered in the fridge for up to 24 hours before baking. Just bake them slightly longer when bringing them up to temperature.
What you need to make the recipe:
Ingredients:
Mushrooms:
12 large white button mushrooms or baby bella mushrooms
1 tablespoon olive oil
Salt and pepper to taste
Crab Stuffing:
8 ounces lump crabmeat, drained and flaked
1/2 cup breadcrumbs
1/4 cup chopped green onion
1/4 cup mayonnaise
2 tablespoons melted butter
1 tablespoon minced garlic
1/2 teaspoon lemon juice
1/4 teaspoon dried dill weed
Salt and pepper to taste
Topping:
1 cup shredded mozzarella cheese
How to make the stuffed mushrooms:
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and carefully scoop out the gills with a spoon, leaving a nice hollowed-out cap. Brush the inside of each cap with olive oil and season with salt and pepper.
Make the crab stuffing: In a medium bowl, combine crabmeat, breadcrumbs, green onion, mayonnaise, melted butter, garlic, lemon juice, dill weed, salt, and pepper. Mix well to combine.
Fill the mushrooms: Spoon the crab mixture evenly into the prepared mushroom caps. Don’t overfill, as the stuffing might expand during baking.
Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the stuffing is golden brown and bubbly.
Add cheese and finish: Sprinkle the tops of the mushrooms with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted and golden brown. Watch closely to avoid burning the cheese.
Serve immediately: Enjoy your delicious Crab Stuffed Mushrooms hot from the oven!
Tips:
If you don’t have lump crabmeat, you can use flaked crabmeat but the texture might be slightly different.
For a richer flavor, add a tablespoon of grated Parmesan cheese to the crab stuffing.
You can also add a pinch of red pepper flakes to the stuffing for a bit of heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving.
Printable Recipe:
Crab stuffed mushrooms
Ingredients
Mushrooms
- 12 large white button mushrooms or baby bella mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
Crab Stuffing
- 8 ounces lump crabmeat, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup chopped green onion
- 1/4 cup mayonnaise
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dried dill weed
- Salt and pepper to taste
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and carefully scoop out the gills with a spoon, leaving a nice hollowed-out cap. Brush the inside of each cap with olive oil and season with salt and pepper.
- Make the crab stuffing: In a medium bowl, combine crabmeat, breadcrumbs, green onion, mayonnaise, melted butter, garlic, lemon juice, dill weed, salt, and pepper. Mix well to combine.
- Fill the mushrooms: Spoon the crab mixture evenly into the prepared mushroom caps. Don't overfill, as the stuffing might expand during baking.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the stuffing is golden brown and bubbly.
- Add cheese and finish: Sprinkle the tops of the mushrooms with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted and golden brown. Watch closely to avoid burning the cheese.
- Serve immediately: Enjoy your delicious Crab Stuffed Mushrooms hot from the oven!
Notes
- If you don't have lump crabmeat, you can use flaked crabmeat but the texture might be slightly different.
- For a richer flavor, add a tablespoon of grated Parmesan cheese to the crab stuffing.
- You can also add a pinch of red pepper flakes to the stuffing for a bit of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
More recipes from us:
Make Glazed Iowa Ham Balls The Best Farm Food Ever
Sourdough Discard Cinnamon Rolls
Coconut Cherry Magic Bars
