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Crab stuffed mushrooms filled with soft cream cheese, fresh green onions, and sweet crab meat keep you coming back for more. These two-bite appetizers are hard to stop eating!
Crab Stuffed Mushrooms
This is an appetizer that gives maximum impact for minimum effort. Tender crab meat in a cream cheese filling is semi-reminiscent of crab rangoon, but in a soft mushroom cap instead of a crispy wonton shell!
Yes, you can make this with imitation crab – at a fraction of the price of real crab. And yes, it’s still absolutely delicious.
Crab and Cream Cheese Stuffed Mushrooms
To make these tasty little morsels, you’ll need the following ingredients:
- crimini or button mushrooms
- cream cheese
- green onions
- Italian seasonings
- black pepper
- Parmesan cheese
- butter
- breadcrumbs
- crabmeat or imitation crab meat
As mentioned before, you can use either real or imitation crabmeat. Either will be delicious! And please be sure to soften your cream cheese to room temperature before attempting to mix up your filling!
Crab Stuffed Portabello Mushrooms
You can certainly convert this recipe to make stuffed portabello mushrooms, by simply adding one step to the process. You’ll want to preheat your oven to 400ºF instead of 350ºF.
And after cleaning the gills from the portabello mushrooms, you need to roast the mushroom caps for 10 to 12 minutes by themselves first. You’ll notice they give off quite a lot of liquid in this first roasting.
Pour off excess liquid and pat dry with paper towels before lowering the oven temperature to 350ºF, then stuffing and baking as directed in the recipe.
Crab Stuffed Mushroom Recipe
Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems and the gills inside each mushroom cap. Finely mince the mushroom stems.
Place the mushroom stems in a bowl along with the cream cheese, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese. Mix well to combine and then stir in the crab meat. Refrigerate until ready to use.
In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
Fill the mushroom caps with rounded spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with the remaining Parmesan and the toasted breadcrumbs.
Bake the mushrooms until heated through, about 15-18 minutes.
Depending on the size of your mushrooms, you may have filling left over. If you’re lucky enough to have extra filling, place the mixture in a small oven-proof dish and top it with Parmesan and breadcrumbs. Bake this alongside your mushrooms for a fantastic hot crab and mushroom dip.
Leftover mushrooms? Let me help you use them all! Savory mushroom rice pilaf is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.
Tender and buttery, sauteed mushrooms and onions are a terrific side dish on their own. However, if you happen to enjoy them anywhere near as much as I do, you’ll want to pile them over your next pan of steak bites or serve them with these roasted chicken thighs.
Broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, making it hard to wait for it to cool enough to avoid burning my mouth with the first taste.
Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.
Crab Stuffed Mushrooms
Ingredients
- 1 pound fresh crimini or button mushrooms
- 8 ounces cream cheese room temperature
- ¼ cup thinly sliced green onions
- 1 teaspoon dried Italian seasonings
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese divided
- 1 tablespoon butter
- ¼ cup plain or Italian breadcrumbs
- 7-8 ounces canned or fresh crabmeat OR 8 ounces imitation crab meat, chopped small
Instructions
- Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems and the gills inside each mushroom cap. Finely mince the mushroom stems.
- Place the mushroom stems in a bowl along with the cream cheese, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese. Mix well to combine and then stir in the crab meat. Refrigerate until ready to use.
- In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
- Fill the mushroom caps with rounded spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with the remaining Parmesan and the toasted breadcrumbs.
- Bake the mushrooms until heated through, about 15-18 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
