Crab Stuffed Mushrooms

hand holding crab stuffed mushroom over a pan filled with them

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!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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

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.

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