Stuffed Mushrooms with Cream Cheese and Lump Crab Recipe

Introduction

These stuffed mushrooms with cream cheese are the perfect bite-sized appetizer for any occasion! Creamy cream cheese and lump crab meat fill tender mushroom caps, creating a flavorful and elegant snack that’s sure to impress.

Ingredients

• 20 large fresh mushrooms
• 4 oz cream cheese, softened
• ¼ cup mayonnaise
• 6 oz lump crab meat (canned)
• 2 green onions, thinly sliced
• 1 Tbsp parsley, chopped
• 2 garlic cloves, pressed
• ¼ tsp salt
• 1⁄8 tsp black pepper
• ⅓ cup Parmesan cheese, grated
• ⅓ cup panko bread crumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Clean the mushrooms and gently remove the stems. Set the caps aside and finely chop the stems.
3. Step 3: In a bowl, combine the softened cream cheese and mayonnaise until smooth.
4. Step 4: Add the lump crab meat, chopped mushroom stems, thinly sliced green onions, parsley, pressed garlic, salt, and black pepper. Mix until well combined.
5. Step 5: Stir in the grated Parmesan cheese and panko bread crumbs.
6. Step 6: Spoon the filling evenly into each mushroom cap, pressing lightly so it holds.
7. Step 7: Place the stuffed mushrooms on a baking sheet.
8. Step 8: Drizzle the melted butter over the filled mushrooms.
9. Step 9: Bake for 18–22 minutes, until the tops are golden and the mushrooms are tender.
10. Step 10: Remove from the oven and let cool slightly before serving.

Tips & Variations

• For an extra cheesy flavor, sprinkle a little extra Parmesan on top before baking.
• Swap lump crab meat for cooked shrimp or crab imitation meat if preferred.
• Use gluten-free panko to make this recipe gluten-free.
• Adding a pinch of cayenne pepper can give a subtle spicy kick.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for 8–10 minutes to retain their texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms up to a day in advance. Keep them covered in the refrigerator and bake just before serving for best results.

Can I use fresh crab meat instead of canned?

Absolutely. Fresh crab meat can be used and will add great flavor. Just be sure to drain any excess moisture to avoid a soggy filling.

Stuffed Mushrooms with Cream Cheese and Lump Crab Recipe

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★★★★★

4.8 from 116 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 3–4 servings (about 20 stuffed mushrooms) 1x
• Diet: Halal

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Description

These stuffed mushrooms with cream cheese and lump crab meat offer a creamy, savory appetizer bursting with flavors of fresh herbs, garlic, and Parmesan. Topped with crispy panko breadcrumbs, they’re baked to golden perfection, making them an elegant and easy-to-make bite-sized treat perfect for gatherings or a delicious snack.

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Ingredients

Scale 1x2x3x

Mushroom Base

• 20 large fresh mushrooms
• 20 mushroom stems, finely chopped (from the mushrooms above)

Filling

• 4 oz cream cheese, softened
• ¼ cup mayonnaise
• 6 oz lump crab meat (canned)
• 2 green onions, thinly sliced
• 1 Tbsp parsley, chopped
• 2 garlic cloves, pressed
• ¼ tsp salt
• ⅛ tsp black pepper
• ⅓ cup Parmesan cheese, grated
• ⅓ cup panko bread crumbs

Topping

• 2 tablespoons unsalted butter, melted

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mushrooms perfectly.
2. Prepare Mushrooms: Clean the mushrooms gently and remove the stems carefully without breaking the caps. Set the caps aside for stuffing, then finely chop the stems to incorporate into the filling.
3. Make Creamy Base: In a mixing bowl, combine the softened cream cheese and mayonnaise until the mixture is smooth and creamy, serving as the base for the filling.
4. Combine Filling Ingredients: Add the lump crab meat, chopped mushroom stems, thinly sliced green onions, chopped parsley, pressed garlic, salt, and black pepper to the creamy base. Mix well to evenly distribute all flavors.
5. Add Cheese and Breadcrumbs: Stir in the grated Parmesan cheese and panko bread crumbs into the filling mixture, which adds texture and flavor.
6. Stuff Mushroom Caps: Spoon the prepared filling evenly into each mushroom cap, pressing lightly to ensure the filling adheres well inside the caps.
7. Arrange for Baking: Place the stuffed mushrooms evenly on a baking sheet, making sure they have enough space to cook uniformly.
8. Add Butter Topping: Drizzle the melted unsalted butter over the stuffed mushrooms to enhance browning and add richness.
9. Bake: Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and the mushrooms are tender.
10. Cool and Serve: Remove the mushrooms from the oven and allow them to cool slightly before serving to let flavors settle and to make them easier to handle.

Notes

• For best results, use fresh large mushrooms such as white button or cremini.
• If lump crab meat is unavailable, substitute with cooked shrimp finely chopped or cooked crab claws.
• Ensure cream cheese is softened to avoid lumpy filling.
• Panko breadcrumbs provide a crispy topping; regular breadcrumbs can be used but texture will be different.
• These can be prepared ahead of time and baked just before serving.
• Adjust salt according to taste, especially if using salted butter.
• Leftovers can be refrigerated and reheated in the oven for best texture retention.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: stuffed mushrooms, cream cheese appetizer, crab meat mushrooms, baked mushroom appetizer, easy party snacks, savory bites