Description
These Crab Stuffed Mushrooms are a delicious and savory appetizer perfect for any occasion. Jumbo baby Bella mushrooms are filled with a creamy mixture of cream cheese, crab meat, garlic, cheeses, and spices, then topped with crispy breadcrumbs and baked to golden perfection. A delightful combination of flavors and textures that’s sure to impress your guests.
Ingredients
Scale
Filling
- 4 oz cream cheese, softened
- 1 (6 oz) can crab meat, drained
- 2 cloves garlic, minced
- 1/4 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 tsp parsley
- Salt and pepper, to taste
- 1/2 tsp onion powder
- 1/2 tbsp hot sauce
Mushrooms & Topping
- 1 (16 oz) package baby Bella mushrooms, washed and stems removed
- 1/4 cup panko breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the stuffed mushrooms.
- Prepare Filling: In a mixing bowl, combine the softened cream cheese, drained crab meat, minced garlic, shredded mozzarella, grated parmesan, parsley, salt, pepper, onion powder, and hot sauce. Mix thoroughly to create a creamy and well-seasoned filling.
- Stuff Mushrooms: Using a spoon, carefully fill each baby Bella mushroom cap with the crab mixture. Be sure to pack the filling gently but fully to maximize flavor in every bite.
- Add Breadcrumbs: Sprinkle or tip panko breadcrumbs evenly over the filled mushrooms to add a crunchy topping.
- Bake: Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the mushrooms are tender and the topping is golden brown and crispy.
Notes
- Be sure to drain the crab meat thoroughly to avoid soggy filling.
- You can substitute baby Bella mushrooms with another variety like white button if preferred.
- For a milder flavor, reduce the hot sauce or omit it entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven.
- Ensure cream cheese is softened to room temperature for easy mixing and a smooth filling.
