Savory Crab Stuffed Mushrooms Recipe
Looking to seriously impress your guests with a restaurant-quality appetizer that's as easy as it is delicious? These Savory Crab Stuffed Mushrooms need to be on your menu!
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Servings: 24 stuffed mushrooms
Ingredients
- 24 large brown mushrooms
- 3/4 lb lump crabmeat
- 2 Tbsp fresh lemon juice
- 1/2 cup panko breadcrumbs
- 1/2 cup unsalted butter melted
- 1/2 cup grated parmesan cheese divided
- 3 tsp dijon mustard
- 2 tsp prepared horseradish
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F. Grease an 8x13 baking dish.
- Remove stems from mushroom caps and finely chop stems.
- In a bowl, mix together crabmeat, chopped stems, lemon juice, breadcrumbs, melted butter, 1/4 cup Parmesan, mustard, horseradish, garlic powder, onion powder and parsley until well combined.
- Use a small scoop or spoon to fill each mushroom cap with the crab stuffing mixture, packing it in tightly.
- Arrange stuffed mushroom caps in the baking dish and top evenly with remaining 1/4 cup Parmesan.
- Bake for 15-20 minutes until mushrooms are tender and filling is hot and melty.
- Garnish with extra parsley if desired. Serve crab stuffed mushrooms warm.
Notes
Make the filling up to 3 days ahead and refrigerate until ready to use.
For deeper flavor, sauté the chopped mushroom stems before mixing into the filling.
Bake from frozen by adding 5-10 minutes to the bake time.
Leftovers keep for 3-4 days refrigerated.
For deeper flavor, sauté the chopped mushroom stems before mixing into the filling.
Bake from frozen by adding 5-10 minutes to the bake time.
Leftovers keep for 3-4 days refrigerated.