Crab Stuffed Mushrooms
These crab-stuffed mushrooms are a delicious appetizer stuffed with meaty crab, cheesy goodness, and plenty of fresh herbs. Perfect for any dinner party, especially during the holidays!
Servings: 10 servings
Ingredients
- 20 baby bell or cremini mushrooms
- 8 ounces lump crab meat
- 4 ounces cream cheese softened at room temperature
- 2 tablespoons finely diced shallot
- ¼ cup freshly grated parmesan cheese
- ¼ cup finely chopped fresh parsley plus more for garnish
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prep mushrooms. Preheat oven to 400°F (200°F). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms. Discard the stems or save and freeze them to add to a future soup recipe!
- Make the filling. In a large mixing bowl, add the crab meat, cream cheese, shallot, parmesan (reserve 1 tablespoon), and parsley. Stir until well combined.
- Stuff the mushrooms. Fill the mushroom caps with the crab filling, and evenly sprinkle the tops with the reserved parmesan.
- Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
Notes
- Mushrooms naturally get a little wet and soggy when cooking. If you'd like to avoid extra liquid as much as possible you can place the mushrooms on a wire rack on top of the baking sheet. That way any of the mushroom juices will drain away from the mushrooms.
Nutrition
Calories: 79kcal | Carbohydrates: 3g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 385mg | Potassium: 258mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 0.4mg