Stuffed Mushrooms with Crabmeat
Delicious stuffed mushrooms filled with a savory crabmeat mixture, perfect as an appetizer or party snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 stuffed mushrooms
Ingredients
12 large white button mushrooms, stems removed and finely chopped
8 ounces lump crabmeat, picked over for shells
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tablespoons finely chopped green onions
2 cloves garlic, minced
1/4 cup cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and finely chop them. Set mushroom caps aside on a baking sheet.
Heat the olive oil and butter in a skillet over medium heat. Add the chopped mushroom stems, diced red bell pepper, celery, green onions, and minced garlic. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Remove from heat and let cool slightly.
In a medium bowl, combine the cooked vegetable mixture, lump crabmeat, cream cheese, Parmesan cheese, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
Spoon the crabmeat mixture evenly into each mushroom cap, pressing gently to fill.
Place the stuffed mushrooms on the baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
Remove from oven and let cool for 5 minutes before serving.