Stuffed Mushrooms with Crabmeat
Delicious stuffed mushrooms filled with a savory crabmeat mixture, perfect as an appetizer or party snack. These mushrooms are baked until golden and bubbly, combining the rich flavor of crab with creamy cheese and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 stuffed mushrooms
Ingredients
12 large white 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 yellow onion
2 cloves garlic, minced
1/4 cup cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Instructions
Preheat the oven to 375°F (190°C).
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems carefully and chop the stems finely. Set the mushroom caps aside on a baking sheet lined with parchment paper.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped mushroom stems, diced onion, and diced red bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
In a medium bowl, combine the sautéed vegetables, lump crabmeat, cream cheese, Parmesan cheese, mayonnaise, chopped parsley, lemon juice, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
Brush the mushroom caps lightly with the remaining 1 tablespoon of olive oil.
Spoon the crabmeat mixture evenly into each mushroom cap, mounding slightly.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes before serving.