These Crab Stuffed Mushrooms are so good you won’t want to save them only for special occasions.
Stuffed mushrooms are a much-loved appetizer at parties and get-togethers. There are so many ways to prepare them, and unique fillings set them apart from your run-of-the-mill breadcrumb and herb mixtures. This recipe for crab stuffed mushrooms is rich, creamy, decadent, and downright delicious.
Requiring only fifteen minutes of prep time and twenty minutes in the oven, you can present your guests with a tasty party favorite that will likely disappear as quickly as you made them. Make sure to eat a few or set some aside before putting out the platter. They will go fast; you don’t want to miss out on all that cheesy and crabby goodness.
Crab-stuffed mushrooms don’t need a special occasion to appear on your table. You can use large portobello mushrooms and make them into your main course entrée – I’ve done that on many occasions – and add a tossed salad on the side. You are good to go with a delicious meal.
Are Crab Stuffed Mushrooms Healthy?
Mushrooms and crab meat are low-calorie foods that provide plenty of protein and nutrients. Since the only cheese used in this recipe is Parmesan, you get the benefits of this protein-rich hard cheese that is also naturally low in lactose.
Crab stuffed mushrooms are relatively low in calories, fat, sodium, sugar, and cholesterol compared to many other appetizers at parties, and especially ones that may be fried.
How To Keep Stuffed Mushrooms From Getting Soggy
Because mushrooms are mostly water, they can release a lot of water when cooked. To prevent your stuffed mushrooms from getting soggy during cooking, brush the mushrooms with olive oil to create a barrier that also helps them brown faster. You can also use an olive oil cooking spray instead of brushing on the oil.
Placing a cookie cooling rack or broiler rack on the baking sheet under the mushrooms can also help the moisture escape from the mushrooms rather than having them sit in it during cooking. Finally, don’t crowd the mushrooms in the pan – give them breathing room.
FAQs & Tips
You can prepare the filling a day before stuffing and cooking the mushrooms. Refrigerate it in an airtight container. You can also freeze uncooked stuffed mushrooms by spreading them out in a single layer on a pan in your freezer until frozen and then transferring them to a freezer-safe container or bag. They can stay frozen for up to 3 months. Do not defrost them before baking—bake them frozen, adding a few extra minutes of cooking time. Leftover cooked stuffed mushrooms stay fresh for up to 3 days when refrigerated in airtight containers. Reheat them in the microwave or oven.
You can easily substitute your favorite gluten-free breadcrumbs for the panko breadcrumbs in the recipe.
There’s a saying that fresh is always best, but that is not necessarily the case when stuffing mushrooms with crab meat. Because you mix the crab meat with many other ingredients, you probably won’t notice much difference between fresh and canned. I have always used canned crab meat to stuff mushrooms, which tastes great. As a side note, imitation crab meat also works well in this recipe.
Baby bella mushrooms, also called creminis, have a deeper flavor than white mushrooms and are an excellent choice for stuffing. You can also use large portobello mushrooms, but you will likely need to double or triple the stuffing recipe if you make a significant amount.
Serving Suggestions
Crab stuffed mushrooms deserve the top location on any buffet table. When preparing them for a party, I like to surround them with other popular appetizers, such as Spicy Deviled Eggs, Red Pepper Hummus and raw veggies, Grape Jelly Meatballs, and Salt And Pepper Chicken Wings. With a spread like that, your mushrooms might even last more than a few minutes!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
- 24 medium white mushrooms
- 1/4 cup olive oil
- 12 ounces crab meat flaked
- 1/4 cup finely chopped onion
- 1 teaspoon dry mustard
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large egg beaten
- 3 tablespoons mayonnaise
Instructions
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Preheat the oven to 375°F. Clean mushrooms by gently rinsing them and wiping with a paper towel until dry. Remove the stems, then roughly chop them and add to a small bowl. Set aside caps.
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Brush mushroom caps with olive oil and arrange them on a baking sheet.
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In a bowl, combine flaked crab meat, chopped mushroom stems, onion, dry mustard, Parmesan cheese, panko breadcrumbs, parsley, red pepper, black pepper, garlic powder, beaten egg, and mayonnaise. Mix well.
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Spoon the filling into each mushroom cap, pressing gently to pack.
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Bake in the preheated oven for 20 minutes or until the mushrooms are tender and the tops are golden brown.
Nutrition Info:
Calories: 79kcal (4%) Carbohydrates: 3g (1%) Protein: 5g (10%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.004g Cholesterol: 17mg (6%) Sodium: 225mg (10%) Potassium: 112mg (3%) Fiber: 0.4g (2%) Sugar: 1g (1%) Vitamin A: 60IU (1%) Vitamin C: 2mg (2%) Calcium: 50mg (5%) Iron: 0.4mg (2%)
Recipes written and produced on Food Faith Fitness are for informational
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