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Garlic-Crab Stuffed Mushrooms

Cozy, buttery bites filled with lump crab and rich flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 mushrooms
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 120
Ingredients Method Notes

Ingredients
  

Mushroom Filling
  • 12 large large white mushrooms, stems removed
  • 1 cup lump crab meat Use lump crab for texture.
  • 4 oz cream cheese, softened
  • 2 tbsp butter Unsalted butter helps control salt.
  • 2 tbsp finely minced garlic Fresh garlic equals bigger flavor.
  • 1/4 cup grated Parmesan cheese Add extra for topping.
  • 1/4 cup panko breadcrumbs Panko keeps filling light.
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley Can substitute for chives.
  • 1/2 tsp Old Bay seasoning Optional but highly recommended.
  • Salt and pepper to taste
  • Melted butter for drizzling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a baking dish and let it warm while you prep.
  2. Mix crab, softened cream cheese, minced garlic, butter, lemon juice, parsley, Old Bay, salt, and pepper in a bowl; fold gently so the crab stays chunky.
  3. Fold in Parmesan and panko until the filling holds together but stays loose.
  4. Arrange mushroom caps stem-side up in the greased dish and press each cap slightly to make room for filling.
  5. Stuff each mushroom generously with the crab mix and drizzle melted butter over them, then sprinkle extra Parmesan on top.
  6. Add a splash of white wine to the bottom of the dish if desired.
Cooking
  1. Bake about 20 minutes until mushrooms are tender and tops turn golden brown and lightly crisp.
  2. Serve warm and enjoy!

Notes

Use pre-minced garlic to save time. Avoid overstuffing mushrooms to keep the filling intact. Consider variations like swapping parsley for chives or adding smoked paprika.