Description
Elegant and comforting, these Crab Stuffed Mushrooms feature tender mushroom caps filled with lump crab, creamy cheese, and a crunchy panko topping.
Ingredients
Scale
- 12 large mushrooms
- 1 cup crab meat (lump or claw), picked free of shells
- 1/2 cup cream cheese, softened
- 1/4 cup parmesan cheese, grated
- 2 tablespoons fresh herbs (parsley, thyme, or dill), chopped
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- In a bowl, combine cream cheese, crab meat, parmesan cheese, herbs, salt, and pepper.
- Spoon the mixture into each mushroom cap, distributing evenly.
- In another bowl, mix panko breadcrumbs with olive oil until the crumbs are moistened.
- Top each stuffed mushroom with the panko mixture, pressing gently.
- Place the mushrooms on a baking sheet and bake for 20–25 minutes or until golden brown.
- Serve warm.
Notes
These mushrooms combine lean seafood protein with richer ingredients. Avoid overmixing the filling to keep some crab texture intact.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms per serving
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 10.5g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.7g
- Protein: 8.5g
- Cholesterol: 30mg