Crab Stuffed Mushrooms
Crab Stuffed Mushrooms are a super easy appetizer that is absolutely irresistible. With my tips and tricks, this recipe is a snap and you will make it again and again.
Servings: 24 mushrooms
Calories: 71kcal
Ingredients
- 24 white mushrooms about 1 pound (see note about what to buy and how to prepare)
- 2 tablespoons olive oil
- salt and pepper for tossing with mushrooms
- 8 ounces crab meat picked through for shells
- 8 ounces cream cheese softened
- 1/2 cup parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 green onions diced
- 1 clove garlic minced
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- dash of black pepper
Instructions
- Preheat your oven to 450 degrees. Line a rimmed baking sheet with aluminum foil, and set aside.
- In a large bowl toss the mushrooms (see note about preparing them) with salt, pepper, and olive oil.
- Line a large plate with a paper towel and put the mushroom tops gill side down on it. Microwave for 8 to 10 minutes or until the mushrooms are soft and tender.
- In a large bowl, beat together the cream cheese and Parmesan cheese. Beat in the crab, panko breadcrumbs, green onions, garlic, Worcestershire sauce, paprika, salt, and pepper.
- Place the prepared mushrooms on the lined baking sheet, gill side up. Spoon a little bit of the mixture into each mushroom. Bake 10 minutes.
- Serve and enjoy!
Notes
Look for mushrooms that are 2 to 3 inches across. Do not buy button mushrooms as they will be too small. Remove the stems from the mushrooms and discard. Use a wet paper towel to wipe the mushrooms clean.
Nutrition
Serving: 1mushroom cap | Calories: 71kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 156mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.2mg