Crab and Cream Cheese Stuffed Mushrooms
These stuffed mushrooms blend the rich creaminess of cream cheese with the sweetness of crab meat, offering a savory and tangy bite perfect for any occasion.
Ingredients
Mushroom Caps
- 16 large large mushrooms, stems removed
Filling
- 8 oz cream cheese, softened Use full-fat for best results.
- 1 cup crab meat, drained and flaked Fresh crab meat is preferred.
- 1/4 cup grated Parmesan cheese Can substitute with mozzarella or cheddar.
- 1/4 cup green onion, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Clean the mushrooms gently with a damp cloth, remove the stems and set them aside. Arrange the mushroom caps upside down on a baking sheet lined with parchment paper.
Filling
- In a mixing bowl, combine the cream cheese, crab meat, Parmesan cheese, green onion, Worcestershire sauce, garlic powder, lemon juice, salt, pepper, and paprika. Mix everything well until it’s creamy and smooth.
Stuffing and Baking
- Using a spoon, fill each mushroom cap generously with the crab and cream cheese mixture.
- Place the stuffed mushrooms in the oven and bake for about 20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnishing and Serving
- Once done, take them out of the oven and let them cool slightly. Garnish with freshly chopped parsley before serving.
Notes
These stuffed mushrooms pair beautifully with a light salad, garlic bread, pasta, or vegetable platters. Store leftovers in an airtight container in the refrigerator for up to 3 days.