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Delicious appetizer featuring medium portobello mushrooms filled with a creamy mixture of lump or claw crab meat, cream cheese, Parmesan, and seasonings, topped with a crispy golden panko crust and baked to perfection.

Ingredients

Scale
  • 16 oz medium portobello mushrooms
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • Diced mushroom stems (from reserved stems)
  • 2 garlic cloves (pressed or minced)
  • 4 oz lump or claw crab meat (sifted to remove any shells)
  • 4 oz full-fat cream cheese, softened to room temperature
  • 1 egg
  • 1/4 cup bread crumbs (panko preferred)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced fresh chives
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh grated Parmesan cheese (for topping)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Rinse whole mushrooms quickly under cold running water using a strainer; pat dry immediately.
  3. Twist off mushroom stems and reserve for filling.
  4. Dice reserved mushroom stems and finely chop the onion.
  5. Heat 1 tbsp olive oil in a sauté pan over medium-high heat.
  6. Cook diced stems and chopped onion until softened and beginning to brown.
  7. Add pressed or minced garlic and sauté just until fragrant.
  8. Transfer cooked vegetables to a mixing bowl.
  9. Sift crab meat by hand to remove any shell pieces and add to the bowl.
  10. Add softened cream cheese, egg, bread crumbs, 1/2 cup grated Parmesan, minced parsley, minced chives, salt, and black pepper; stir until smooth and combined.
  11. Arrange mushroom caps cup-side up in the prepared baking dish.
  12. Fill each cap generously with the crab mixture, pressing lightly to form a dome without spilling over.
  13. Sprinkle 1/4 cup fresh grated Parmesan evenly over each stuffed mushroom.
  14. Bake at 375°F for about 20 minutes (25 minutes for larger mushrooms) until tops are golden and filling is heated through.
  15. Optionally finish under the broiler 1–2 minutes to brown the tops, watching closely to avoid burning.

Notes

Do not soak mushrooms to avoid sogginess; rinse quickly and dry immediately., Leave about an inch between mushrooms in the baking dish to prevent water accumulation; use two pans if needed., Taste filling before baking and adjust salt or add spices like Old Bay or lemon zest if desired., Medium cremini mushrooms can be used alternatively for sturdier caps., Imitation crab can be used but should be chopped finely and patted dry., Full-fat cream cheese is recommended to avoid watery filling., For a spicy variant, add cayenne, crushed red pepper, or hot sauce to the filling., Gluten-free bread crumbs can be substituted to make the recipe gluten-free., Make filling and stuff mushrooms up to 24 hours in advance and refrigerate., Unbaked stuffed mushrooms may be frozen for up to 2 months; bake from frozen adding 5–8 minutes to baking time., Leftovers can be reheated in oven or air fryer to preserve crispiness.

Nutrition

Find it online: https://mamapantry.com/crab-stuffed-mushrooms-recipe/