Crab Stuffed Mushrooms
Creamy, juicy, and bursting with savory crab flavor, these Crab Stuffed Mushrooms make a perfect appetizer or party snack that feels fancy but is incredibly simple to prepare.
Servings: 4 servings
Equipment
- Baking Sheet
- Pan
- Mixing Bowl
Ingredients
Mushrooms
- 8 ounces white button mushrooms cleaned with a damp paper towel, stems removed and gills finely chopped
Sautéing Ingredients
- 1 tablespoon oil for sautéing (vegetable or olive oil)
- 1 tablespoon finely diced onion small dice
- 2 cloves garlic minced
Herbs
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
Filling Ingredients
- 2 ounces cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/4 cup shredded mozzarella cheese
- 3 ounces Louis Kemp Crab Delights or imitation crab meat flaked or chopped
Seasoning
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
Topping
- 1/4 cup shredded parmesan cheese for topping
- 1 tablespoon fresh parsley chopped, for garnish (optional)
Instructions
- Preheat the oven to 350°F and grease a baking sheet. Set aside.
- Using a damp paper towel, gently clean the mushrooms. Remove the stems and gills and finely chop them. Place the mushroom caps on the prepared baking sheet with the cavities facing up.
- Heat oil in a pan over medium heat. Add diced onion, minced garlic, and chopped mushroom stems/gills. Sauté for 2 minutes, stirring often, until the onion is translucent and the mixture is fragrant. Remove from heat and let cool slightly.
- In a bowl, combine the sautéed vegetables with oregano, basil, thyme, cream cheese, sour cream, mozzarella cheese, and crab meat. Season with salt and pepper and mix until smooth and evenly combined. Taste and adjust seasoning.
- Spoon the crab mixture into the mushroom caps, pressing gently to fill each cap generously but without overflowing. Place the filled mushrooms on the prepared baking sheet.
- Sprinkle each mushroom with parmesan cheese to create a golden, crispy crust as it bakes.
- Bake for 30 minutes, or until the tops are golden and bubbly and the mushroom caps are tender when pierced with a fork. If you prefer extra browning, place under the broiler for 1–2 minutes, watching closely.
- Remove from oven and serve warm. Garnish with chopped parsley if desired and let cool for a minute before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, cool fully and transfer to a freezer bag for up to 1 month. Reheat in a 350°F oven for 8–10 minutes until warmed through.