Creamy Garlic Crab-Stuffed Mushrooms
Luxurious and easy appetizer featuring succulent crab meat and creamy goodness nestled inside tender mushrooms.
Servings: 4 servings
Equipment
- Skillet
- Baking Sheet
- Mixing Bowl
Ingredients
Mushrooms
- 12 large Portobello mushrooms Stems removed and wiped clean
Filling
- 1 cup Cooked crab meat Checked for shells and shredded
- 1/2 cup Cream cheese Softened
- 1/4 cup Sour cream
- 2 cloves Garlic Minced
- 1/4 cup Chopped green onions
- 1/2 teaspoon Paprika
- to taste Salt and pepper
- 1/4 cup Grated Parmesan cheese
- 2 tablespoons Vegetable oil or butter
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Clean the mushrooms with a damp paper towel and remove the stems. Set aside.
- In a skillet over medium heat, add the vegetable oil or butter. Sauté the minced garlic and green onions for about 2 minutes until fragrant and softened.
- In a medium bowl, combine the cooked crab meat, softened cream cheese, sour cream, sautéed garlic and green onions, paprika, salt, and pepper. Mix until smooth and well combined.
- Fill each mushroom cap generously with the creamy crab mixture, mounding it slightly.
- Sprinkle the grated Parmesan cheese over the filled mushroom caps.
- Arrange the mushrooms on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
- Remove from the oven, let cool slightly, and serve warm.
Notes
Use fresh crab meat for the best flavor. You can also substitute ricotta or mascarpone for cream cheese if needed.