Description
Crab-stuffed mushrooms are a sophisticated yet easy-to-make appetizer, featuring tender mushroom caps filled with a creamy crab mixture seasoned with herbs and Parmesan. They’re ideal for dinner parties, holidays, or anytime you want a flavorful seafood bite that wows every guest.
Ingredients
7 oz (200 g) canned crabmeat, rinsed
5 green onions, thinly sliced
¼ tsp (0.5 g) dried thyme
¼ tsp (0.5 g) dried oregano
¼ tsp (0.5 g) ground savory
Ground black pepper, to taste
¼ cup (25 g) grated Parmesan cheese
⅓ cup (80 ml) mayonnaise
1 lb (450 g) fresh mushrooms (about 2 inches across)
3 tbsp (18 g) grated Parmesan cheese (for topping)
¼ tsp (0.5 g) paprika
Instructions
Preheat Oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
Prepare Mushrooms: Clean mushrooms with a damp towel. Remove stems, chop finely, and set caps aside.
Make Filling: In a bowl, mix crabmeat, green onions, chopped mushroom stems, thyme, oregano, savory, black pepper, ¼ cup Parmesan, and mayonnaise until well combined.
Stuff Mushrooms: Spoon crab mixture into each mushroom cap, mounding slightly.
Top and Bake: Arrange stuffed mushrooms on the baking sheet. Sprinkle with remaining Parmesan and paprika. Bake for 15 minutes or until tops are golden and bubbly.
Serve: Let cool for 2 minutes, then serve warm.
Notes
Use mushrooms around 2 inches wide for easy-to-eat portions.
Fresh or lump crabmeat adds extra flavor if available.
Try parsley or dill instead of thyme/oregano for variety.
Swap Parmesan for Gruyère or cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American