Description

These creamy garlic crab-stuffed mushrooms make a decadent appetizer perfect for parties or a special meal. Large button mushroom caps are filled with a luscious blend of cream cheese, lump crab meat, garlic, fresh parsley, and lemon juice, then topped with Parmesan and mozzarella cheeses and baked to golden perfection. The result is a rich, flavorful dish with a delightful contrast of tender mushrooms and a savory, cheesy crab filling.

Ingredients

Scale

Mushrooms

20 large button mushrooms, stems removed and caps cleaned

Filling

8 oz cream cheese, softened
4 oz lump crab meat, drained and flaked
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
2 tablespoons freshly chopped parsley, plus more for garnish
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper

Topping

½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
Prepare the mushrooms: Clean the mushrooms and carefully remove the stems. Use a small spoon or melon baller to hollow out the mushroom caps to create space for the filling. Set the mushroom caps aside and finely chop the stems for the filling if desired.
Make the crab filling: In a large mixing bowl, combine the softened cream cheese, lump crab meat, melted butter, minced garlic, freshly chopped parsley, lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are well blended and creamy.
Stuff the mushrooms: Using a spoon, pack the crab mixture tightly into each mushroom cap, ensuring they are filled generously but not overflowing.
Top with cheese: Sprinkle grated Parmesan cheese and shredded mozzarella cheese evenly over the stuffed mushrooms for a deliciously cheesy crust.
Bake the stuffed mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 to 25 minutes, or until the mushrooms are tender and the cheese on top is melted, bubbly, and slightly golden.
Garnish and serve: Remove the baked mushrooms from the oven and garnish with additional chopped parsley. Serve warm and enjoy this savory, creamy appetizer.

Notes

Make sure to use fresh lump crab meat for the best flavor and texture.
You can substitute button mushrooms with cremini mushrooms if preferred.
For a spicier kick, add a pinch of red pepper flakes to the filling.
The recipe can be prepared ahead by stuffing the mushrooms and storing them in the refrigerator until baking time.
This appetizer pairs wonderfully with a crisp white wine or sparkling water with lemon.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American