Description
These creamy garlic crab-stuffed mushrooms are an irresistible appetizer featuring juicy mushroom caps filled with a rich blend of crab meat, cream cheese, garlic, and herbs. Perfect for dinner parties or holidays, this easy recipe tastes gourmet but comes together in under 40 minutes.
Ingredients
- 20 white or cremini mushrooms (stems removed)
- 8 oz lump crab meat (fresh, canned, or imitation)
- 8 oz cream cheese (softened)
- 2 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- 2 tablespoons green onions or chives (finely chopped)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter (for brushing)
- Optional: 2 tablespoons breadcrumbs or extra Parmesan for topping
Instructions
- Preheat oven to 375°F (190°C) and prepare a greased or parchment-lined baking dish.
- Clean mushrooms with a damp cloth and remove stems.
- In a bowl, combine cream cheese, crab meat, garlic, Parmesan, green onions, lemon juice, Worcestershire sauce, salt, and pepper. Mix until smooth.
- Fill each mushroom cap generously with the mixture.
- Place mushrooms in the baking dish and brush tops with olive oil or butter.
- Optional: Sprinkle breadcrumbs or extra Parmesan on top for a crispy finish.
- Bake for 18–22 minutes until tops are golden and mushrooms are tender.
- Let cool slightly and serve warm.a
Notes
- Use baby portobellos for heartier bites.
- Add cayenne or hot sauce for heat.
- Assemble ahead and bake just before serving.
- To avoid soggy mushrooms, do not rinse under water—wipe clean only.
