Elevate your appetizer game with these Gourmet Crab-Stuffed Mushrooms, a perfect blend of creamy cheese, fresh crabmeat, and aromatic herbs, all nestled in tender baby Bella mushrooms. With a light, golden panko topping that adds just the right amount of crunch, these stuffed mushrooms are ideal for special gatherings, holiday feasts, or anytime you want a little indulgence. Easy to make yet impressive in presentation and flavor, this dish will be the star of any table.
Ingredients
For the Crab-Stuffed Mushrooms:
- 24 ounces baby Bella (cremini) mushrooms
- 2 tablespoons extra-virgin olive oil, for brushing
- 1 tablespoon salted butter
- 1/4 cup shallot, finely diced
- 4–5 cloves garlic, minced (about 1 tablespoon)
- 8 ounces fresh crabmeat (lump or claw)
- 8 ounces whipped cream cheese
- 1/2 cup Italian blend cheese (a mix of mozzarella, provolone, and Parmesan)
- 1 large egg
- 1 1/2 tablespoons fresh parsley, minced
- 1 1/2 tablespoons fresh basil, minced
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes, adjust to taste
For the Panko Breadcrumb Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons salted butter
- Pinch of salt and pepper
Extras/Garnish:
- Fresh lemon slices for serving
- Additional minced parsley and basil for garnish
Instructions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Carefully remove the stems from the mushrooms and set them aside for another use or discard. Using a small spoon, gently scoop out some of the mushroom insides to create room for the filling. Arrange the mushroom caps on a lined baking sheet, and brush them lightly with olive oil to help keep them tender and flavorful as they bake.
- Make the Filling: In a skillet over medium heat, melt the tablespoon of butter. Add the shallots and sauté for 2-3 minutes until softened. Toss in the shallots and sauté for 2–3 minutes until they soften. Stir in the minced garlic and cook for an additional minute, stirring continuously, until aromatic. Remove from heat.
- Combine the Filling Ingredients: In a large mixing bowl, combine the sautéed shallots and garlic with the crabmeat, whipped cream cheese, Italian cheese blend, egg, parsley, basil, black pepper, sea salt, and red pepper flakes. Mix gently to avoid breaking up the crabmeat too much, but ensure all ingredients are evenly distributed.
- Fill the Mushrooms: Spoon the crab filling generously into each mushroom cap, pressing slightly to pack it in. Arrange the filled mushrooms back onto the baking sheet.
- Prepare the Panko Topping: In a small skillet, melt the 2 tablespoons of butter over medium heat. Add the panko breadcrumbs, a pinch of salt, and a dash of pepper, stirring until the breadcrumbs are golden brown and toasted, about 3 minutes. Sprinkle a bit of this crispy panko mixture over the top of each stuffed mushroom for an added layer of texture.
- Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the filling is bubbly and the mushrooms are tender. For an extra golden top, switch to broil for the last 2 minutes, watching closely to prevent burning.
- Serve and Garnish: Remove the mushrooms from the oven and let them cool for a few minutes. Place the mushrooms on a serving platter, sprinkle with additional minced parsley and basil, and accompany with lemon slices on the side. A gentle squeeze of lemon juice over each mushroom will elevate the flavors wonderfully.
Conclusion
These Gourmet Crab-Stuffed Mushrooms with Herb & Panko Topping are an elegant and flavorful appetizer that’s sure to impress. With a creamy and savory crab filling complemented by fresh herbs and a crispy breadcrumb topping, they offer a delightful mix of textures and tastes. Serve these with a hint of lemon, and watch them disappear from the plate! Perfect for holidays, dinner parties, or as a decadent snack, these mushrooms bring a gourmet touch to any occasion.