Gourmet Crab-Stuffed Mushrooms with Herb & Panko Topping

Imagine serving a tray of gourmet appetizers that look like they came straight from a five-star restaurant. These gourmet crab-stuffed mushrooms with herb & panko topping are the perfect blend of creamy, cheesy filling and golden, crunchy topping. Whether for a holiday feast, a dinner party, or a cozy night in, this dish will impress your guests and delight your taste buds.

Why You’ll Love This Recipe

• Luxurious Flavor: The combination of fresh crabmeat, cream cheese, and herbs creates a rich, elegant filling.
• Crunchy Topping: The buttery panko topping adds the perfect texture contrast.
• Simple Yet Sophisticated: Easy to make but fancy enough for special occasions.
• Versatile: Serve as appetizers, party snacks, or even as a savory side dish.

Ingredients for Gourmet Crab-Stuffed Mushrooms

Component	Ingredient	Quantity
For the Mushrooms	Baby Bella (cremini) mushrooms	24 ounces
	Extra-virgin olive oil	2 tablespoons
	Salted butter	1 tablespoon
	Shallot, finely diced	1/4 cup
	Garlic, minced	4–5 cloves (1 tbsp)
	Fresh crabmeat (lump or claw)	8 ounces
	Whipped cream cheese	8 ounces
	Italian blend cheese (shredded)	1/2 cup
	Egg	1 large
	Fresh parsley, minced	1 1/2 tablespoons
	Fresh basil, minced	1 1/2 tablespoons
	Freshly cracked black pepper	1 teaspoon
	Fine sea salt	1/2 teaspoon
	Red pepper flakes (optional)	1/4 teaspoon

| For the Topping | Panko breadcrumbs | 1/2 cup |
| | Salted butter | 2 tablespoons |
| | Salt and pepper | Pinch |

| For Garnish | Lemon slices | As needed |
| | Minced parsley and basil | As desired |

Step-by-Step Instructions

1. Prepare the Mushrooms

1. Preheat your oven to 375°F (190°C).
2. Gently remove the stems from the mushrooms. Save the stems for another recipe or discard them.
3. Using a small spoon, carefully scoop out some of the insides of the mushroom caps to create space for the filling.
4. Arrange the mushroom caps on a lined baking sheet and brush them lightly with olive oil. This ensures the mushrooms stay tender and flavorful as they bake.

2. Make the Filling

1. Heat the butter in a skillet over medium heat.
2. Add the finely diced shallot and sauté for 2–3 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until aromatic. Remove the skillet from the heat.
4. In a large mixing bowl, combine the sautéed shallots and garlic with crabmeat, whipped cream cheese, shredded Italian cheese, egg, parsley, basil, black pepper, salt, and red pepper flakes.
5. Gently fold the mixture until all ingredients are evenly distributed. Be careful not to break up the crabmeat too much.

3. Fill the Mushrooms

1. Spoon the prepared filling into each mushroom cap, pressing it in gently to pack it tightly.
2. Arrange the stuffed mushrooms back onto the lined baking sheet.

4. Prepare the Panko Topping

1. Melt the butter in a small skillet over medium heat.
2. Add the panko breadcrumbs along with a pinch of salt and pepper.
3. Stir continuously for 2–3 minutes until the breadcrumbs turn golden brown.
4. Sprinkle a generous amount of the toasted breadcrumbs over each stuffed mushroom.

5. Bake the Mushrooms

1. 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.
2. For an extra golden top, switch the oven to broil for the last 2 minutes. Keep a close eye to prevent burning.

6. Garnish and Serve

1. Remove the mushrooms from the oven and let them cool for 5 minutes.
2. Transfer the mushrooms to a serving platter.
3. Garnish with additional parsley and basil, and serve with lemon slices for squeezing over the mushrooms.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~100 kcal
Protein	5 g
Fat	8 g
Carbohydrates	3 g
Fiber	0.5 g

Tips for Perfect Crab-Stuffed Mushrooms

1. Choose Fresh Mushrooms: Look for firm, unblemished mushrooms with tight caps.
2. Don’t Overstuff: Fill the mushrooms generously but avoid overloading to prevent spillage during baking.
3. Customize the Filling: Swap the Italian cheese blend with your favorite cheese, like gouda or fontina.
4. Serve Fresh: These mushrooms taste best when served warm, straight from the oven.
5. Prep Ahead: You can assemble the mushrooms a day in advance and bake them just before serving.

Serving Suggestions

• Appetizer: Pair with a crisp white wine or sparkling water for an elegant starter.
• Side Dish: Serve alongside grilled steak, roasted chicken, or pan-seared fish for a gourmet meal.
• Party Platter: Include these mushrooms on a charcuterie board for a sophisticated touch.

Frequently Asked Questions (FAQs)

1. Can I use canned crabmeat?
Yes, but fresh crabmeat offers a sweeter, more delicate flavor. If using canned, drain it thoroughly.

2. What’s the best way to clean mushrooms?
Use a damp paper towel to gently wipe off dirt. Avoid rinsing mushrooms under running water, as they can absorb moisture and become soggy.

3. Can I make these mushrooms gluten-free?
Absolutely! Replace the panko breadcrumbs with gluten-free breadcrumbs.

4. Can I freeze crab-stuffed mushrooms?
Yes. Assemble the mushrooms without the panko topping and freeze on a tray. Transfer to a freezer-safe container. Add the panko topping just before baking.

5. How long can I store leftovers?
Store cooked mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warmed through.

6. Can I substitute the crab?
If you don’t eat crab, try substituting with cooked shrimp, chopped chicken, or even a vegetarian option like spinach and feta

Conclusion

These gourmet crab-stuffed mushrooms with herb & panko topping are a show-stopping dish that’s easy to make and incredibly rewarding to serve. The creamy crab filling, herbaceous notes, and crispy breadcrumb topping create the ultimate flavor and texture combination.

Ready to wow your guests or treat yourself? Gather your ingredients, follow these simple steps, and enjoy a truly luxurious dish today!

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