Description
Elevate your appetizer game with these gourmet crab-stuffed mushrooms. Tender baby Bella mushrooms are filled with a rich crab and cheese mixture, topped with golden, buttery panko crumbs. Perfect for dinner parties or as a luxurious snack, this recipe is both impressive and easy to make!
Ingredients
For the Garlic Toast:
- 24 ounces baby Bella mushrooms
- 2 tablespoons extra-virgin olive oil
- 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 (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 (optional)
For the 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).
- Remove the stems from the mushrooms and gently scoop out the insides with a small spoon to create space for the filling.
- Place the mushroom caps on a lined baking sheet and brush them lightly with olive oil.
-
Sauté the Aromatics:
- Melt the butter in a skillet over medium heat.
- Add the diced shallot and cook for 2–3 minutes until softened. Stir in the minced garlic and sauté for another minute until fragrant. Remove from heat.
-
Make the Filling:
- In a mixing bowl, combine the sautéed shallot and garlic, crabmeat, whipped cream cheese, shredded Italian cheese, egg, parsley, basil, black pepper, sea salt, and red pepper flakes.
- Mix gently to incorporate the ingredients without breaking up the crabmeat too much.
-
Fill the Mushrooms:
- Spoon the filling into each mushroom cap, pressing slightly to pack it in. Arrange the stuffed mushrooms back onto the lined baking sheet.
-
Prepare the Topping:
- Melt the butter in a small skillet over medium heat.
- Add the panko breadcrumbs and a pinch of salt and pepper. Stir continuously until the breadcrumbs are golden brown, about 2–3 minutes.
- Sprinkle the toasted breadcrumbs over the stuffed mushrooms.
-
Bake the Mushrooms:
- Bake the mushrooms in the preheated oven for 18–20 minutes, or until the filling is bubbly and the mushrooms are tender.
- For a golden top, broil the mushrooms for an additional 1–2 minutes, watching closely to avoid burning.
-
Garnish and Serve:
- Remove the mushrooms from the oven and allow them to cool slightly.
- Transfer to a serving platter, garnish with additional parsley and basil, and serve with lemon slices for squeezing over the top.
Notes
- Make Ahead: Prepare the mushrooms and filling in advance. Store them separately in the refrigerator and assemble just before baking.
- Customize the Filling: Add chopped spinach, diced bell peppers, or different cheeses to switch up the flavors.
- Freezing Option: Stuffed mushrooms can be frozen before baking. Bake directly from frozen, adding 5–10 minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American