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Crab-Stuffed Mushrooms with Parmesan

Elina James
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Stuffed Mushrooms:
  • 18–20 medium white or cremini mushrooms, stems removed and cleaned
  • 1 cup lump crab meat, picked over for shells
  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese, plus extra for topping
  • 2 tablespoons breadcrumbs (plain or panko)
  • 2 cloves garlic, minced
  • 2 tablespoons green onions, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning (optional but recommended)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for brushing mushroom caps)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the Oven : Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  • Prepare the Mushrooms ; Gently clean the mushroom caps with a damp paper towel. Remove the stems and hollow out slightly if needed. Brush the caps lightly with olive oil and set them aside, cap side down.
  • Make the Crab Filling : In a mixing bowl, combine cream cheese, mayonnaise, Parmesan, breadcrumbs, garlic, green onions, lemon juice, Worcestershire sauce, and Old Bay seasoning. Stir until smooth and creamy. Gently fold in the crab meat so it stays in chunks. Taste and adjust with salt and pepper as needed.
  • Stuff the Mushrooms : Spoon the crab mixture into each mushroom cap, slightly mounding the filling. Sprinkle a little extra Parmesan cheese on top of each stuffed mushroom.
  • Bake the Mushrooms : Place the mushrooms on the prepared baking sheet. Bake for 18–20 minutes, or until the tops are golden and the filling is bubbly.
  • Garnish and Serve : Let cool slightly, then garnish with fresh parsley before serving. Serve warm for the best flavor and texture.