Crab Stuffed Mushrooms
These easy crab stuffed mushrooms are simply the best! Always impressive, this savory appetizer is made with breadcrumbs, crab and cheese.
Prep: 20 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 15 stuffed mushrooms
Ingredients
- 16 ounces whole baby bella mushrooms look for ones on the larger side, which are easier to stuff
- 3 tablespoons plain Greek yogurt sour cream, or mayo
- 1 large egg yolk
- 2 cloves garlic minced
- ½ teaspoon OLD BAY
- ¼ teaspoon kosher salt plus additional to taste
- 2 tablespoons Italian seasoned breadcrumbs
- 2 green onions finely chopped
- ⅓ cup shredded cheddar cheese
- ¼ cup finely grated Parmesan cheese
- 8 ounces jumbo lump crab meat I purchase this prepacked from the seafood department; you can also swap canned
- Freshly ground black pepper
- Chopped fresh parsley
Instructions
- Place a rack in the center of the oven. Preheat the oven to 350°F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
- In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY and salt.
- Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
- Add the crab meat.
- With a fork or spatula, stir gently to incorporate it evenly.
- With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
- Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
- Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
Notes
- TO STORE: Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: I don't recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
- TO MAKE AHEAD: Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.
Nutrition
Serving: 1(of 15)Calories: 49kcalCarbohydrates: 3gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgPotassium: 186mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 2mgCalcium: 59mgIron: 1mg
