Description
Crab Stuffed Mushrooms are a delicious and elegant appetizer featuring mushroom caps filled with a savory mixture of flaked crab meat, cream cheese, shredded Monterey Jack, and parmesan cheese. The filling is enriched with sautéed onions, garlic, and fresh chives, then topped with buttery panko breadcrumbs for a golden, crispy finish. Perfect for entertaining or as a special starter, this easy recipe can be prepared ahead and baked to perfection in under 40 minutes.
Ingredients
Scale
Mushroom Preparation
- 18 mushrooms, stems removed
- Cooking spray, for coating the pan
Crab Filling
- 1 tablespoon butter
- 1/2 cup finely diced onion
- 1 teaspoon minced garlic
- 8 ounces crab meat
- 4 ounces cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons sliced chives
Topping
- 2 tablespoons butter
- 1/3 cup panko breadcrumbs
- 1 tablespoon sliced chives (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly coat a sheet pan with cooking spray to prevent sticking and arrange the mushroom caps evenly on the pan.
- Sauté the Aromatics: In a pan over medium heat, melt 1 tablespoon of butter. Add the finely diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Mix the Filling: Transfer the sautéed onion and garlic mixture into a large mixing bowl. Add the crab meat, softened cream cheese, shredded Monterey Jack, parmesan cheese, and 2 tablespoons of sliced chives. Stir thoroughly to combine all ingredients into a creamy, cohesive filling.
- Stuff the Mushrooms: Spoon a generous dollop of the crab filling into each mushroom cap, ensuring they are well filled but not overflowing.
- Prepare the Topping: In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs until they are evenly coated with the butter, which will help them crisp during baking.
- Top and Bake: Sprinkle the buttered panko mixture evenly over the stuffed mushrooms. Place the sheet pan in the preheated oven and bake for 20 minutes, or until the topping is golden brown and the mushrooms are cooked through.
- Garnish and Serve: Once out of the oven, sprinkle the remaining tablespoon of sliced chives over the mushrooms for a fresh and colorful garnish. Serve warm as an elegant appetizer.
Notes
- These crab stuffed mushrooms make a sophisticated and flavorful appetizer perfect for special occasions or gatherings.
- You can prepare the filling and assemble the mushrooms ahead of time, then bake them just before serving.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling mixture.
- Monterey Jack cheese adds a mild creaminess, but you can substitute with mozzarella or another melting cheese if preferred.
- Use fresh crab meat for the best flavor, but canned or imitation crab can be used as a budget-friendly alternative.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 74
- Sugar: 1 g
- Sodium: 192 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 20 mg
