Crab stuffed mushrooms are a delectable treat that will impress your guests and tantalize your taste buds. These flavorful bites combine fresh crab meat, cream cheese, and aromatic herbs, all nestled in tender mushroom caps. Perfect as an appetizer or a party dish, they are simple to prepare and absolutely irresistible. Let’s dive into this delightful recipe that will surely become a favorite at your gatherings!
Ingredients
- 12 large mushrooms
- 8 oz fresh crab meat
- 4 oz cream cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Servings and Cooking Time
This recipe makes 12 stuffed mushrooms. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 mushroom) contains approximately 120 calories, 10g fat, 6g carbohydrates, 2g fiber, and 5g protein. This information is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Chop the mushroom stems finely and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped stems until soft.
- Add the crab meat, cream cheese, breadcrumbs, and Parmesan to the skillet.
- Stir in parsley, lemon juice, garlic powder, salt, and pepper.
- Mix until well combined and heated through.
- Fill each mushroom cap with the crab mixture.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 20 minutes or until the tops are golden brown.
Alternative Ingredients
If you don’t have crab meat, you can substitute it with cooked shrimp or even a vegetarian option like spinach and artichoke dip for a different flavor profile.
Serving and Pairings
These crab stuffed mushrooms pair beautifully with a crisp white wine, a fresh salad, or alongside a platter of assorted cheeses and crackers for a delightful appetizer spread.
Storage and Reheating
Store leftover crab stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. They can also be frozen for up to 2 months, but it’s best to bake them fresh for the best texture.
Cooking Mistakes
- Choosing small mushrooms; larger caps hold more filling.
- Overcooking the filling, which can lead to dryness.
- Not seasoning properly; taste the mixture before stuffing.
- Skipping the pre-baking of mushrooms, which can make them soggy.
- Using imitation crab instead of fresh crab for less flavor.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Experiment with herbs like dill or thyme for different tastes.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- Try topping with a sprinkle of extra Parmesan before baking.
FAQs
Can I make crab stuffed mushrooms ahead of time?
Yes, you can prepare the filling in advance and stuff the mushrooms a few hours before baking. Just keep them refrigerated until you’re ready to cook.
What type of mushrooms work best for this recipe?
Large white button mushrooms or cremini mushrooms are ideal as they are sturdy enough to hold the filling.
Can I use canned crab meat?
Yes, canned crab meat can be used, but fresh crab will provide a better flavor and texture.
Are crab stuffed mushrooms gluten-free?
Yes, if you use gluten-free breadcrumbs, this dish can be made gluten-free.
How do I know when the mushrooms are done?
The mushrooms should be golden brown on top and tender when pierced with a fork, typically after about 20 minutes of baking.
Conclusion
Crab stuffed mushrooms are a delightful dish that brings together rich flavors and satisfying textures. Perfect for entertaining or as a comforting snack, this recipe is sure to impress anyone who tastes it. Enjoy crafting these delicious bites and watch them disappear from the plate!
Crab Stuffed Mushrooms
Ingredients
- 12 large mushrooms
- 8 oz fresh crab meat
- 4 oz cream cheese softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Chop the mushroom stems finely and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped stems until soft.
- Add the crab meat, cream cheese, breadcrumbs, and Parmesan to the skillet.
- Stir in parsley, lemon juice, garlic powder, salt, and pepper.
- Mix until well combined and heated through.
- Fill each mushroom cap with the crab mixture.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 20 minutes or until the tops are golden brown.