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Quick and Creamy Crab Stuffed Mushrooms

Indulge in warm, savory mushrooms filled with a rich crab and cream cheese mixture, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 120
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 24 pieces large button mushrooms, cleaned and stems removed
Filling
  • 1 cup fresh lump crab meat (ensure it’s halal-certified)
  • 8 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional) Optional for added flavor
Topping
  • 1/2 cup breadcrumbs (preferably panko for added crunch)
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushroom caps with a damp cloth and remove the stems, setting them aside.
Filling
  1. In a bowl, mix together the softened cream cheese, lump crab meat, grated Parmesan cheese, chopped green onions, minced garlic, lemon juice, salt, black pepper, and paprika (if using) until well combined.
Stuffing and Baking
  1. Generously fill each mushroom cap with the creamy crab mixture, packing it in well.
  2. Sprinkle the top of each stuffed mushroom with breadcrumbs.
  3. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for about 20 minutes, or until the tops are golden brown.
  4. Garnish with fresh parsley and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place on a baking sheet until frozen and transfer to a freezer-safe bag, storing for up to 2 months. Bake from frozen at 375°F for about 25-30 minutes until heated through.