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Savory Stuffed Mushrooms with Crab and Cheese

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These savory stuffed mushrooms combine fresh crab meat with a creamy blend of cheeses and herbs, roasted to perfection for a quick and crowd-pleasing appetizer.

Ingredients

Scale
  • 20–24 large white mushrooms, stems removed and cleaned
  • 8 oz fresh lump crab meat, picked over for shells
  • 4 oz cream cheese, softened
  • ½ cup sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest, finely grated
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Optional: pinch of cayenne pepper or smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Gently wipe the mushrooms with a damp paper towel to clean. Remove stems carefully by twisting and pulling. Chop the stems finely and set aside.
  3. Brush the mushroom caps lightly with olive oil, season with salt and pepper, and place them gill-side up on the baking sheet. Roast for about 10 minutes until they start to soften but aren’t soggy. Remove from oven and set aside to cool slightly.
  4. Heat 1 tbsp olive oil in a sauté pan over medium heat. Add chopped mushroom stems, garlic, and shallots. Cook for 3-4 minutes until softened and fragrant, stirring frequently. Remove from heat and let cool.
  5. In a medium bowl, combine softened cream cheese, shredded cheddar, grated Parmesan, sautéed mushroom mixture, fresh crab meat, chopped parsley, and lemon zest. Season with salt, pepper, and optional cayenne or smoked paprika. Fold gently to combine.
  6. Using a spoon or small cookie scoop, fill each mushroom cap generously with the crab and cheese mixture. Pack lightly but do not overfill.
  7. Place the stuffed mushrooms back on the baking sheet. Bake at 375°F (190°C) for 15-18 minutes, or until the tops are golden and bubbly.
  8. Let the mushrooms cool for 5 minutes on a wire rack before serving.

Notes

Roast mushroom caps first to prevent sogginess. Use fresh or thawed lump crab meat for best texture. Fold filling gently to keep crab intact. Watch baking time to avoid drying out mushrooms or browning cheese too much. Lemon zest is essential for flavor lift. Can substitute dairy-free cheeses and crab alternatives for dietary needs.

Nutrition

Keywords: stuffed mushrooms, crab, cheese, appetizer, easy recipe, party food, holiday appetizer, savory snack

Find it online: https://tastypierecipes.com/savory-stuffed-mushrooms-with-crab-and-cheese-easy-recipe-for-perfect-appetizers/