Stuffed mushrooms are the kind of appetizer that is a definite crowd-pleaser. Sure, you'll run into one or two mushroom haters here and there, but all in all, stuffed mushrooms are known for being one of the first appetizers to disappear every time I make them.
This is good and bad. Good because they are so darn easy to make. Easier than you think.
Bad because when you make them, they'll go so fast that you're pretty much guaranteed to wish you had more!
This stuffed mushroom recipe is filled with a combination of melty cream cheese and sweet lump crab meat. They are absolutely divine!
Adding crab meat to cream cheese stuffed mushrooms takes the classic appetizer up a notch, making them the perfect choice for holidays. I know you will want to make these babies again and again!
HOW TO MAKE CRAB STUFFED MUSHROOMS WITH CREAM CHEESE
Crab stuffed mushrooms are a popular and easy to make appetizer. First, lump crab meat is sauteed in butter and combined with cream cheese, parmesan cheese, parsley, pepper, onion powder, and garlic powder. The mixture is piped into mushroom caps and baked in the oven until the mushrooms are cooked and the tops are golden. See below for detailed recipe instructions.CAN CRAB STUFFED MUSHROOMS BE MADE AHEAD OF TIME?
Yes! Crab stuffed mushrooms can be made one day in advance. Prepare the mushrooms, cover, and refrigerate before baking. When ready to bake, follow the cooking instructions, adding 5 minutes to the cooking time. Check out this guide on how to keep mushrooms fresh until your ready to use them.
CAN CRAB STUFFED MUSHROOMS BE FROZEN?
Yes! Crab stuffed mushrooms can be frozen. They can be frozen before or after baking. To freeze, arrange the mushrooms in a single layer, making sure none of the mushrooms are touching. When frozen, transfer to a freezer container or freezer bag and keep in the freezer until ready to prepare. When ready to prepare, follow the cooking instructions below and bake them from frozen until heated through (if already cooked) or golden brown (if uncooked).WHAT KIND OF CRABMEAT SHOULD I USE FOR CRAB STUFFED MUSHROOMS?
When I make stuffed mushrooms, I like to use lump crab meat. Jumbo lump crab meat has hunks that are too large for piping. Backfin or claw meat would work, but I prefer a few larger bits of crab in my stuffed mushrooms.
HOW TO REHEAT CRAB STUFFED MUSHROOMS
Reheat crab and cream cheese stuffed mushrooms in the oven on a baking sheet at 375 degrees F for 10-15 minutes, or until heated through.ARE CRAB STUFFED MUSHROOMS KETO?
Yes! Crab and cream cheese stuffed mushrooms are an approved appetizer on the ketogenic diet. They are gluten-free, low carb, and keto.
MORE MARVELOUS MUSHROOMS RECIPES
If you're a mushroom lover and can't get enough stuffed mushrooms in your life, check out these popular stuffed mushroom recipes from the archives:
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Crab and Cream Cheese Stuffed Mushrooms
These are the best Crab and Cream Cheese Stuffed Mushrooms! They are elegant, yet easy to make and perfect for any occasion. Try them on Thanksgiving or Christmas!
prep time: cook time: total time: 35 MIN
INGREDIENTS
24 ounces fresh mushrooms (about 36)
2 tablespoons butter
8 ounces cooked lump crab meat
8 ounces cream cheese
1/2 cup parmesan cheese, shredded
2 teaspoons fresh parsley, minced
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
INSTRUCTIONS
1. Preheat your oven to 400 degrees F.
2. Wipe the mushrooms with a damp paper towel to clean. Remove and discard the stems. Arrange the mushrooms on a parchment-lined baking sheet.
3. In a medium skillet over medium-high heat, saute the crabmeat in the butter for 2 minutes. Add the cream cheese, half of the parmesan cheese, the pepper, the garlic powder, the onion powder, and the parsley to the pan and stir until the cream cheese is completely melted. Remove the mixture from the pan to a bowl and set aside to slightly cool.
4. Spoon the filling into a baggie. Snip off one corner of the baggie to make a piping bag. Pipe the filling into each mushroom cap and top with the remaining parmesan cheese.
5. Bake in the preheated oven for 18-20 minutes or until the tops begin to turn golden. Garnish with additional minced parsley, if desired.
NOTES
Both white button mushrooms and baby bella mushrooms are great for this recipe.
When cutting the corner off of your baggie for piping, be sure the hole is big enough for bits of crabmeat to fit through. If you're finding your lump crab meat is getting stuck when piping, trim off a little bit more of the baggie.
Mushrooms release liquid when they are cooked. It is normal for there to be liquid from the mushrooms on the baking sheet when the mushrooms are removed from the oven.
Author: Becky
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