Description
These Creamy Garlic Crab-Stuffed Mushrooms are a decadent appetizer perfect for entertaining or a special treat. Large portobello mushroom caps are filled with a luscious mixture of crab meat, cream cheese, sour cream, garlic, and green onions, then baked to golden perfection and topped with Parmesan cheese for an irresistible savory bite.
Ingredients
Scale
Stuffing
- 1 cup cooked crab meat
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1/8 cup grated Parmesan cheese (half of 1/4 cup)
Mushrooms
- 12 large portobello mushrooms
- 2 tablespoons vegetable oil or melted butter
- 1/8 cup grated Parmesan cheese (remaining half)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and allow it to preheat completely to ensure even cooking of the mushrooms.
- Prepare Mushrooms: Wipe the mushrooms clean using a damp cloth to remove any dirt. Carefully remove the stems from each portobello and pat the mushroom caps dry to prevent excess moisture in the stuffing.
- Make the Crab Mixture: In a mixing bowl, combine the cooked crab meat, softened cream cheese, sour cream, minced garlic, chopped green onions, paprika, salt, black pepper, and half of the Parmesan cheese. Mix thoroughly until a creamy and uniform stuffing forms.
- Stuff the Mushrooms: Generously fill each mushroom cap with the crab mixture, ensuring they are well packed. Arrange the stuffed mushroom caps evenly on a baking sheet for optimal heat circulation.
- Add Fat and Cheese: Drizzle the tops of the stuffed mushrooms with vegetable oil or melted butter to promote browning and flavor. Then sprinkle the remaining Parmesan cheese evenly on top of each mushroom.
- Bake: Place the baking sheet in the preheated oven and bake the mushrooms for 20 to 25 minutes, or until the tops are golden and the filling is bubbling hot.
- Serve: Remove from the oven and let the mushrooms cool for several minutes before transferring them to a serving platter. Serve warm to enjoy the creamy texture and savory flavors at their best.
Notes
- You can substitute cream cheese with Neufchâtel for a lower-fat option.
- Fresh crab meat is preferable, but canned or imitation crab can be used in a pinch.
- Ensure mushrooms are patted dry to prevent sogginess in stuffing.
- For a spicier kick, add a pinch of cayenne pepper to the stuffing mix.
- These can be prepared ahead of time and baked just before serving.
