Savory Crab Stuffed Mushrooms Recipe

Introduction

These savory crab stuffed mushrooms are a delightful appetizer or side dish, packed with rich flavors and a satisfying texture. Combining tender portobello mushrooms with a flavorful crab filling, they’re perfect for entertaining or a special weeknight treat.

Ingredients

• 4 tablespoons butter
• 1/4 red bell pepper, minced
• 10 ounces medium portobello mushrooms, cleaned with stems removed
• Mushroom stems, diced
• 1/4 teaspoon salt
• 2 cloves garlic, crushed
• 4 ounces crabmeat, drained and picked over
• 1/2 cup panko breadcrumbs
• 1/8 teaspoon Old Bay seasoning
• 3 tablespoons parmesan cheese
• 2 teaspoons dried parsley
• 1 tablespoon olive oil

Instructions

1. Step 1: Heat a sauté pan over medium heat and melt the butter once hot.
2. Step 2: Add the minced red bell pepper and sauté for 3 minutes. Then add the diced mushroom stems and crushed garlic, cooking for another 5 minutes until softened.
3. Step 3: Preheat your oven to 375°F (190°C) and line a jelly roll pan with foil.
4. Step 4: Remove the sauté pan from heat and stir in the crabmeat, panko breadcrumbs, Old Bay seasoning, parmesan cheese, dried parsley, and salt until well combined.
5. Step 5: Using a teaspoon, scoop the crab mixture and heap it into each cleaned mushroom cap. Arrange the stuffed mushrooms on the prepared pan.
6. Step 6: If you have leftover crab mixture, spoon it into a ramekin and place it on the pan alongside the mushrooms.
7. Step 7: Drizzle olive oil generously over the stuffed mushrooms and bake for 25 minutes, or until the mushrooms are tender and the topping is golden.
8. Step 8: Remove from the oven and transfer the stuffed mushrooms to a serving dish.
9. Step 9: Serve warm, enjoy, and don’t forget to smile!

Tips & Variations

• For extra flavor, add a splash of lemon juice or a pinch of cayenne pepper to the crab mixture.
• Substitute cream cheese for part of the butter to create a creamier filling.
• Use button or cremini mushrooms if portobellos aren’t available; adjust baking time accordingly.
• Top with fresh herbs like chives or basil just before serving for a fresh finish.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for about 10 minutes until warmed through. Avoid microwaving to keep the mushrooms from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crabmeat for this recipe?

Yes, canned crabmeat works well. Just be sure to drain it thoroughly and pick over it to remove any shells before mixing.

Can I prepare these mushrooms ahead of time?

Absolutely. You can stuff the mushrooms and keep them refrigerated for a few hours before baking. Let them come to room temperature for 15 minutes before placing in the oven.

Savory Crab Stuffed Mushrooms Recipe

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★★★★★

4.8 from 113 reviews

These Savory Crab Stuffed Mushrooms are a delicious appetizer featuring tender portobello mushrooms filled with a flavorful mixture of crabmeat, sautéed bell peppers, garlic, and parmesan cheese, all baked to golden perfection.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 10 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/4 cup red bell pepper, minced
• 10 ounces portobello mushrooms, medium sized, cleaned and stems removed
• Diced mushroom stems (from above mushrooms)
• 2 cloves garlic, crushed

Dairy & Butter

• 4 tablespoons butter
• 3 tablespoons parmesan cheese

Seafood

• 4 ounces crabmeat, drained and picked over

Pantry

• 1/2 cup panko breadcrumbs
• 1/8 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 2 teaspoons dried parsley
• 1 tablespoon olive oil

Instructions

1. Heat Butter: Heat a sauté pan over medium heat and once hot, add the 4 tablespoons of butter and melt it completely.
2. Sauté Vegetables: Add the minced red bell pepper to the melted butter and sauté for 3 minutes. Then add the diced mushroom stems and crushed garlic, sautéing for an additional 5 minutes or until tender and fragrant.
3. Preheat Oven: Preheat your oven to 375°F (190°C) and line a jelly roll pan with aluminum foil for easy cleanup.
4. Combine Filling: Remove the sauté pan from heat. Add the drained crabmeat, panko breadcrumbs, Old Bay seasoning, parmesan cheese, dried parsley, and salt to the cooked vegetables. Stir well to combine all ingredients evenly.
5. Stuff Mushrooms: Using a teaspoon, scoop portions of the crab mixture and fill each portobello mushroom cap generously, lining them up on the prepared pan.
6. Extra Filling Option: If you have leftover crab mixture, place it in a small ramekin and set it alongside the stuffed mushrooms on the pan.
7. Drizzle Olive Oil & Bake: Drizzle the mushrooms liberally with 1 tablespoon of olive oil to add moisture and enhance browning. Bake in the preheated oven for about 25 minutes, or until the mushrooms are tender and the topping is golden and cooked through.
8. Serve: Remove the stuffed mushrooms from the oven and transfer them to a serving dish.
9. Enjoy: Serve immediately and enjoy this savory, flavorful appetizer!

Notes

• Make sure to remove the mushroom stems and dice them finely to use in the filling for extra flavor.
• Draining and carefully picking over the crabmeat prevents any shell pieces in the filling.
• Old Bay seasoning adds a classic seafood spice profile but you can adjust this or substitute with your favorite seafood seasoning.
• Using panko breadcrumbs gives a nice crunchy texture to the stuffing.
• Drizzling with olive oil before baking helps keep the mushrooms moist and adds richness.
• Serve warm for best flavor and texture.

Keywords: crab stuffed mushrooms,potobello mushroom appetizer,seafood appetizer,baked stuffed mushrooms,Old Bay crab recipe