Crab Stuffed Mushrooms (Print-Friendly Version)
Baked mushroom caps filled with creamy crab, cheese, and herbs make a flavorful appetizer.
# Ingredients Required:
→ Mushrooms
01 -
12–15 large portobello or cremini mushroom caps
→ Filling
02 -
1 cup fresh crab meat
03 -
225 grams cream cheese, softened
04 -
2–3 cloves garlic, minced
05 -
120 milliliters breadcrumbs
06 -
25 grams Parmesan cheese, grated
07 -
2 tablespoons fresh parsley or chives, chopped
08 -
Salt and freshly ground black pepper, to taste
# Detailed Directions:
01 -
Preheat oven to 190°C. Clean mushroom caps and remove stems; set aside.
02 -
In a mixing bowl, blend softened cream cheese with minced garlic until smooth. Fold in crab meat, breadcrumbs, Parmesan cheese, and chopped herbs. Season with salt and pepper.
03 -
Spoon the crab mixture into each mushroom cap, pressing lightly to secure.
04 -
Place stuffed mushrooms on a baking sheet in a single layer. Bake for 20–25 minutes until tops are golden and filling is heated through.
05 -
Remove from oven and let cool slightly before serving. Garnish with additional fresh herbs if desired.
# Helpful Advice:
01 -
Ensure mushrooms are thoroughly cleaned to remove any dirt and enhance flavor.