Nutrition: 128 Calories | 4.8g Net Carbs | 12.5g Protein | 6.5g Total Fat
Deliciously creamy, these crab stuffed mushrooms are the perfect savory dish for your next party or celebration, and they’re easy to make too.
When I’m planning a special menu for my husband, I try to come up with ideas that aren’t part of the usual meal rotation. A few weeks ago I shared with you one his all time favorites, Stuffed Flank Steak Pinwheels, which I made him for Father’s Day this year. As part of the same menu, I made these delicious crab stuffed mushrooms. They are creamy and savory. A seafood lover’s delight. Since it was only the two of us enjoying them, I filled four big mushroom caps and served them as a side dish. This recipe would also make a great appetizer. Make them party friendly by filling smaller, bite-sized mushroom caps. With only a few ingredients, this recipe comes together really quickly, no matter how you decide to serve it.
Prepare the Mushroom Caps
When you’re making stuffed mushrooms, you want as much room for the filling as possible. So, remove the stem from the mushrooms. All you have to do press on the stem with your thumb, first to one side, and then the other. The stem should pop right out. Then, use a spoon to scrape out the ribs inside the cap. You could also use a melon baller scoop to make even more room for filling.
Here’s a quick video showing you how to prep the mushrooms.
Make the Filling
The crab filling for these stuffed mushroom caps is creamy and flavorful. It’s also very simple to make. In a bowl combine cream cheese, parmesan cheese, crabmeat, lemon pepper seasoning, and Old Bay seasoning. You can find canned crabmeat near the canned fish in the grocery store. Lump crab meat would taste delicious too. Stir the filling together until it’s all smooth and evenly mixed.
Stuff the Mushroom Caps
Once the filling is all mixed together, it’s time to start stuffing the mushrooms. In the bowl, use your spoon to divide the filling into four sections. This ensures all the caps get the same amount of filling. Then, used a spoon to stuff the mushrooms. Make sure to press the filling to the caps.
Bake in the Oven
When all the mushrooms are stuffed, top them with extra parmesan cheese. If you’re preparing for a party, store the stuffed mushrooms in the refrigerator until you’re ready to bake them. This is an easy recipe to prep the day before. When you’re ready to cook the mushrooms, place them on a baking sheet. Bake at 400° until the parmesan cheese on top is bubbly and golden. It takes about 15 minutes. Then, serve and enjoy these savory seafood bites. Yum!!
Other recipes to check out: Broiled Tomatoes with Pesto, Cheesy Taco Pepper Poppers, and Salami Pizza Cups.
Simple Crab Stuffed Mushrooms with Cream Cheese and Old Bay
Deliciously creamy, these crab stuffed mushrooms are the perfect savory dish for your next party or celebration, and they’re easy to make too.
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Ingredients
- 4 Large Mushrooms (about 5 oz)
- 4.25 oz Canned Crab Meat, drained
- 1 oz Cream Cheese
- 2 Tbsp Parmesan Cheese, divided
- 1/2 tsp Lemon Pepper Seasoning
- 1/2 tsp Old Bay Seasoning (or similar seafood seasoning)
Directions
- Pre-heat the oven to 400°. Remove the stem from the mushrooms, and use a spoon to scrape out the ribs.
- In a bowl combine the crab meat, cream cheese, lemon pepper, Old Bay, and 1 tablespoon of parmesan cheese. Mix the filling together until it is thoroughly combined.
- Fill the mushroom caps with the crab filling. Top the filling with the remaining parmesan cheese.
- Place the mushroom caps on a baking sheet. Bake for 15 minutes until the cheese bubbly and golden on top. Let cool slightly. Serve and enjoy.
Nutrition:
Yield: 2 servings, Serving Size: 2 Mushroom Caps
Amount Per Serving: Calories: 128, Total Fat: 6.5g, Saturated Fat: 3.6g, Cholesterol: 65mg, Sodium: 531.2mg, Carbohydrates: 4.8g, Fiber 0g, Sugars: 1.9g, Protein: 12.5g
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