Ingredients:
- 1 clove garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp lemon juice
- 16 large white or cremini mushrooms, stems removed
- 1 cup lump crab meat (picked over for shells)
- 4 oz cream cheese, softened
- 1/4 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 2 green onions, finely chopped
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 tbsp melted butter
Chopped parsley, for garnish (optional)
Directions:
Step 1: Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the mushrooms: Clean the mushrooms with a damp paper towel. Remove the stems and use a small spoon to gently hollow out the caps if needed. Arrange the mushroom caps on the prepared baking sheet with the hollow side up.
Step 3: Make the filling: In a medium bowl, combine the crab meat, cream cheese, breadcrumbs, Parmesan cheese, mayonnaise, green onions, garlic, Old Bay seasoning, lemon juice, salt, and pepper. Mix well until evenly combined.
Step 4: Stuff the mushrooms: Using a small spoon or your hands, scoop the crab mixture into the hollowed mushroom caps, pressing gently to ensure the filling stays in place.
Step 5: Add butter topping: Drizzle the tops of the stuffed mushrooms with melted butter to help them brown and stay moist while baking.
Step 6: Bake: Place the stuffed mushrooms in the oven and bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Step 7: Garnish and serve: Remove the mushrooms from the oven and garnish with chopped parsley, if desired. Serve warm as an appetizer or side dish.
Prep Time: 15 minutes | Cooking Time: 20–25 minutes | Total Time: 35–40 minutes
Servings: 4-6 (as an appetizer)