Crab Stuffed Mushrooms
While insanely addictive Crab Stuffed Mushrooms boast a rich, cheesy filling so good you’ll want to eat it by itself, they’re even better when baked hot and bubbly! Scroll down for an easy video tutorial.
Confessing my love like people do for raw cookie dough, I devour Crab Stuffed Mushroom filling: cold, unbaked, and insanely addictive!
Baked to golden, bubbly perfection within a mushroom cap, these Crab Stuffed Mushrooms will have true mushroom lovers swooning (and me, forgetting all about the unbaked filling)!
See video
Is it OK to wash mushrooms?
America’s Test Kitchen approves of quickly rinsing and spinning mushrooms in a salad spinner to clean them. However, submerging them is not recommended.
You can also wipe them down with a clean, damp kitchen towel.
What do you put in Stuffed Mushrooms?
Packed with a creamy blend of cream cheese, sour cream, spices, cheese, and crab (imitation works too!), these mushrooms are flavor bombs waiting to happen!
What Cheese is Best for Stuffed Mushrooms?
For the filling, I recommend starting with cream cheese, and for an extra layer of texture, you can add a melty cheese like mozzarella or Monterey Jack, or a flavorful option like Parmesan – there’s no wrong choice here!
How do you make stuffed mushrooms ahead?
Make the filling ahead of time and chill it until you’re ready to stuff the mushrooms. Serve leftover as a dip with crackers or bread for a delicious treat.
While my heart belongs to baby portobellos, white button mushrooms work beautifully too – either way, they’re all moon-and-back delicious!
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Crab Stuffed Mushrooms
- Total Time: 55 minutes
Description
While insanely addictive Crab Stuffed Mushrooms boast a rich, cheesy filling so good you’ll want to eat it by itself, they’re even better when baked hot and bubbly! Scroll down for an easy video tutorial.
Ingredients
- 4 ounces cream cheese softened
- ½ cup sour cream
- 1 small clove garlic minced
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper
- 4 ounces imitation crab meat finely chopped
- 2 scallions green parts only, sliced
- ½ cup shredded mozzarella cheese
- 1 pound baby Portobello or white button mushrooms stems removed
Instructions
- To save on post-baking scrubbing, preheat your oven to 350°F and line a baking sheet with parchment paper or foil.
- In a medium bowl, combine cream cheese, sour cream, garlic, and Italian seasoning, then taste and adjust salt and pepper before stirring in crab meat, scallions, and mozzarella cheese.
- Divide the filling evenly among the mushroom caps, placing them on the baking sheet 1 inch apart, and bake for 20 to 30 minutes, or until the filling is hot and bubbly.
Notes
I got this recipe from my friend Sandy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: 126 kcal
- Sodium: 8 servings
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