Crab Stuffed Mushrooms

Well here we are, in the season for parties and get togethers with friends and family! This also means it is the season for eating… lots and lots of eating.

I thought I would share a few of my favorite appetizer recipes with you. They are great to make if you are having people over or you can take them to a party!

These Crab Stuffed Mushrooms are always a huge hit! They are so super tasty. 

I love them because you can make them in advance then just bake them right before you want to serve them!

Nothing better than hot creamy crab stuffed into a tender juicy mushroom! YUM!

Here is what you need,

1 cup crab meat, I used canned but if you can get fresh do it!

½ cup cream cheese, softened

½ cup fresh parsley, chopped

½ cup green onions, chopped

4 tbsp. fresh grated Parmesan cheese

1 tsp. garlic powder

Salt/Pepper to taste

10-15 white button mushrooms

½ cup panko bread crumbs

Non-stick cooking spray

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Combine the cream cheese, parsley, green onion and Parmesan cheese. Stir to combine. Season with garlic powder and salt and pepper. Gently fold in the crab meat, try not to break it up too much, it’s always nice to get a nice chunk of it!

Wash your mushrooms and pull off the stems. Stuff a good tablespoon of the crab mixture into each cap, make sure it is heaping over the top.

At this point you can stash them in the fridge until it is time to bake them if you like.

When you are ready to bake them line them on the parchment lined baking sheet and sprinkle each cap with some panko crumbs. Give them each a quick spritz of nonstick cooking spray. This helps the tops crisp up.

Bake them for 20-25 minutes until the mushrooms are soft and the filling is hot and bubbly and lightly browned.

SO SO GOOD! I have to be careful around these, I could eat them all!

Take them to your next party, people will love you forever!

Jen