20 large white or cremini mushrooms, stems removed
1 cup cooked crab meat (lump or claw)
4 oz cream cheese, softened
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
Salt and pepper, to taste
2 tablespoons breadcrumbs (optional, for topping)
1–2 tablespoons olive oil
Instructions
Preheat the Oven
Preheat oven to 375°F (190°C). Grease a baking sheet or line with parchment paper.
Prepare the Mushrooms
Gently clean mushroom caps with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
Make the Filling
In a medium bowl, combine crab meat, chopped mushroom stems, cream cheese, Parmesan, garlic, parsley, lemon juice, salt, and pepper. Mix until smooth and well combined.
Stuff the Mushrooms
Spoon the crab mixture into each mushroom cap, filling generously. If desired, sprinkle breadcrumbs on top for a golden, crispy finish.
Bake
Drizzle olive oil lightly over the stuffed mushrooms and bake for 20–25 minutes, until the tops are golden and the mushrooms are tender.
Serve
Serve warm as an appetizer or party snack. Garnish with extra parsley or a light squeeze of lemon juice for added freshness.
Tips for Perfect Crab Stuffed Mushrooms
Fresh crab meat: If possible, use fresh lump crab meat for the best flavor, but canned or frozen works well too.
Cheese variation: Swap Parmesan for Gruyère or mozzarella for a different flavor profile.
Make ahead: Prepare the stuffed mushrooms in advance and refrigerate. Bake just before serving to maintain freshness.
Serving idea: Pair with a crisp white wine or champagne for an elegant appetizer experience.
