Description
A deliciously simple recipe for crab stuffed mushrooms, perfect as an appetizer or party treat.
Ingredients
Scale
- 15 large white mushrooms
- 1 cup cooked crab or lobster meat
- 1/2 cup Panko breadcrumbs (optional – Leave out for low carb mushrooms), divided
- 1/3 cup parmesan cheese, freshly grated
- 1/3 cup whole egg mayonnaise
- 1/3 cup spreadable cream cheese, softened
- 1/3 cup green onions, chopped (about 3 stalks – green and white parts)
- 2 large cloves garlic, minced (or 4 small cloves)
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
- Wipe mushrooms clean with a damp paper towel. Remove stems and scoop out gills. Discard.
- Arrange mushrooms on the baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
- In a large bowl, combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt, and pepper.
- Stuff each mushroom cap generously with the crab dip (about 1 – 1/2 tablespoons per mushroom).
- Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
- Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
- Serve immediately.
Notes
- For a low carb version, omit the Panko breadcrumbs.
- Feel free to add more herbs to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mushrooms
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg