Crab Mac and Cheese Stuffed Mushrooms

• 24 large white button mushrooms, stems removed
• 8 oz elbow macaroni, cooked and drained
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1/2 cup crab meat, flaked
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp paprika
• Salt and pepper to taste
• Parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux.
3. 3 Gradually add heavy cream, whisking constantly until sauce thickens.
4. 4 Remove from heat and stir in cheddar and mozzarella until melted.
5. 5 Fold in cooked macaroni and crab meat. Season with paprika, salt, and pepper.
6. 6 Stuff mushroom caps generously with the mac and cheese mixture.
7. 7 Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
8. 8 Garnish with parsley before serving.

Equipment

• Baking sheet
• Medium saucepan
• Whisk
• Oven

Variations

• Add a pinch of cayenne pepper for a spicy kick.
• Substitute spinach for some of the crab meat for a veggie twist.

Substitutions

• If crab is unavailable, use imitation crab or finely diced cooked shrimp.
• Use a dairy-free cream alternative for a vegan version.

Pairings

• Serve alongside a seafood bisque.
• Pair with a light lemon herb quinoa for a complete meal.

Nutrition

Tips

• For a richer flavor, use fresh crab meat if available.
• These mushrooms can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed mushrooms on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a chilled white wine.
• Pair with a fresh garden salad for a light meal.

FAQ