Crab Stuffed Mushrooms with Parmesan

• 24 large mushroom caps, stems removed
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 lb lump crab meat, picked over for shells
• 2 green onions, finely chopped
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Paprika for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Gently clean mushroom caps and set aside.
3. 3 In a bowl, mix cream cheese, mayonnaise, Parmesan, crab meat, green onions, Worcestershire sauce, and garlic powder until well combined.
4. 4 Season with salt and pepper.
5. 5 Stuff each mushroom cap generously with the mixture.
6. 6 Place stuffed mushrooms on a baking sheet lined with parchment paper.
7. 7 Bake for 15 minutes, or until mushrooms are tender and filling is golden.
8. 8 Garnish with a sprinkle of paprika before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

Variations

• Add a splash of hot sauce for a spicy kick.
• Substitute shrimp for crab for a different seafood flavor.

Substitutions

• If crab meat is unavailable, use imitation crab.
• For a dairy-free option, use vegan cream cheese and mayonnaise.

Pairings

• Sparkling water with lemon
• Crisp cucumber slices

Nutrition

Tips

• For extra flavor, sauté the mushroom stems and add to the filling.
• These can be made ahead and refrigerated before baking.

Storage

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

Freezing: These freeze well unbaked. Wrap each mushroom individually with plastic wrap, then store in a freezer bag. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

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

FAQ