If you’re looking for an appetizer that feels gourmet but is surprisingly simple to make, these Savory Crab Stuffed Mushrooms are the answer. Tender mushroom caps are filled with a rich, flavorful blend of crabmeat, breadcrumbs, Parmesan cheese, and a zesty touch of Dijon and horseradish. Baked until golden, they’re the kind of dish that always earns compliments and disappears fast.
Savory Crab Stuffed Mushrooms
Ingredients (24 servings)
| Ingredient | Quantity |
|---|---|
| Brown mushrooms, large | 24 |
| Crabmeat | 3/4 lb |
| Fresh lemon juice | 2 tbsp |
| Panko bread crumbs | 1/2 cup |
| Unsalted butter, melted | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Dijon mustard | 3 tsp |
| Horseradish | 2 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1/2 tsp |
| Fresh parsley, chopped | 2 tbsp |
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare Mushroom Caps: Gently clean the mushrooms and remove the stems. If desired, finely chop the stems and add them to the crab mixture, or discard.
- Mix the Crab Filling: In a bowl, combine crabmeat with lemon juice and breadcrumbs. Add melted butter, 1/4 cup Parmesan, Dijon mustard, horseradish, garlic powder, and onion powder. Stir until well blended.
- Stuff the Mushrooms: Use a spoon or small scoop to generously fill each mushroom cap with the crab mixture.
- Add Cheese Topping: Arrange the stuffed mushrooms in the baking dish and sprinkle the remaining Parmesan cheese over the top.
- Bake to Perfection: Bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden brown.
- Garnish & Serve: Remove from the oven, sprinkle with fresh parsley, and serve immediately while warm.
These Savory Crab Stuffed Mushrooms are elegant, flavorful, and perfect for holidays, dinner parties, or anytime you want to impress your guests with minimal effort.
