Ingredients:
- 12 large mushrooms (white button or cremini), stems removed and cleaned
- 6 oz (170 g) crab meat (fresh, canned, or imitation, drained if necessary)
- 1/2 cup (120 ml) cream cheese, softened
- 1/4 cup (30 g) Parmesan cheese, grated
- 2 tbsp breadcrumbs (plus extra for topping)
- 2 tbsp green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp butter, melted
- Chopped parsley (optional, for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Mushroom Caps: Gently clean the mushroom caps with a damp paper towel. Remove and finely chop the stems if desired for the stuffing mixture.
- Make the Filling: In a medium bowl, combine the crab meat, cream cheese, Parmesan cheese, breadcrumbs, green onions, garlic, lemon juice, paprika, salt, and black pepper. Mix until well combined.
- Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, packing it slightly to form a mound. Arrange the stuffed mushrooms on the prepared baking sheet.
- Top and Bake: Sprinkle a small pinch of breadcrumbs on top of each mushroom. Drizzle melted butter over the stuffed mushrooms.
- Bake: Bake for 20-25 minutes or until the mushrooms are tender, and the tops are golden brown.
- Serve: Remove from the oven, garnish with chopped parsley, and serve warm.
Tips:
- You can add a dash of hot sauce or cayenne pepper to the filling for a bit of spice.
- For extra flavor, try mixing in some shredded mozzarella or cheddar cheese.
- These can be prepared in advance and baked just before serving.
Enjoy your delicious Crab-Stuffed Mushrooms! 🦀🍄