Ingredients
- Large Mushroom Caps: 12
- Lump Crab Meat: 8 ounces
- Cream Cheese, softened: 4 ounces
- Mayonnaise: 2 tablespoons
- Shredded Parmesan Cheese: 1/4 cup
- Garlic, minced: 1 clove
- Green Onion, chopped: 2 tablespoons
- Bread Crumbs: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Clean the mushroom caps, removing stems and reserving them for another use.
- Step 2: In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Parmesan cheese, minced garlic, and chopped green onion. Mix well until all ingredients are evenly distributed.
- Step 3: Gently spoon the crab mixture into each mushroom cap, mounding slightly.
- Step 4: Sprinkle the tops of the stuffed mushrooms with bread crumbs.
- Step 5: Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
Notes
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the stuffed mushrooms in a 350°F oven until warmed through, preventing them from becoming soggy.
- Serve these crab-stuffed mushrooms as a delectable appetizer or alongside a fresh garden salad for a light lunch.
- Don't overmix the crab filling; gently fold the ingredients together to keep the crab meat tender and avoid a paste-like consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American