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Classic Crab-Stuffed Mushrooms
Traditional dish · American
A timeless appetizer featuring tender mushroom caps generously filled with a savory mixture of fresh crab meat, breadcrumbs, herbs, and a touch of lemon.
Ingredients
- Large white mushrooms12
- Lump crab meat8 oz
- Panko breadcrumbs1/2 cup
- Parmesan cheese, grated1/4 cup
- Garlic, minced2 cloves
- Fresh parsley, chopped2 tbsp
- Lemon juice1 tbsp
- Mayonnaise2 tbsp
- Worcestershire sauce1 tsp
- Butter, melted2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C). Clean mushrooms and remove stems. Finely chop stems.
- 2
In a bowl, combine crab meat, panko breadcrumbs, Parmesan cheese, minced garlic, chopped mushroom stems, parsley, lemon juice, mayonnaise, and Worcestershire sauce.
- 3
Season the mixture with salt and pepper to taste.
- 4
Brush mushroom caps with melted butter and place on a baking sheet.
- 5
Generously stuff each mushroom cap with the crab mixture.
- 6
Bake for 15-20 minutes, or until mushrooms are tender and the filling is golden brown and heated through.
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