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Close-up of baked stuffed mushrooms topped with golden-brown cheese and herbs, garnished with green onion slices, arranged on a white plate.

Crab Stuffed Mushrooms

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A classic appetizer: juicy mushrooms stuffed with sweet crab, herbs, garlic confit, and a golden Parmesan crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Seafood
Cuisine: American
Calories: 799
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6-8 large white mushrooms cleaned
  • 1½ tablespoon olive oil
  • ½ cup cooked crabmeat finely chopped
  • ¼ cup basil leaves packed
  • 2 tablespoon flat-leaf parsley packed
  • ¼ cup panko breadcrumbs gluten free if needed
  • 1 tablespoon kosher salt
  • ¼ cup grated Parmesan divided
  • ¼ cup mayonnaise
  • 3 cloves garlic confit or 2 fresh cloves, minced
  • 2 green onions chopped
  • kosher salt to taste
  • black pepper to taste

Equipment

  • Sheet pan or baking dish
  • Oven + broiler
  • Spoon or small scoop
  • Medium mixing bowl

Method
 

  1. Preheat oven to 375°F.
  2. Remove and discard mushroom stems. Place caps on a baking sheet or dish. Drizzle with olive oil, toss to coat, then arrange stem-side up.
  3. In a medium bowl, combine Parmesan (reserve 1–2 tbsp), panko, garlic confit, green onion, and parsley. Stir in crabmeat and mayo. Mix until well combined. Taste and adjust salt and pepper.
  4. Spoon 2–3 tablespoon of filling into each mushroom cap. Sprinkle with reserved Parmesan.
  5. Bake for 15–18 minutes, or until golden and edges are crispy.
  6. Broil for 1–2 minutes for extra browning. Let cool for 5 minutes before serving.

Nutrition

Calories: 799kcalCarbohydrates: 17gProtein: 23gFat: 71gSaturated Fat: 14gPolyunsaturated Fat: 28gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 111mgSodium: 8268mgPotassium: 391mgFiber: 2gSugar: 2gVitamin A: 1484IUVitamin C: 18mgCalcium: 358mgIron: 3mg

Notes

Storage: Baked mushrooms keep in an airtight container in the fridge for 2-3 days. Reheat in a 350°F oven for about 10 minutes to re-crisp the top, skip the microwave since it turns the filling watery and the mushrooms soft.

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