Crab Stuffed Mushrooms
Crab Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 15 large white mushrooms
- 1 cup cooked crab (lobster meat)
- 1/2 cup Panko breadcrumbs (optional - Leave out for low carb mushrooms, divided)
- 1/3 cup parmesan cheese (freshly grated )
- 1/3 cup whole egg mayonnaise
- 1/3 cup spreadable cream cheese (softened)
- 1/3 cup green onions (chopped, I use 3 stalks - green and white parts)
- 2 large cloves garlic (minced, or 4 small cloves)
- 1 tablespoon fresh parsley (finely chopped )
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper (freshly ground)
- 1/2 tablespoon olive oil
Instructions
- 1
Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
- 2
Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
- 3
Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
- 4
In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
- 5
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).
- 6
Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
- 7
Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
- 8
Serve immediately.