Description
Delightful crab stuffed mushrooms filled with cream cheese and spices, perfect for gatherings.
Ingredients
- 16 oz medium portobello mushrooms
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- Diced mushroom stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese (softened)
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- Salt and black pepper
- 1/4 cup fresh grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- Clean the mushrooms by rinsing them under cold water and patting them dry.
- Remove the mushroom stems, dicing them for the stuffing.
- Sauté diced mushroom stems and onions in olive oil until caramelized.
- Combine the sautéed mixture with crab meat and remaining ingredients in a bowl.
- Fill each mushroom cap with the stuffing and sprinkle extra Parmesan on top.
- Bake for about 20 minutes, checking larger mushrooms that may need around 25 minutes.
Notes
Substitute crab meat with shrimp for a variation. Assemble and refrigerate the mushrooms in advance for convenience.