Ingredients
Scale
- 1 pound large white or cremini mushrooms
- 1/2 cup crabmeat, cooked and picked over
- 1/4 cup cream cheese, softened
- 1/4 cup bread crumbs, plain
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1/4 teaspoon Old Bay seasoning
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove stems from mushrooms and set caps aside. Chop the mushroom stems finely.
- Step 2: In a medium bowl, combine chopped mushroom stems, crabmeat, cream cheese, bread crumbs, mayonnaise, parsley, garlic, and Old Bay seasoning. Mix well until thoroughly combined.
- Step 3: Spoon the crab mixture into each mushroom cap, mounding slightly.
- Step 4: Arrange stuffed mushrooms on a baking sheet.
- Step 5: Bake for 20-25 minutes, or until mushrooms are tender and filling is golden brown. Serve immediately.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
- Reheat stuffed mushrooms in a 350°F oven for 10-15 minutes, or until warmed through, to maintain their texture.
- Serve these as a delightful appetizer, or pair them with a light salad for a satisfying lunch.
- For an extra flavor boost, try broiling the stuffed mushrooms for the last minute to get a perfectly golden-brown top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American