Ingredients
Scale
- 1 pound large white or cremini mushrooms
- 8 ounces cream cheese, softened
- 4 ounces crab meat, cooked and picked
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Clean the mushrooms and remove the stems. Reserve the mushroom caps. Finely chop the mushroom stems.
- Step 2: In a medium bowl, combine the softened cream cheese, crab meat, chopped mushroom stems, Parmesan cheese, mayonnaise, parsley, garlic powder, salt, and pepper. Mix well until thoroughly combined.
- Step 3: Fill each mushroom cap generously with the crab mixture.
- Step 4: Place the stuffed mushrooms on a baking sheet.
- Step 5: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
- Step 6: Let cool slightly before serving. Garnish with extra parsley if desired.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat in a 350°F oven until warmed through to maintain the filling's texture.
- Serve these delectable mushrooms as an elegant appetizer or a savory side dish with your favorite seafood entree.
- Don't overcrowd the baking sheet; this allows the mushrooms to roast properly and avoid becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American