Description
A delicious appetizer recipe featuring large mushrooms stuffed with a creamy crab mixture.
Ingredients
Scale
- 16 large white mushrooms, stems removed
- 8 ounces cream cheese, softened
- 1 cup lump crab meat, drained and picked over for shells
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine the cream cheese, lump crab meat, mozzarella cheese, Parmesan cheese, mayonnaise, Dijon mustard, garlic powder, lemon juice, Old Bay seasoning, and black pepper. Mix until well combined.
- Spoon the crab mixture into each mushroom cap, filling them generously.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a little olive oil over the tops of the mushrooms.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For a spicier kick, add a few dashes of hot sauce to the crab mixture.
- For a healthier version, substitute Greek yogurt for the mayonnaise and use low-fat cream cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 40mg