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Crab Stuffed Mushrooms
Cheesy stuffed mushrooms filled with cream cheese and crab.
Course
Appetizer
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
15
Mushrooms
Calories
79
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Ingredients
15
mushrooms
8
oz
cream cheese
at room temperature
2
green onions
chopped
¼
cup
Parmesan cheese
grated
1
tablespoon
fresh parsley
chopped
¼
teaspoon
salt
⅛
teaspoon
pepper
8
oz
crab meat
Topping
1
Tablespoon
Parmesan cheese
grated
Instructions
Preheat oven to 375°F
Remove stems from mushrooms and wipe mushrooms clean with a damp cloth. Place mushrooms on a baking sheet.
15 mushrooms
Put room temperature cream cheese in a bowl. Mix until smooth and creamy.
8 oz cream cheese
Add Parmesan cheese, green onions, fresh parsley and and salt pepper. Stir until combined.
1 tablespoon fresh parsley,
¼ teaspoon salt,
⅛ teaspoon pepper,
¼ cup Parmesan cheese,
2 green onions
Stir in crab.
8 oz crab meat
Place a large spoonful on each mushroom.
Sprinkle a touch of shredded Parmesan on top of each mushroom.
1 Tablespoon Parmesan cheese
Bake in a preheated 375 degree oven for 18-20 minutes until golden.
Top with freshly chopped parsley (optional)
Serve while still warm.
Notes
May use fresh crab, frozen crab, canned crab or imitation crab meat.
If a mushroom just won't stay upright, slice a tiny sliver off across the bottom of the mushroom.
Don't overfill the mushrooms. The filling may spill over the sides.
Cook on a baking sheet or casserole dish
Serve with freshly chopped parsley as a garnish
Nutrition
Serving:
1
mushroom
|
Calories:
79
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
246
mg
|
Potassium:
122
mg
|
Fiber:
0.3
g
|
Sugar:
1
g
|
Vitamin A:
261
IU
|
Vitamin C:
2
mg
|
Calcium:
48
mg
|
Iron:
0.3
mg