Quick and Creamy Crab Stuffed Mushrooms
Try this Quick and Creamy Crab Stuffed Mushrooms recipe, or contribute your own.
Try this Quick and Creamy Crab Stuffed Mushrooms recipe, or contribute your own.
- 1/2 cup freshly grated parmesan cheese
- olive oil spray
- 1/2 tablespoon worcestershire sauce
- 12 large white button mushrooms cleaned with stems removed
- 1 box (8 ounce) cream cheese
- 1/2 cup fresh bread crumbs
- 2 cloves minced garlic
- 1/2 cup finely chopped green onions
- 1/4 cup fresh chopped italian parsley
- 1 cup shelled crab finely chopped (i use king crab)
- Carbohydrate 95.5732000690721 g
- Cholesterol 44 mg
- Fat 25.2437500048388 g
- Fiber 11.2689997690277 g
- Protein 40.1525500121883 g
- Saturated Fat 10.6679000010983 g
- Serving Size 1 1 recipe (642g)
- Sodium 1767.4900008373 mg
- Sugar 84.3042003000444 g
- Trans Fat 2.29846500092576 g
- Calories 763 calories
Step-by-step
- Preheat oven to 375 degrees
- Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet.
- In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab.
- Scoop about 1 1/2 tablespoons of filling into each mushroom.
- Bake for 20 minutes.
- Turn the broiler on the last minute of cooking to lightly brown the tops.
- Stay close by as I have always found broilers unpredictable.
Leaving mushrooms uncleaned or rinsing them under a running faucet saturates their porous caps with unwanted moisture that ruins the texture during baking. Wiping each button mushroom thoroughly with a damp cloth removes dirt while maintaining structural integrity so the caps hold their dense filling without collapsing. Softening the cream cheese completely before mixing ensures it incorporates evenly with the minced garlic, Worcestershire sauce, and finely chopped green onions without requiring excessive stirring that could break down the delicate crab meat. Arranging the caps cap-side down on the cookie sheet allows any natural mushroom juices released at 375 degrees to pool underneath rather than diluting the savory filling.
Pairing these rich seafood bites requires something acidic or effervescent to cut through the heavy dairy fat of the cream cheese and Parmesan. A crisp Sauvignon Blanc or a dry sparkling wine provides the necessary structural contrast, cleansing the palate between savory mouthfuls of rich crustacean. Alternatively, a peppery arugula salad dressed simply with fresh lemon juice and extra virgin olive oil offers an herbaceous counterweight to the warmth of the warm caps. Balancing richness with brightness prevents palate fatigue when serving heavier appetizers to guests.
Managing oven space and timing requires attention because the high heat needed for the 20-minute bake can quickly transition from golden to scorched. Turning the broiler on during the final sixty seconds delivers a lightly browned top, but kitchen equipment varies wildly in intensity. Monitoring the pan continuously during this final phase prevents the fresh bread crumbs from burning before the cheese fully bubbles.
Leftovers demand careful handling due to the inclusion of shellfish and dairy components. Storing any unbaked or baked mushrooms in an airtight container within the refrigerator maintains safety for up to two days, though they are best consumed immediately after the initial bake to preserve the crisp exterior texture.
