Crab Stuffed Mushrooms
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more
- 1 egg beaten
- 1/2 cup melted butter
- 1/4 teaspoon garlic salt
- 1 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon garlic salt
- 3 tablespoons mayonnaise
- 1 cup shredded parmesan cheese
- 1/4 cup olive oil or 1/4 cup melted butter
- 24 large white mushrooms
- 12 ounces flaked crabmeat
- 4 tablespoons finely chopped onions
- 1 cup soft breadcrumbs or 1/2 cup dry breadcrumb
- 2 teaspoons parsley chopped
- 2 cups shredded parmesan cheese
- Carbohydrate 1.44171627017807 g
- Cholesterol 61.1784544461667 mg
- Fat 19.003836623698 g
- Fiber 0.280635379819537 g
- Protein 7.62986306803021 g
- Saturated Fat 11.6049898017812 g
- Serving Size 1 1 mushroom (69g)
- Sodium 351.157869476742 mg
- Sugar 1.16108089035854 g
- Trans Fat 1.74100335726185 g
- Calories 204 calories
Step-by-step
- Spray a 9x12-inch glass baking dish with cooking spray. Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- Wipe mushrooms with a damp paper towel to clean.
- Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425 degrees F.
- Best served hot. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
My Red Lobster-Inspired Crab Stuffed Mushrooms: A Culinary Adventure
For years, I've been a devoted fan of Red Lobster's stuffed mushrooms. That rich, savory filling, the perfectly tender mushroom caps – it's a dish that always hits the spot. But, like many home cooks, I find myself craving restaurant favorites and wanting to recreate them in my own kitchen. This wasn't just about replicating a dish; it was about taking the core concept and infusing it with my own culinary creativity and personal touch. And that's exactly what happened with these crab stuffed mushrooms. I embarked on this culinary journey, experimenting with different flavors and techniques, and the result? A dish that even surpasses my Red Lobster memories. It's become a staple in my kitchen, a recipe I reach for whenever I want to impress guests or simply treat myself to a truly delightful meal. The beauty of this recipe lies in its simplicity and adaptability. It’s not a complex endeavor; rather, it’s a celebration of fresh, high-quality ingredients working together in perfect harmony. The result is an explosion of flavors and textures in every bite. The tender mushroom caps provide a delicate base, perfectly complementing the succulent crabmeat filling.
The process of creating these crab stuffed mushrooms is as enjoyable as the experience of savoring them. The meticulous preparation, the careful mixing of ingredients, the anticipation as they bake in the oven – it's a process that engages all my senses. And the final outcome? A symphony of flavors and textures that tantalize the palate. There's something truly satisfying about creating a dish from scratch, especially when it transforms simple ingredients into something extraordinary. This recipe is more than just a meal; it's a personal journey, a testament to the joy of cooking and the satisfaction of sharing delicious food with loved ones. Whether you're a seasoned chef or a novice in the kitchen, this crab stuffed mushroom recipe is an adventure worth taking. It’s a culinary experience that will leave you feeling empowered, fulfilled, and craving more! So, gather your ingredients, roll up your sleeves, and prepare to embark on this culinary adventure. Your taste buds will thank you.
Tips for Success:
Choosing the right mushrooms: Opt for large, firm white mushrooms for best results. Their size allows for generous filling, and their flavor complements the crabmeat perfectly.
Preparing the filling: Don't skimp on the herbs! Fresh parsley adds a delightful burst of freshness. I also encourage you to experiment with your seasonings, a pinch of paprika, or cayenne pepper can add another layer of flavor.
Baking to perfection: Keep a close eye on your mushrooms as they bake, ensuring they're golden brown and the cheese is beautifully melted and bubbly.
Make it your own: Feel free to personalize this recipe! You can add other ingredients to the filling like chopped bell peppers, spinach or breadcrumbs. This recipe provides a solid base to get started.
Serving suggestions: These crab stuffed mushrooms are delicious on their own, but they also pair well with a variety of sides, such as a fresh salad, steamed asparagus, or crusty bread. A crisp white wine would also complement this dish.
