Description
A crowd-pleasing starter or light meal, these mushrooms are filled with a rich blend of cream cheese, tender crab, and savory aromatics. Use larger portobellos to turn it into a hearty main course, or stick with button or cremini for bite-sized perfection.
Ingredients
Scale
- 12 medium mushrooms (button or cremini), wiped clean and stems removed
- Olive oil cooking spray
- 8 oz (1 box) cream cheese, softened
- ½ cup fresh breadcrumbs (or Panko)
- 2 cloves garlic, finely minced
- 1½ tbsp Worcestershire sauce
- ½ cup green onions, thinly sliced
- ½ cup Parmesan cheese, freshly grated
- 2–3 tbsp Italian parsley, chopped
- 1 cup cooked crab meat, finely shredded or chopped (King crab is ideal)
- Salt & pepper, to taste
Instructions
- Heat the Oven
- Preheat your oven to 375°F (190°C).
- Prep the Mushrooms
- Lightly mist the mushroom caps with olive oil spray. Arrange them cap-side down on a baking sheet or shallow baking dish.
- Make the Filling
- In a large mixing bowl, combine:
- Cream cheese
- Breadcrumbs
- Garlic
- Worcestershire sauce
- Green onions
- Parmesan
- Parsley
- Crab meat
- Season the mixture with salt and pepper, tasting as you go to suit your preference.
- In a large mixing bowl, combine:
- Stuff & Bake
- Spoon roughly 1–1½ tablespoons of the crab-cheese filling into each mushroom cavity. Bake for 20 minutes, then switch the oven to broil for the final minute to achieve a golden-brown top. Keep a close eye on them—broilers can be unpredictable!
Notes
Chef’s Tips & Variations
- Drain First: For a firmer bite, roast empty mushrooms for 2–3 minutes, then invert on a rack so excess moisture drains away before stuffing.
- Add Heat: Stir in ¼ tsp cayenne or a pinch of red pepper flakes to the filling for a subtle kick.
- Size Swap: Use smaller mushrooms for appetizers—just trim a few minutes off the baking time. For a main-dish twist, go with large portobellos.
- Breadcrumb Alternatives: Pulse day-old bread or croutons in a food processor for fresher, less-processed crumbs.
- Parmesan Matters: Always grate from a block; the canned stuff can’t match the flavor or texture.
Storage & Reheating
- Refrigerate leftovers in a sealed container for up to 2 days.
- Microwave briefly on low power in 15-second bursts, or warm in a 325°F (160°C) oven for 5–7 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 204kcal
- Sugar: 20g
- Sodium: 460mg
- Fat: 3g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg