Description
Delicious and creamy stuffed mushrooms filled with crab meat, perfect for impressing guests.
Ingredients
Scale
- 1 cup cooked crab meat
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese, divided
- 12 large portobello mushrooms
- 2 tablespoons vegetable oil or melted butter
Instructions
- Set oven to 375°F (190°C) and allow to preheat completely.
- Wipe mushrooms with a damp cloth to remove debris. Remove stems carefully and pat caps dry.
- In a mixing bowl, blend crab meat, cream cheese, sour cream, minced garlic, green onions, paprika, salt, pepper, and half of the Parmesan cheese until a creamy mixture forms.
- Generously fill each mushroom cap with the crab mixture. Arrange stuffed mushrooms on a baking sheet.
- Drizzle the tops with melted butter or vegetable oil. Sprinkle remaining Parmesan cheese. Bake 20 to 25 minutes until golden and bubbling.
- Allow to cool for several minutes before transferring to a platter. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- You can substitute other types of cheese if desired.
- Feel free to add herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg