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5 stars

Crab Stuffed Mushrooms

Perfect for entertaining, these stuffed mushrooms are brimming with tender, lump crab meat and a garlicky panko topping.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 104kcal
Author Liz Della Croce

Ingredients

  • 32 mushrooms stuffing size (larger the better!)
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic minced
  • 16 ounces lump crab meat cooked
  • 8 ounces grated Parmigiano-Reggiano
  • ½ cup panko bread crumbs
  • salt and pepper to taste
  • ¼ cup parsley minced

Instructions

  • Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray with cooking spray; set aside.
  • Using a damp paper towel, gently clean the mushrooms and remove the stems. Place the mushroom caps in a single layer on the baking sheet.
  • Roughly chop the reserved mushroom stems and set aside.
  • Pre-heat a large saute pan over medium-high heat and add the olive oil. Add the chopped mushroom stems to the pan and a pinch of salt and pepper. Mince in the garlic then begin stirring the mushrooms until they soften, about 4-5 minutes. Remove from pan and place in a large bowl.
  • To the large bowl, add all of the remaining ingredients. Check for seasoning and adjust accordingly.
  • Stuff each mushroom with 2 tablespoons of the filling. Bake until golden brown, about 20 minutes. Garnish with fresh parsley to serve. Enjoy with Erath Pinot Noir.

Nutrition

Serving: 2mushrooms | Calories: 104kcal | Carbohydrates: 3g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 480mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 1mg