Creamy Crab Stuffed Mushrooms
Are you looking for the perfect appetizer to kick of a party or celebration? If so, these Creamy Crab Stuffed Mushrooms are calling your name. They are seriously addicting!
These creamy bites of perfection have become a must have at any and all family gatherings and parties. If you need a creamy go to appetizer that will be loved by all you need to try these mushrooms!
What we love most about this recipe is that it’s so crazy easy. Plus, it can feed a lot of people as well! An appetizer like this is one that people usually grab one or two of and then move on, so the fact that this recipe makes so many is perfect for feeding family gatherings or large crowds. It can easily be doubled or tripled if your really feeding a large amount of people.
And once you taste that cream cheese and crab combined…your taste buds are going to be in heaven! Baked to a golden brown and such an easy and elegant appetizer that can be assembled ahead of time! Such a winner every time!
Is it hard to remove the stems from mushrooms?
It’s actually not. We just snap them off and give the mushrooms a really good cleaning with a clean dish towel. (and if you like to eat the stems, just save them and saute them up later for your breakfast omelette or something delicious like that!). Once you learn to clean mushrooms it is a simple task and you can run through it in minutes.
How to assemble your stuffed mushrooms
This recipe starts with cleaned mushroom caps. After you have removed the stems the mushrooms are filled with a mixture of crab meat ( you can use lump crab meat or claw crab meat), cream cheese, garlic, green onion, chopped parsley, Worcestershire sauce, parmesan and a little bit of bread crumbs just to bind it together.
Use real crab meat in this recipe. I use frozen crab meat, or refrigerated crab meat from my seafood section of my market. Most crab meat even the one sold at the seafood counter is previously frozen unless you live right where it is caught fresh so the frozen will work fine in this recipe.
Mix the filling and stuff the mushrooms in heaping mounds.
How do you store these leftover mushrooms?
Well to be be honest we have never had much leftover of these mushrooms but if you do happen to have some leftover, just store them in the fridge to enjoy later. Then, when it’s time to heat them up to eat, just pop them in the microwave and give them a zap or in your toaster oven works well too.
Can you freeze these creamy crab stuffed mushrooms?
We don’t recommend it. We know some people will freeze mushrooms but we would rather not. You can freeze the filling but we don’t care for the texture of the mushroom after it was frozen. With how simple they are to make fresh, there’s really no point. Freezing them will cause them to be mushy and possibly retain water and who really wants to eat that?
Just make up a batch and eat them within a few days of making them. It’s really as simple as that. Stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser! Great for game day, holiday parties, special occasions or just as a light meal.
Don’t miss out on this simple appetizer recipe. It’s one that is easy to make and really does taste amazing!
OTHER APPETIZERS YOUR GOING TO LOVE:
Are you looking for the perfect appetizer to kick of a party or celebration? If so, these Creamy Crab Stuffed Mushrooms are calling your name. They're simple, delicious, and the perfect bite-size!
- 20-24 large white button mushrooms, rinsed well with stem removed
- 8 oz. cream cheese, room temperature
- 1/2 cup Parmesan cheese
- 2-3 tbsp. fresh chopped parsley
- 1/2 cup bread crumbs
- 1 tbsp. garlic, minced
- 1/2 tbsp. Worcestershire sauce
- 2 large green onions, thinly sliced
- 1 cup crab meat, chopped
Preheat oven to 375.
Arrange the mushrooms upside down in a baking dish. In a large bowl mix remaining ingredients.
Scoop about 1 1/2 tablespoons of filling into each mushroom.
Bake for 20 minutes in the preheated oven, then broil on high for 1 minute (keeping a close eye on it). Cool a few minutes before serving.