Crab Stuffed Mushrooms with Garlic Butter
Crab Stuffed Mushrooms with Garlic Butter are a crowd-pleasing appetizer that combines the savory richness of lump crab meat and the aromatic charm of garlic butter. These tender mushroom caps are generously filled with a creamy, flavorful stuffing that is sure to impress at any gathering. Perfect for parties or cozy nights in, they are easy to prepare and disappear quickly!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6 (approximately 12 stuffed mushrooms) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 large white mushrooms
- 1 cup lump crab meat
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushrooms with a damp cloth and remove the stems; chop the stems and set aside.
- In a mixing bowl, combine crab meat, cream cheese, garlic, chopped mushroom stems, Parmesan cheese, melted butter, parsley, salt, and pepper. Mix until well combined.
- Generously fill each mushroom cap with the crab mixture.
- Arrange stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 2 stuffed mushrooms (80g)
- Calories: 160
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For an extra kick, consider adding diced jalapeños to the filling for some heat. You can substitute crab meat with shrimp or lobster for a different seafood experience. Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days.