Ingredients
Scale
- 24 large white mushrooms (stems removed and cleaned)
- 8 oz cream cheese (softened)
- 1 cup lump crab meat (drained and picked over for shells)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic (minced)
- 1 teaspoon Old Bay seasoning (optional, for extra flavor)
- 1/4 cup breadcrumbs (for topping)
- 1 tablespoon butter (melted, for drizzling)
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Mushrooms: Clean the mushroom caps and carefully remove the stems, discarding the stems or saving them for another use. Gently pat the mushroom caps dry with a paper towel and set them aside on a baking sheet lined with parchment paper.
- Make the Filling: In a large mixing bowl, combine the softened cream cheese, crab meat, Parmesan cheese, mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, and Old Bay seasoning (if using). Stir everything together until fully combined and smooth. Taste and adjust seasoning as necessary.
- Stuff the Mushrooms: Using a small spoon or your hands, fill each mushroom cap with the crab mixture, pressing gently to ensure they are well packed.
- Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms for a crunchy, golden topping.
- Bake: Preheat the oven to 375°F (190°C). Bake the stuffed mushrooms in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden and crispy.
- Garnish and Serve: Remove the mushrooms from the oven and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 90 kcal
- Fat: 6g
- Carbohydrates: 3g
- Protein: 7g