Herb-Infused Crab-Stuffed Mushrooms with Crispy Topping

Recipe Collection: Appetizer

Herb-Infused Crab-Stuffed Mushrooms with Crispy Topping elevate your appetizer selection with tender mushroom caps filled with perfectly seasoned crabmeat, cream cheese, and fresh herbs. Each bite is a burst of flavor, and the crispy breadcrumb topping adds a satisfying crunch, making these mushrooms a must-have for any gathering.

This pescatarian recipe is free from gluten, dairy, shellfish, and eggs, catering to various dietary needs. Perfect for parties or as a gourmet snack, these stuffed mushrooms can be served warm or at room temperature.

Overview

Elevate your appetizer game with these exquisite Herb-Infused Crab-Stuffed Mushrooms. Perfectly seasoned crabmeat is combined with cream cheese and fresh herbs, then nestled into tender mushroom caps. A crispy breadcrumb topping adds the perfect crunch, making these stuffed mushrooms a guaranteed crowd-pleaser at any gathering.

Diet Type

Pescatarian

Allergies

Dairy, Shellfish, Gluten, Eggs

Cuisine

American

Serving Size: 10

Cooking Time: 40 minutes

Ingredients

• 1 Pound (lb) large mushrooms
• 1.5 Tablespoons (tbsp) vegetable oil
• 4 Tablespoons (tbsp) butter, divided
• 0.25 Cups onion, minced
• 1 6 Ounces (oz) can crab meat, drained
• 0.25 Cups cream cheese, softened
• 1 Large egg, whisked
• 2 Cups fresh bread crumbs, divided
• 2 Tablespoons (tbsp) fresh parsley, minced
• 0.5 Teaspoons (tsp) salt, seasoned
• 0.25 Teaspoons (tsp) black pepper, ground

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet to prepare for baking.
2. Clean the mushrooms and remove the stems. Chop enough stems to yield one cup. Use a pastry brush to coat the mushroom caps with vegetable oil, ensuring they are evenly covered.
3. In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushroom stems and minced onion, sautéing for about 4 minutes until the onion is translucent. Remove from heat and allow the mixture to cool slightly.
4. In a large mixing bowl, combine the cooled mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup of bread crumbs, parsley, salt, and pepper. Mix until well combined.
5. Spoon the crab mixture generously into each mushroom cap, ensuring they are well filled. Arrange the stuffed caps on the prepared cookie sheet.
6. In a small skillet, melt the remaining 2 tablespoons of butter. Add the remaining 1 cup of bread crumbs, stirring until they are well coated and lightly toasted.
7. Sprinkle the buttered bread crumbs over the stuffed mushroom caps, ensuring an even distribution for a crispy topping.
8. Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the tops are golden brown.
9. Serve warm, garnished with additional fresh parsley if desired. Enjoy the delightful combination of flavors and textures!

Enjoy your homemade Herb-Infused Crab-Stuffed Mushrooms with Crispy Topping!