Creamy Garlic Crab-Stuffed Mushrooms

Here’s a delicious and indulgent recipe for Creamy Garlic Crab-Stuffed Mushrooms — perfect for appetizers or a savory party bite!

🦀 Creamy Garlic Crab-Stuffed Mushrooms Recipe

Ingredients:

• 16 large white or cremini mushrooms, stems removed and cleaned

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1/4 cup onion, finely chopped

• 8 oz lump crab meat (or imitation crab, finely chopped)

• 4 oz cream cheese, softened

• 1/4 cup mayonnaise

• 1/4 cup grated Parmesan cheese

• 1/4 cup shredded mozzarella (optional for extra gooeyness)

• 2 tablespoons fresh parsley, chopped (plus more for garnish)

• 1 teaspoon lemon juice

• 1/4 teaspoon paprika

• Salt and pepper, to taste

• Breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a baking dish.

2. Prepare mushrooms: Remove stems from the mushrooms and clean them with a damp towel. Hollow out slightly with a spoon if needed to make more room for filling.

3. Sauté aromatics:
   In a skillet over medium heat, melt the butter. Add garlic and onions, cooking until softened and fragrant (about 2–3 minutes).

4. Make the filling:
   In a bowl, mix sautéed garlic and onions with cream cheese, crab meat, mayo, Parmesan, mozzarella (if using), parsley, lemon juice, paprika, salt, and pepper. Stir until creamy and well-combined.

5. Stuff mushrooms:
   Spoon the filling generously into each mushroom cap. If desired, sprinkle breadcrumbs on top for a crispy finish.

6. Bake:
   Place stuffed mushrooms on the baking sheet or dish. Bake for 18–20 minutes, or until mushrooms are tender and tops are golden brown.

7. Garnish and serve:
   Sprinkle with fresh parsley and a touch of extra Parmesan if desired. Serve warm!

💡 Tips:

• Make it ahead: Stuff the mushrooms and refrigerate for up to 24 hours before baking.

• Add heat: Mix in a pinch of cayenne pepper or hot sauce to the filling for a spicy kick.

• No crab? Swap for chopped shrimp, canned tuna, or leave out for a vegetarian version using finely chopped sautéed mushroom stems.