Crab Stuffed Mushrooms
Fill mushroom caps with homemade deviled crab and smother in garlic butter sauce for an easy mouth-watering appetizer. There’s no cream cheese so the flavor of the crab shines in these crab stuffed mushrooms caps. Ready in just under 30 minutes.
Servings: 10 Servings
Calories: 228kcal
Ingredients
Mushrooms
- 20 Large white button mushrooms or about 30 medium-large cleaned
- 1/2 cup butter salted
- 2 cloves garlic minced
- 1 small Onion finely chopped, about ½ of a cup
- ½ cup bell pepper diced
- 12 ounces crab meat
- 2 teaspoon chopped parsley
- 1 teaspoon Italian seasoning
- ¾ cup Italian breadcrumbs
- ½ cup grated parmesan cheese
Garlic Butter Sauce
- ½ cup butter salted
- ½ cup white wine
- 1 teaspoon garlic powder
Garnish
- White cheddar cheese or mozzarella, optional
- Lemon wedges
Instructions
- Preheat oven to 350°.
- Spray baking pan with sides with baking spray.
- Gently clean mushrooms with a damp paper towel and remove stems, reserving stems. Place mushroom caps, gill sides up in the prepared baking dish.
- Finely chop mushroom stems, about 1/2 of a cup.
- Melt 1/2 cup butter in a skillet set on medium heat.
- Add chopped mushroom stems, garlic, onions, and green peppers and cook until slightly softened, about 5 to 7 minutes.
- Remove from the heat.
- Add crab meat, parsley, Italian seasoning, parmesan cheese, and bread crumbs. Mix until moist.
- Evenly distribute the mixture between mushroom caps.
- Make the garlic butter sauce. In a separate saucepan, mix 1/2 cup melted butter, white wine and garlic powder. Drizzle over mushroom caps.
- Place in preheated 350° oven and bake for 20 minutes or until the mushroom caps are cooked to your preferred doneness.
- **If using cheese, add cheese to the cooked mushrooms and place back into the oven for about 5 minutes until the cheese has melted.
- Serve hot with lemon wedges for squeezing over the mushrooms.
Notes
- Portobellos can be used in place of the button mushrooms. Portobellos may take longer to bake.
- Canned or fresh cooked crab meat can be used.
- 12 ounces of crab meat is approximately 1 cup. More meat can be added if desired.
- Pick through any crab meat and discard shell and/or cartilage pieces.
- Any variety of breadcrumbs can be used.
- White wine can be substituted with 1/2 cup chicken broth with 1 tablespoon of apple cider vinegar or lemon juice.
- Cheese can be added to the tops of the baked mushrooms. Bake an additional 5 minutes after adding cheese. Sliced white cheddar and mozzarella are great for this.
- Wine can be substituted with an equal amount of chicken broth with 1 tablespoon of apple cider added.
- Leftovers can be refrigerated in an airtight container for up to 2 days before the quality suffers.
- To reheat, place the mushrooms on a microwave-safe plate and microwave for 30 to 60 seconds or until the centers are 165⁰F.
Nutrition
Serving: 2Mushrooms | Calories: 228kcal | Carbohydrates: 7g | Protein: 9.5g | Fat: 18g | Saturated Fat: 11.1g | Cholesterol: 54mg | Sodium: 442mg | Fiber: 0.9g | Sugar: 1.7g
