Savory Crab Stuffed Mushrooms

 A classic and elegant appetizer, these mushrooms are filled with a rich, savory crab mixture and topped with a golden layer of Parmesan cheese. Perfect for parties or a special treat.

Yields: 24 stuffed mushrooms
Prep time: 20 minutes
Cook time: 15-20 minutes

Ingredients

• 24 large brown mushrooms

• ¾ lb crabmeat, picked over for shells

• ½ cup (1 stick) unsalted butter, melted

• 1 cup Panko bread crumbs, divided

• 1 cup grated Parmesan cheese, divided

• 3 tsp Dijon mustard

• 2 tsp prepared horseradish

• 2 tbsp fresh lemon juice

• 2 tbsp fresh parsley, chopped

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

Instructions

1. Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a large rimmed baking sheet with oil or non-stick spray.

2. Prepare the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Carefully remove the stems (you can save them for another use, like stock or gravy).

3. Make the Filling: In a large mixing bowl, combine the crabmeat, ½ cup of the Panko bread crumbs, ½ cup of the Parmesan cheese, Dijon mustard, horseradish, lemon juice, 1 tablespoon of parsley, garlic powder, and onion powder. Pour the melted butter over the mixture and stir gently until everything is well combined. Season with a pinch of salt and pepper to taste.

4. Stuff the Mushrooms: Using a small spoon or a cookie scoop, fill each mushroom cap with the crab mixture, mounding it slightly.

5. Add the Topping: In a small bowl, mix the remaining ½ cup of Panko bread crumbs and ½ cup of Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed mushroom.

6. Bake: Arrange the stuffed mushrooms in the prepared baking dish. Bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown.

7. Serve: Remove from the oven, garnish with the remaining tablespoon of fresh parsley, and serve immediately.

Chef's Tips

• Crab Choice: For the best flavor, use lump crabmeat. Canned, fresh, or pasteurized crab all work well—just be sure to drain any excess liquid.

• Make-Ahead: You can assemble the stuffed mushrooms a few hours ahead of time. Cover and refrigerate them until you're ready to bake. You may need to add 1-2 minutes to the baking time if they go into the oven cold.

• For a Crispier Top: For an extra crispy, cheesy top, place the mushrooms under the broiler for the last 1-2 minutes of baking, watching carefully to prevent burning.