Crab Stuffed Mushrooms
Searching for one incredible appetizer? Look no further…my recipe for Crab Stuffed Mushrooms is here and it is amazing! I use the finest quality premium claw meat available at The Carolina Meat & Fish Co. combined with whipped cream cheese and tangy Parmesan cheese. This is a great recipe to add to your Feast of the Seven Fishes, serve at any party, or just on a weeknight.
For a twist, I also make a version of these mushroom using hot sausage instead of crab meat. I am not sure which ones I like best…they are both incredible! Check out my Appetizer blog for other great party recipes!
What you need:
- 12 large button mushrooms
- 1/2 pound crabmeat (I used premium claw meat)
- 1 stick butter
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/2 cup seasoned breadcrumbs
- 2/3 cup whipped cream cheese
- 3 TBLS grated Parmesan cheese
- fresh parsley
Start by prepping the mushrooms. Wipe with dry paper towel to remove any dirt. With a spoon, scrap the inside of the mushrooms to form a well. Do NOT throw away the stems/insides…chop them up. In a pan, combine the chopped mushroom pieces, garlic, shallot and butter. Cook until everything softens…about 6 minutes.
Add a handful of fresh parsley and the breadcrumbs to the pan. Cook for another two minutes. Transfer the mixture to a bowl and allow to cool for a few minutes. Fold in the cream cheese and crab meat. Season with salt and pepper. Fill the mushroom caps with the mixture as shown below. Bake in a 375 degree oven for about 10 minutes or until browned. Serve and Enjoy!