The creamy cheese wedged into the centers of these crab-stuffed mushrooms will send you to your knees. These savory bites are a great finger food for parties!
One of the things that made me scratch my head when my husband and I were dating was when I discovered that he didn’t like mushrooms. I could hardly believe what I was hearing. Mushrooms are amazing! They are one of my all-time favorite foods, especially when they are stuffed with other delicious goodies. Although I don’t understand his perspective on this very important matter, it means that I get all the ‘shrooms! I am always happy to consume every morsel of these Crab Stuffed Mushrooms because they are GOOD! Creamy, savory and just sooo good.
HOW TO MAKE CRAB STUFFED MUSHROOMS
STEP 1
Preheat oven to 375 degrees F. Using a sharp knife, remove stems from the mushrooms leaving a hole in the center of the mushroom (do not discard stems). Place mushroom caps on a baking sheet that is coated with cooking spray.
STEP 2
Finely chop the stems.
STEP 3
Melt the butter in a skillet over medium heat. Add chopped mushroom stems, garlic, parsley, salt and pepper.
STEP 4
Cook for 3 to 4 minutes, or until mushrooms are soft and garlic is fragrant.
STEP 5
Cut the havarti cheese into 1/2-inch cubes and place a cube inside each mushroom cap.
STEP 6
Add mushroom mixture to a medium bowl, along with crab meat, Parmesan cheese and cayenne pepper (if using). Mix well and set aside.
STEP 7
Top the mushrooms with the crab filling, dividing evenly. Top with extra Parmesan cheese, if desired.
STEP 8
Bake in the preheated oven for 20 minutes or until cooked through.
RECIPE TIPS: HOW TO MAKE THE BEST STUFFED MUSHROOMS
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If you cannot find havarti cheese, feel free to replace it with cream cheese instead!
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For an extra bit of flavor and texture, sprinkle sliced green onions over the top just before baking.
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Cleaning mushrooms is an important step when making stuffed shrooms. Wash them really well with a damp paper towel (make sure all dirt is removed) before diving into the recipe.
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Bake as close to serving as possible for the creamiest result.
CANNED CRAB VS FRESH CRAB MEAT
Canned meat is available on your grocer’s shelf and can be popped right out of the can and can also be eaten plain. Often it comes with fillers in addition to crab, so pay attention to the ingredient list as flavors may have been added that will affect your recipe. Fresh crab meat is more costly since it requires extra work to harvest the meat, but it has amazing flavor and will make your next recipe taste delicious!
Crab Stuffed Mushrooms
Ingredients
- 14 oz. package gourmet stuffing mushrooms rinsed
- 4 tbsp. butter
- 2 cloves garlic minced
- 1/4 cup flat-leaf parsley chopped
- salt and pepper
- 6 oz. package lump crab meat
- 1/4 cup Parmesan cheese
- 1/2 tsp. cayenne pepper optional
- 4 oz. havarti cheese
Instructions
- Preheat oven to 375 degrees F. Using a sharp knife, cut out the stems from the mushrooms leaving a hole in the center of the mushroom (chop the stems after they have been removed). Place mushroom caps on a baking sheet that is coated with cooking spray.
- Melt the butter in a skillet over medium heat. Add chopped mushroom stems, garlic, parsley, salt and pepper. Cook for 3 to 4 minutes, or until mushrooms are soft and garlic is fragrant. Add mixture to a medium bowl, along with crab meat, Parmesan cheese and cayenne pepper (if using). Mix well and set aside.
- Cut the cheese into 1/2-inch cubes and place a cube inside each mushroom cap. Top the mushrooms with the crab mixture, dividing evenly. Top with extra Parmesan cheese, if desired, and bake in the preheated oven for 20 to 25 minutes or until cooked through.
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