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Savory Crab Stuffed Mushrooms

Savory Crab Stuffed Mushrooms

These Savory Crab Stuffed Mushrooms are filled with tender crabmeat, buttery panko, parmesan, Dijon, lemon, and a touch of horseradish. They bake until the mushrooms are tender and the tops are warm, golden, and full of rich seafood flavor.
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Ingredients
  

  • 24 large brown mushrooms
  • ¾ lb crabmeat
  • 2 tablespoon fresh lemon juice
  • ½ cup panko bread crumbs
  • ½ cup unsalted butter melted
  • ½ cup parmesan cheese grated, divided
  • 3 teaspoon Dijon mustard
  • 2 teaspoon horseradish
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Preheat the oven to 375°F.
  • Lightly grease an 8 x 13-inch baking pan.
  • Clean the mushrooms and remove the stems, leaving the caps ready to fill.
  • Add the crabmeat to a large bowl and drizzle with fresh lemon juice.
  • Stir in the panko bread crumbs.
  • Add the melted butter, part of the parmesan cheese, Dijon mustard, horseradish, garlic powder, onion powder, and chopped parsley to the crab mixture.
  • Mix gently until the filling is combined.
  • Scoop the crab mixture into the mushroom caps using a cookie scoop or spoon.
  • Arrange the filled mushrooms in the prepared baking pan.
  • Sprinkle the remaining parmesan cheese over the tops of the stuffed mushrooms.
  • Bake for 15 to 20 minutes, or until the mushrooms are tender and the filling is heated through.
  • Remove from the oven and serve immediately.
  • Enjoy!

Notes

For the best texture, drain the crabmeat well and avoid overmixing the filling so the crab stays tender and the mushrooms do not become watery.
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