Make any occasion more special with these savory, crowd-pleasing appetizers that are ready in less than an hour!
Seafood has always been my favorite. Yes, I was that child who requested fish sticks for every birthday dinner. As an adult, I prefer dishes like crab cakes and lobster mac and cheese over steak. And anytime there are seafood-based appetizers at a party, I avail myself of second and third helpings.
This crab-stuffed mushroom recipe seems perfectly made for me! It’s way easier than I thought it might be, and it comes together in just over half an hour—making it a go-to for impromptu get-togethers. And the rich, creamy flavors of crab meat combined with onions, Parmesan, breadcrumbs, and seasonings are downright decadent. Paired with the earthiness of the mushroom caps, they somehow manage to be both cheesy and light at the same time!
I’ve made these with regular old white mushrooms and baby portobellos, which give the appetizer a slightly deeper, earthier flavor profile. I might make this dish as an entrée for my next date night by using large portobellos. I imagine they’ll be quite satisfying when paired with a salad and a nice bottle of wine.
How to keep stuffed mushrooms from getting soggy
Because mushrooms are mostly water, they can release a lot of moisture during cooking, which can make stuffed mushrooms soggy. Here are a few options for preventing this:
Pre-bake the mushroom caps: Place the cleaned, unstuffed mushroom caps stem-side down on a baking sheet and roast them in a 375°F oven for 10–15 minutes to help release excess water. After baking, blot the caps with paper towels to remove any remaining moisture before stuffing them.
Go easy on the oil: Brushing the caps lightly with olive oil helps with browning, but avoid over-oiling, as too much oil can trap moisture inside the mushrooms. You can also use an olive oil cooking spray instead of brushing on the oil; just spritz lightly.
Don’t crowd the pan: Give the mushrooms plenty of space on the baking sheet so steam can escape and the mushrooms get roasted rather than steaming.
Use a rack: Place a wire cooling rack or broiler rack on your baking sheet and arrange the mushrooms on top. This allows moisture to drip away rather than pooling under the mushrooms, helping them stay firm.
How do I store leftovers?
Store leftover crab-stuffed mushrooms in an airtight container in the fridge and enjoy them within 2 days for the best quality. You can also freeze them for up to 2 months—but the texture of both the mushrooms and the filling will change. Thaw overnight in the fridge and reheat in a 350°F oven until heated through, about 10-15 minutes.
Serving suggestions
Crab-stuffed mushrooms deserve a prime spot on any buffet table. When preparing them for a party, I like to surround them with other popular appetizers, such as Spicy Deviled Eggs, Red Pepper Hummus with crudités, Grape Jelly Meatballs, and Salt-And-Pepper Chicken Wings. Add a pitcher of White Sangria or a round of Cosmopolitan cocktails, and you’ve got an exceptional event!
Ingredients
- 24 medium white mushrooms
- 1/4 cup olive oil
- 12 ounces crab meat flaked
- 1/4 cup finely chopped onion
- 1 teaspoon dry mustard
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large egg beaten
- 3 tablespoons mayonnaise
Instructions
- Preheat the oven to 375°F.
- Clean mushrooms by gently rinsing them and wiping with a paper towel until dry. Remove and roughly chop the stems, then place them in a bowl and set aside.
- Brush mushroom caps with olive oil and arrange them on a baking sheet.
- Combine the chopped mushroom stems with the flaked crab meat, onion, dry mustard, Parmesan cheese, panko breadcrumbs, parsley, red pepper, black pepper, garlic powder, beaten egg, and mayonnaise. Mix well.
- Spoon the filling into each mushroom cap, pressing gently to pack.
- Bake in the preheated oven for 20 minutes or until the mushrooms are tender and the tops are golden brown.
- Remove from oven and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment