What mushrooms should I use?

We like bite size white mushrooms or baby bella mushrooms for this recipe. They are easy to eat as finger food. The quantity will depend on the size of your mushrooms. If you use a large mushroom cap you will get 12-13. This size is great for a sit down appetizer where you have a knife and fork. If you use a small mushroom cap you may get 30-36.

Can you freeze leftover mushrooms?

We don’t recommend freezing the crab stuffed mushroom caps, they can get mushy and have a tough texture.

What type of crab should I use?

Any fresh, not processed, crab works great. Use blue crab (from East and Gulf Coast) or Dungeness crab (from West Coast), lump or claw meat. Do not use imitation crab meat which isn't actually crab meat but is usually made from fish paste.

With crab being so expensive, can I stretch this recipe?

Absolutely! Crab is very expensive and, since we love crab, we are always finding ways to stretch how far it will go. To 'stretch' this recipe, you can increase the cheese and Greek yogurt and keep the crab meat quantity the same or just decrease the amount of crab. Both of these options will give you more of a cheese stuffed mushroom with a hint of crab meat - still delicious!

Crab Filled Mushrooms - Appetizer Bliss

Description

These delicious crab filled mushrooms are easy to make and sure to amaze your guests! Perfect for a crowd at your next party.

Ingredients

Scale

24-30 medium-large mushrooms (white or baby bella work great)
4 ounces cream cheese
48 grams (½ cup) parmesan cheese
57 grams (¼ cup) Greek yogurt
¼ pound crab meat
1 Tablespoon chopped green onion
2 Tablespoons shredded parmesan cheese for topping
OPTIONAL: chopped parsley for garnish

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Instructions

Pre-heat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
Prep the mushrooms. Clean and destem the mushrooms. Set aside until ready to fill
Make filling. Add cream cheese, parmesan cheese, and Greek Yogurt to a mixing bowl. Use a hand mixer to mix until well combined and smooth.
Add crab meat and chopped green onion and stir, by hand, until well mixed.
Fill the mushroom caps. Use a small spoon or small cookie scoop to fill each mushroom cap with crab-cheese mixture. You want the filling to sit slightly above the rim of the mushroom cap.
Place on a lined baking sheet.
The number of mushrooms you’re able to fill will depend on the size of your mushrooms.
Bake. Sprinkle tops of the filling with shredded parmesan cheese and bake in a preheated 375°F oven for 20-25 minutes until cheesy crab mixture is bubbly and tops are golden brown.
Serve. Garnish with some chopped parsley and serve warm.

Notes

What type of crab is best? Blue crab (from East Coast), Dungeness crab (from West Coast), lump or claw meat all work great for this appetizer. Make sure it is fresh crab meat, not processed. It should be stored in the refrigerated section at your store, usually in the meat department.

To prevent mushrooms from rolling too much when moving from the counter to the oven and back, you can use a rimmed baking sheet with a wire rack inside. Place the mushrooms between the wires on the rack, they'll help hold the mushrooms in place. The rimmed sheet will also help prevent any oven spills caused by melting cheese or liquid from the mushrooms.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mushroom
Calories: 32
Sugar: 0.6 g
Sodium: 71.3 mg
Fat: 2.2 g
Carbohydrates: 1 g
Protein: 2.5 g
Cholesterol: 8.1 mg