Description
Crab Stuffed Mushrooms are a savory appetizer featuring tender white button mushrooms filled with a flavorful mixture of crab meat, bell pepper, onion, Gruyere cheese, and seasoned breadcrumbs, then baked to golden perfection. This dish is perfect for entertaining or a delicious starter that combines seafood and cheesy goodness in every bite.
Ingredients
Scale
Main Ingredients
- 24 White Button Mushrooms (cleaned with stems removed)
- ½ pound Crab claw meat
- 1 cup Gruyere cheese (shredded, divided)
- 2 tablespoons Onion (finely chopped)
- 2 tablespoons Red bell pepper (finely chopped)
- 3 tablespoons Seasoned Panko breadcrumbs
- ¼ teaspoon Garlic powder
- 1 teaspoon Old Bay seasoning
- Salt & Pepper to taste
Instructions
- Prepare the filling mixture: In a bowl, combine the finely chopped onion, red bell pepper, ½ cup of shredded Gruyere cheese, garlic powder, and Old Bay seasoning. Stir well to evenly blend all the ingredients.
- Add crab meat: Gently fold in the crab claw meat to the vegetable and cheese mixture, making sure the crab is incorporated without breaking it up too much. Season with salt and pepper to taste.
- Fill the mushrooms: Using a spoon, carefully stuff each cleaned white button mushroom cap with the crab mixture, ensuring they are evenly filled. Place the stuffed mushrooms on a lined baking sheet for baking.
- Top the mushrooms: Sprinkle the remaining ½ cup of Gruyere cheese evenly over the stuffed mushrooms, then top with the seasoned panko breadcrumbs for a crispy finish.
- Bake the mushrooms: Preheat the oven to 350°F (175°C). Bake the mushrooms on the center rack for 20 to 30 minutes, until the mushrooms are tender and the topping is golden brown and bubbly.
- Serve immediately: Remove the baked stuffed mushrooms from the oven and serve hot as a delicious appetizer or party snack.
Notes
- For best results, use fresh white button mushrooms with firm caps and no bruising.
- If crab claw meat is unavailable, substitute with lump crab meat or canned crab meat.
- Adjust Old Bay seasoning to your taste preference if you prefer milder or stronger flavors.
- To make ahead, prepare the stuffing mixture and fill mushrooms, then refrigerate until ready to bake.
- Ensure mushrooms are cleaned gently and dried well to avoid sogginess during baking.
