Crab Stuffed Mushrooms
Warm, creamy crab stuffed mushrooms with Parmesan baked on top. An easy seafood appetizer that's perfect for parties or holidays.
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Servings: 8 servings
Ingredients
- ½ lb whole baby bella mushrooms 8-12 medium-sized mushrooms
- 4 oz cream cheese softened
- 1 tablespoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 green onion diced
- 2 tablespoon Italian breadcrumbs
- ¼ cup shredded Parmesan cheese divided
- 6 oz canned white crab meat drained
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Remove the stems from the mushrooms and clean the caps with a damp paper towel. Arrange the mushroom caps on a parchment-lined baking sheet.
- In a medium bowl, mix the cream cheese, garlic, Worcestershire sauce, green onion, breadcrumbs, and half of the Parmesan cheese. Fold in the crab meat.
- Spoon the crab mixture into the mushroom caps. Sprinkle with the remaining Parmesan and chopped parsley.
- Bake for 20-25 minutes, until the mushrooms are tender and the filling is hot and starting to brown on top.
Nutrition
Calories: 99kcal | Carbohydrates: 5g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 264mg | Potassium: 226mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 0.5mg
