Ingredients
Scale
- 20-24 baby bella mushrooms (cremini), about 1.5-2 inches in diameter
- 8 oz crab meat (lump, canned, or imitation), drained and picked over for shells
- 4 oz cream cheese, softened to room temperature
- ¼ cup mayonnaise
- ½ cup freshly grated Parmesan cheese, divided
- ⅓ cup breadcrumbs (panko or regular), optional for non-keto version
- 3 cloves garlic, minced
- 3 green onions (scallions), finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning (or ½ tablespoon if using imitation crab)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil or melted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes cleanup a breeze.
- Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp paper towel—don’t rinse them under water as they’ll absorb moisture and become soggy. Carefully remove the stems by twisting gently, then use a small spoon or melon baller to scrape out the dark gills from inside each mushroom cap, creating a nice cavity for the filling. This step is important because the gills can make the filling watery and dark.
- Chop and Sauté (Optional but Recommended): Finely chop about half of the mushroom stems (save the rest for another use or discard). Heat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté the chopped mushroom stems and minced garlic for 3-4 minutes until softened and fragrant. This concentrates their flavor and removes excess moisture. Let cool slightly.
- Brush the Mushroom Caps: Lightly brush the outside of each mushroom cap with the remaining olive oil or melted butter. This helps them brown beautifully and prevents them from drying out during baking. Arrange them cavity-side up on your prepared baking sheet.
- Make the Crab Filling: In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Mix with a fork or spatula until smooth and well combined. Add the crab meat (breaking up any large chunks), ¼ cup of the Parmesan cheese, breadcrumbs (if using), sautéed mushroom stems and garlic, green onions, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, and cayenne (if using). Gently fold everything together until evenly mixed. Be gentle with the crab meat to keep some larger pieces intact for texture.
- Taste and Adjust: This is your chance to make it perfect! Taste the filling (it’s safe since everything is either cooked or pasteurized) and adjust seasonings. Need more salt? Add a pinch or more Parmesan. Want more brightness? Add another squeeze of lemon. Prefer more spice? Add extra Old Bay or cayenne.
- Stuff the Mushrooms: Using a teaspoon or small cookie scoop, generously fill each mushroom cap with the crab mixture. Don’t be shy—really mound it up! The filling will settle slightly as it bakes. Gently press the filling down to ensure it stays in place.
- Add the Topping: Sprinkle the remaining ¼ cup of Parmesan cheese over the tops of all the stuffed mushrooms. This creates a beautiful golden-brown crust that adds both flavor and visual appeal.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the mushrooms are tender, the filling is heated through and bubbling slightly, and the tops are golden brown. If you want extra browning, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from the oven and let cool for 2-3 minutes (they’ll be very hot inside!). Transfer to a serving platter, garnish with freshly chopped parsley, and serve with lemon wedges on the side for squeezing. Watch them disappear!
Notes
- Mushroom Size Matters: Choose mushrooms that are relatively uniform in size so they cook evenly. Smaller mushrooms (1-1.5 inches) make great bite-sized appetizers, while larger ones (2+ inches) are more substantial.
- Moisture Control: Removing the gills and sautéing the mushroom stems before adding to the filling helps prevent watery filling. If your filling seems too wet, add a tablespoon or two more breadcrumbs or Parmesan.
- Make-Ahead Instructions: Assemble the stuffed mushrooms completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 2-3 minutes to the baking time if going straight from the refrigerator to the oven.
- Imitation Crab Note: If using imitation crab, reduce the Old Bay seasoning slightly as imitation crab is already seasoned. Also, chop it into smaller pieces for better texture.
- Scaling the Recipe: This recipe doubles or triples easily for larger crowds. You can also use larger portobello mushroom caps cut into quarters for a heartier appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 185
- Sugar: 2g
- Sodium: 445mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 45mg