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Sweet Pea's Kitchen Cookbook

Savory Crab Stuffed Mushrooms

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  • 5 from 1 vote

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With this recipe for Savory Crab Stuffed Mushrooms your whole family will be amazed. It is one of the most exquisite dishes you will find, and in a recipe so easy that anyone can prepare it.

It’s not just a combination of flavors, this recipe for Savory Crab Stuffed Mushrooms brings you incredible textures and a very high nutritional content.

Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Makes: 24 mushrooms

Ingredients:

24 Brown Mushrooms (Large)

¾ lb Crabmeat

2 tbsp Fresh Lemon Juice

½ cup Panko Bread Crumbs

½ cup Unsalted Butter (Melted)

½ cup Parmesan Cheese (Grated)

3 tsp Dijon Mustard

2 tsp Horseradish

1 tsp Garlic Powder

½ tsp Onion Powder

2 tbsp Fresh Parsley (Chopped)

Directions:

Step 1. Preheat oven to 375 degrees.

Step 2 . Prep 8 x 13 inch baking pan by lightly greasing the pan.

Step 3. Add crabmeat in a large bowl. Drizzle the lemon juice on the crab. Stir in the panko bread crumbs.

Step 4. Add melted butter,⅕ cup parmesan cheese, dijon mustard, horseradish, garlic and onion powder. In with the crab mixture.

Step 5. Scoop out the crabmeat mixture with a cookie scoop.

Step 6. Fill the mushroom caps with the mixture.

Step 7. Sprinkle the remaining parmesan cheese on top of the filled mushrooms.

Step 8. Bake at 375 degrees until the mushrooms become tender. (About 15-20 minutes).

Step 9. Take out of the oven and serve immediately.

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Savory Crab Stuffed Mushrooms

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 24
With thisrecipe for Savory Crab Stuffed Mushroomsyour whole family will be amazed. It is one of the most exquisite dishes youwill find, and in a recipe so easy that anyone can prepare it.
5 from 1 vote

Ingredients 

  • 24 Brown Mushrooms, Large
  • ¾ lb Crabmeat
  • 2 tbsp Fresh Lemon Juice
  • ½ cup Panko Bread Crumbs
  • ½ cup Panko Bread Crumbs
  • ½ cup Unsalted Butter, Melted
  • ½ cup Unsalted Butter, Melted
  • ½ cup Parmesan Cheese, Grated
  • ½ cup Parmesan Cheese, Grated
  • 3 tsp Dijon Mustard
  • 3 tsp Dijon Mustard
  • 2 tsp Horseradish
  • 2 tsp Horseradish
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Onion Powder
  • 2 tbsp Fresh Parsley, Chopped
  • 2 tbsp Fresh Parsley, Chopped

Instructions

  • Preheat oven to 375 degrees.
  • Prep 8 x 13 inch baking pan by lightly greasing the pan.
  • Add crabmeat in a large bowl. Drizzle the lemon juice on the crab. Stir in the panko bread crumbs.
  • Add melted butter,⅕ cup parmesan cheese, dijon mustard, horseradish, garlic and onion powder. In with the crab mixture.
  • Scoop out the crabmeat mixture with a cookie scoop.
  • Fill the mushroom caps with the mixture.
  • Sprinkle the remaining parmesan cheese on top of the filled mushrooms.
  • Bake at 375 degrees until the mushrooms become tender. (About 15-20 minutes).
  • Take out of the oven and serve immediately.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 203mg | Fiber: 1g | Sugar: 1g
Author: Laura

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