“Made these for Christmas Eve dinner and they were a big hit. Even my 3 yr old Granddaughter ate them and asked for more.”

These Savory Crab Stuffed Mushrooms are a sophisticated and flavorful appetizer, perfect for entertaining. Tender mushroom caps are generously filled with a rich blend of delicate crabmeat, panko breadcrumbs, Parmesan cheese, and a zesty kick from Dijon, horseradish, and spices. Baked to perfection, they’re sure to impress your guests.

Savory Crab Stuffed Mushrooms

Ingredients (24 servings):

Instructions:

1. Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8×13-inch baking pan.
2. Prepare Mushroom Caps: Gently clean the brown mushrooms. Carefully remove the stems from the mushroom caps. You can finely chop the stems and add them to the crab mixture if you wish, or discard them.
3. Combine Crab Mixture: In a large bowl, add the crabmeat. Drizzle the fresh lemon juice over the crab. Add the ½ cup Panko bread crumbs.
4. Add Wet & Dry Mix-ins: Pour in the ½ cup melted unsalted butter. Add about 1/4 cup of the grated Parmesan cheese, 3 tsp Dijon mustard, 2 tsp horseradish, 1 tsp garlic powder, and ½ tsp onion powder. Stir everything together well to combine the crab mixture.
5. Stuff Mushrooms: Scoop out the crabmeat mixture (a small cookie scoop works well) and generously fill each mushroom cap with the mixture.
6. Top with Cheese: Arrange the filled mushroom caps in the prepared baking pan. Sprinkle the remaining 1/4 cup of grated Parmesan cheese on top of the filled mushrooms.
7. Bake: Bake in the preheated oven at 375°F (190°C) for about 15-20 minutes, or until the mushrooms become tender and the filling is golden and heated through.
8. Garnish & Serve: Take out of the oven. Sprinkle with freshly chopped parsley for garnish and serve immediately.