Savory Crab Stuffed Mushrooms

These stuffed mushrooms are a classic party appetizer. The combination of zesty horseradish, Dijon mustard, and sweet crabmeat creates a sophisticated filling that pairs perfectly with the earthy flavor of large brown mushrooms.

Savory Crab Stuffed Mushrooms

Ingredients (24 Servings)

How To Make Savory Crab Stuffed Mushrooms:

Step 1: Prep the Oven and Pan: Preheat your oven to 375°F. Lightly grease an 8×13-inch baking pan with cooking spray or a small amount of butter. Clean the mushrooms and remove the stems to create a hollow space for the filling.

Step 2: Prepare the Crab Base: In a large mixing bowl, add the 3/4 lb of crabmeat. Drizzle the 2 tbsp of lemon juice over the meat and stir in the 1/2 cup of panko bread crumbs.

Step 3: Mix the Seasonings: Add the 1/2 cup of melted butter, 1/4 cup of the grated Parmesan cheese (reserving the other half for topping), the 3 tsp of Dijon mustard, 2 tsp of horseradish, 1 tsp of garlic powder, and 1/2 tsp of onion powder to the crab mixture. Stir gently until well combined.

Step 4: Stuff the Mushrooms: Using a small cookie scoop or a spoon, portion out the crabmeat mixture and fill each mushroom cap generously.

Step 5: Add Finishing Touches: Place the stuffed mushrooms in the prepared baking pan. Sprinkle the remaining 1/4 cup of grated Parmesan cheese and the 2 tbsp of chopped fresh parsley over the tops.

Step 6: Bake and Serve: Bake at 375°F for 15–20 minutes, or until the mushrooms are tender and the stuffing is golden and heated through. Serve immediately while hot.