Ingredients
- 12 large button or cremini mushrooms
- 1 cup cooked crab meat (fresh, canned, or imitation)
- 2 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare the Mushrooms
- Preheat your oven to 375°F (190°C).
- Wash the mushrooms and carefully remove the stems. Set the caps aside and finely chop the stems.
- Prepare the Filling
- In a bowl, combine the crab meat, cream cheese, mayonnaise, Dijon mustard, Parmesan cheese, parsley, garlic powder, onion powder, paprika, salt, and pepper.
- Add the finely chopped mushroom stems and mix until fully combined.
- Stuff the Mushrooms
- Place the mushroom caps on a baking sheet lined with parchment paper.
- Spoon the crab mixture into each mushroom cap, filling generously.
- Top with Cheese
- Sprinkle shredded mozzarella cheese over the top of each stuffed mushroom.
- Bake
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
- Serve
- Garnish with additional parsley if desired and serve warm.
Tips
- For added flavor, use a splash of lemon juice or a dash of hot sauce in the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
