Ingredients
- 12 large white mushrooms, stems removed
- 1 cup lump crab meat, checked for shells
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 3 cloves garlic, minced
- 2 green onions, finely sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped
- Extra Parmesan for topping (optional)
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a baking dish.
- Clean mushrooms with a damp cloth, remove stems, and finely chop about 1/4 cup of stems.
- In a bowl, mix cream cheese, mayonnaise, garlic, chopped stems, green onions, Parmesan, breadcrumbs, lemon juice, Worcestershire sauce, Old Bay, black pepper, and salt.
- Gently fold in crab meat, keeping it slightly chunky.
- Brush mushroom caps with melted butter and arrange in the baking dish.
- Fill each cap with the crab mixture, mounding slightly.
- Drizzle remaining butter over the tops and sprinkle extra Parmesan if desired.
- Bake for 18–22 minutes until mushrooms are tender and filling is hot and golden.
- Let rest for a few minutes, garnish with parsley, and serve warm.
Notes
- Do not soak mushrooms; wipe clean to avoid excess moisture.
- Use lump crab meat for best texture and flavor.
- Prepare filling ahead for convenience.
- Bake in a single layer to prevent sogginess.
- Can be frozen before baking and cooked directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
