Delicious Stuffed Mushrooms with Crab: A Decadent Appetizer

Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp cloth to remove dirt. Gently twist and pull to remove the stems, leaving the caps intact. (Save the stems for another recipe, like a soup or stir-fry!)
Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle lightly with salt and pepper. Set aside.

In a medium bowl, combine the softened cream cheese and shredded Parmesan cheese until smooth.
Add the crab meat, minced garlic, chopped green onions, parsley, Old Bay seasoning, lemon juice, breadcrumbs, salt, and pepper. Mix well until all the ingredients are evenly distributed.

Using a small spoon or piping bag, generously fill each mushroom cap with the crab mixture, slightly mounding it on top.
Sprinkle a light layer of breadcrumbs over the stuffed mushrooms for added crunch.

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the filling is golden and the mushrooms are tender.
If you prefer a crispier topping, switch to broil for the last 2-3 minutes of baking, but keep a close eye to avoid burning.

Once baked, remove the mushrooms from the oven and let them cool for a few minutes.
Garnish with fresh parsley and serve with lemon wedges for a bright, zesty finish.

Choose the right mushrooms: Large white button mushrooms or cremini mushrooms work best because they have a sturdy cap and mild flavor that complements the rich crab filling.
Don’t overfill: While it’s tempting to pile on the filling, make sure it’s slightly mounded but not overflowing, as it may spill during baking.
Experiment with seasonings: Add a pinch of cayenne pepper for a spicy kick or swap Old Bay for Italian seasoning for a different flavor profile.
Make ahead: Prep the mushrooms and filling a day in advance, then stuff and bake just before serving.

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