Ingredients
Scale
- 1 pound large mushroom caps
- 8 ounces crab meat, fresh or canned
- 1/4 cup bread crumbs
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat oven to 350°F (175°C). Clean mushroom caps and remove stems. Chop the stems and set aside.
- Step 2: In a medium bowl, combine crab meat, bread crumbs, mayonnaise, Parmesan cheese, parsley, minced garlic, and chopped mushroom stems. Mix well.
- Step 3: Fill each mushroom cap with the crab mixture, mounding slightly.
- Step 4: Place the stuffed mushrooms on a baking sheet.
- Step 5: Drizzle the melted butter over the stuffed mushrooms.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown. Serve immediately.
Notes
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the mushrooms in a 350°F oven until warmed through to maintain their texture and flavor.
- Serve these delectable mushrooms as an elegant appetizer or a flavorful side dish alongside grilled fish or chicken.
- Don't overpack the mushroom caps, as the filling will expand slightly during baking and you want it to be nicely browned, not overflowing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American