Description

Savory crab stuffed mushrooms filled with a creamy, herby crab mixture, topped with buttery panko crumbs, and baked until golden. An elegant appetizer that feels like steakhouse dining but with weeknight ease.

Ingredients

24 medium cremini or white button mushrooms (about 1 1/2 pounds)

1 tablespoon olive oil (for caps) + more as needed

8 ounces lump or claw crab meat, drained and picked over

6 ounces cream cheese, softened

1/4 cup mayonnaise

1/3 cup finely grated Parmesan cheese

2 green onions, finely sliced

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning (to taste)

1/2 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 tablespoons fresh parsley, chopped (plus more for garnish)

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1/2 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

Lemon wedges, for serving (optional)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Wipe mushrooms clean, remove stems, finely chop stems. Toss caps with olive oil and a pinch of salt, set cavity-side up.
Heat a skillet over medium, drizzle in oil, and sauté chopped stems with salt until dry and lightly browned, 3–5 minutes. Stir in garlic for 30 seconds, then cool.
In a bowl, mix cream cheese and mayonnaise until smooth. Stir in Parmesan, Dijon, Worcestershire, Old Bay, lemon zest and juice, green onions, parsley, cooled stems, salt, and pepper. Gently fold in crab meat.
Combine panko with melted butter until evenly moistened.
Stuff each mushroom cap with about 1 tablespoon filling, mounding slightly. Top with buttery panko. Bake 16–20 minutes until golden and tender; broil briefly for deeper color if desired.
Rest 5 minutes, garnish with parsley, and serve warm with lemon wedges.

Notes

Do not rinse mushrooms—wipe clean to avoid sogginess.

Sauté stems until dry before mixing into filling for concentrated flavor.

Can assemble ahead and refrigerate up to 24 hours before baking.

For gluten-free, use gluten-free panko or extra Parmesan as topping.

Broil briefly at the end for extra golden tops.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 stuffed mushrooms
Calories: 180
Sugar: 1g
Sodium: 310mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg