Introduction
Stuffed mushrooms are a classic appetizer that never fails to impress at gatherings, parties, or family dinners.
This recipe for Stuffed Mushrooms with Crabmeat elevates the traditional dish by incorporating tender crabmeat, savory seasonings, and a crispy panko topping, creating a delightful combination of flavors and textures.
Ingredients ( 24 servings )
24 Brown Mushrooms, Large
¾ lb Crabmeat.
2 tbsp Fresh Lemon Juice
½ cup Panko Bread Crumbs
½ cup Panko Bread Crumbs.
½ cup Unsalted Butter, Melted
½ cup Unsalted Butter, Melted
½ cup Parmesan Cheese, Grated.
½ cup Parmesan Cheese, Grated
3 tsp Dijon Mustard
3 tsp Dijon Mustard.
2 tsp Horseradish
2 tsp Horseradish
1 tsp Garlic Powder.
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Onion Powder.
2 tbsp Fresh Parsley, Chopped
2 tbsp Fresh Parsley, Chopped
Cheese.
instructions
Preheat oven to 375 degrees.
Prep 8 x 13 inch baking pan by lightly greasing the pan.
Add crabmeat in a large bowl. Drizzle the lemon juice on the crab. Stir in the panko bread crumbs.
Add melted butter,⅕ cup parmesan cheese, dijon mustard, horseradish, garlic and onion powder. In with the crab mixture.
Scoop out the crabmeat mixture with a cookie scoop.
Fill the mushroom caps with the mixture.
Sprinkle the remaining parmesan cheese on top of the filled mushrooms.
Bake at 375 degrees until the mushrooms become tender. (About 15-20 minutes).
Take out of the oven and serve immediately.
Enjoy!
Variations
Cheese Options: Experiment with different types of cheese. Try using cream cheese for a creamier filling, or add a blend of cheeses like mozzarella or cheddar for a different flavor profile.
Herbs and Spices: Enhance the flavor by adding fresh herbs such as thyme, dill, or chives. You can also include spices like cayenne pepper or Old Bay seasoning for a bit of heat.
Vegetable Add-Ins: Incorporate finely chopped vegetables like bell peppers, spinach, or green onions into the crab mixture for added texture and nutrition.
Bacon or Sausage: For a heartier version, mix in cooked and crumbled bacon or sausage to the crab filling. This adds a savory depth of flavor.
Gluten-Free Option: Substitute regular panko breadcrumbs with gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
Different Proteins: If crabmeat isn’t available, you can use shrimp, lobster, or even cooked chicken as a filling alternative.
Spicy Version: Add diced jalapeños or a splash of hot sauce to the crab mixture for a spicy kick.
Storage
Refrigeration: Store any leftover stuffed mushrooms in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days.
Freezing: If you want to prepare them in advance, you can freeze the stuffed mushrooms before baking.
Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months.
Baking from Frozen: When ready to bake, you can cook them directly from frozen. Just add an extra 5-10 minutes to the baking time, checking for doneness.
Reheating: To reheat leftover stuffed mushrooms, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
By following these variations and storage tips, you can customize your Stuffed Mushrooms with Crabmeat and enjoy them fresh or save them for later!