Ingredients
For the Mushrooms
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12 large portobello mushrooms
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2 tablespoons vegetable oil or butter
For the Filling
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1 cup cooked crab meat
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1/2 cup cream cheese, softened
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1/4 cup sour cream
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2 cloves garlic, minced
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1/4 cup chopped green onions
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1/2 teaspoon paprika
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Salt and pepper, to taste
For Topping
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1/4 cup grated Parmesan cheese
Instructions
Prep the Mushrooms
Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and scoop out a bit of the center to make space for the filling.
Sauté the Garlic
Heat oil or butter in a small skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Remove from heat.
Make the Filling
In a mixing bowl, combine crab meat, cream cheese, sour cream, green onions, sautéed garlic, paprika, salt, and pepper. Mix until creamy and well blended.
Stuff the Mushrooms
Spoon the filling into each mushroom cap generously. Don’t be afraid to slightly overfill.
Add Cheese & Bake
Sprinkle Parmesan cheese over each stuffed mushroom. Preheat the oven to 375°F (190°C) and bake for 18–20 minutes, or until the tops are golden and bubbly.
Serve
Let cool slightly and serve warm as an appetizer or light meal.
Notes
Use fresh crab meat for best flavor. If using canned, drain thoroughly.
You can prep the filling up to a day in advance and stuff the mushrooms just before baking.
To avoid soggy mushrooms, pre-bake the caps for 5 minutes before stuffing.
These are naturally gluten-free—just double-check packaged ingredients.
Pairs wonderfully with white wine or lemon-infused sparkling water.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 140
- Sugar: 2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg