Description
Delicious Crab Stuffed Mushrooms featuring tender white button mushrooms filled with a savory mixture of crab claw meat, bell peppers, onions, Gruyere cheese, and seasoned breadcrumbs, baked to perfection for a delightful appetizer or snack.
Ingredients
Scale
Mushrooms
- 24 White Button Mushrooms (cleaned with stems removed)
Stuffing
- 2 tablespoons Onion (finely chopped)
- 2 tablespoons Red bell pepper (finely chopped)
- ½ pound Crab claw meat
- 1 cup Gruyere cheese (shredded, divided)
- ¼ teaspoon Garlic powder
- 1 teaspoon Old Bay seasoning
- Salt & Pepper to taste
- 3 tablespoons Seasoned Panko breadcrumbs
Instructions
- Prepare the vegetable mixture: In a bowl, combine the finely chopped onion, red bell pepper, half a cup of shredded Gruyere cheese, garlic powder, and Old Bay seasoning. Stir thoroughly until well mixed.
- Add crab meat and season: Gently fold in the crab claw meat into the vegetable and cheese mixture. Season with salt and pepper according to your taste, mixing carefully to preserve the crab’s texture.
- Stuff mushroom caps: Spoon the crab mixture evenly into each cleaned mushroom cap, arranging them on a baking sheet lined with parchment paper or foil for easy cleanup.
- Add toppings: Sprinkle the remaining shredded Gruyere cheese over the stuffed mushrooms, followed by a dusting of the seasoned panko breadcrumbs to create a crispy topping.
- Bake: Preheat your oven to 350°F (175°C). Bake the mushrooms for 20 to 30 minutes until they are cooked through, the cheese has melted, and the breadcrumbs are golden brown.
- Serve: Remove the mushrooms from the oven and serve immediately while hot, perfect as an appetizer or party snack.
Notes
- Ensure mushrooms are wiped clean with a damp cloth, not washed under running water, to avoid sogginess.
- Use fresh crab claw meat for the best flavor, but canned lump crab meat can be a substitute if necessary.
- Seasoned panko breadcrumbs add a nice crunch; plain panko can be used with additional seasonings if needed.
- These stuffed mushrooms can be prepared ahead and baked just before serving.
- To make this dish gluten free, substitute panko breadcrumbs with gluten-free breadcrumbs.
