Crab Stuffed Mushrooms

Courtesy of Robyn from Add a Pinch


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Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Ingredients

4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
2 cups crab meat
1 (8-ounce) package cream cheese, softened
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup Panko bread crumbs

Directions

  1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.
  2. Place mushrooms onto a rimmed baking sheet.
  3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.
  4. Top each mushroom cap with bread crumbs.
  5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.
  6. Serve warm.

I hope you enjoy this recipe as much as my family does!

 

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