It’s ready in about 20 minutes, making it a truly quick appetizer that you can whip up even at the last minute. Isn’t this dish just gorgeous? I love serving it to my family, but it’s also very appropriate to serve when you have company over. It’s festive, elegant, and very tasty. When I serve it to my family, I like to serve it as our main course, so I serve six mushrooms per person plus a side or two. When hosting, I serve it as an appetizer, and then three mushrooms per person are perfect.
Ingredients
You’ll only need a few simple ingredients to make these crab-stuffed mushrooms. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Baby Bella mushrooms: Try to find ones that are about the same size.Olive oil cooking spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.Fresh lump crab meat: The fresher the better, or the dish could taste fishy.Chopped scallions: I use the green parts only.Sour cream: I tried using Greek yogurt and thought that it produced inferior results, so I don’t recommend it.Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded.Spices: I use garlic powder, dried thyme, black pepper, and paprika.
Instructions
Considering it’s such an elegant dish, it’s surprisingly easy to make these crab-stuffed mushrooms. The detailed instructions are included in the recipe card below. Here are the basic steps:
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil them in the middle of the oven until just tender, then drain on paper towels.Transfer the crabmeat to a medium bowl. Add the remaining ingredients except for the paprika and mix well.Spoon the crab mixture into the mushrooms, dividing it evenly. Sprinkle the stuffed mushrooms with paprika.Arrange the mushrooms back on the baking sheet. Lightly spray them with olive oil.Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.
Expert tips
The fresher the crab meat you use, the better this appetizer will taste. I find that the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy, so I don’t like to use it in this recipe. If you have Whole Foods Market in your area, I suggest you try the crab meat sold at their seafood counter. It’s the freshest I have been able to find.Pick larger mushrooms. If you’re buying pre-packed baskets, you’ll probably need to buy an extra one. Use the smaller mushroom in this sautéed mushrooms recipe or to make cream of mushroom soup.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use cilantro instead of scallions.Dried oregano can be a good replacement for dried thyme.Add a pinch of onion powder.
Serving suggestions
Crab-stuffed mushrooms make a great appetizer! But you can also serve six per person as the main dish. When I serve them as the main dish, I usually add a simple side that I can make ahead of time, such as this tasty tomato salad or this arugula salad. And to round out the meal, I add a buttered slice of almond flour bread.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. They are also good cold.
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