Ingredients
• 20 oz (570g) large white or cremini mushrooms
• 1 tbsp olive oil (plus more for brushing)
• 2 cloves garlic, minced
• 6 oz lump crab meat, picked over for shells
• 4 oz cream cheese, softened (or dairy-free alternative)
• ¼ cup grated Parmesan cheese
• 2 green onions, finely chopped
• 1 tsp fresh dill (or ½ tsp dried)
• ½ tsp lemon zest
• ¼ tsp paprika
• Salt & black pepper to taste
• Optional: breadcrumbs or crushed crackers for topping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove stems from mushrooms and chop finely (save for filling). Wipe caps clean. Brush insides with olive oil and place on the tray.
- In a skillet over medium heat, warm 1 tbsp oil. Sauté chopped mushroom stems and garlic 4–5 minutes until tender. Cool slightly.
- In a bowl, combine crab meat, cream cheese, Parmesan, sautéed stems, green onions, dill, lemon zest, paprika, salt, and pepper. Mix gently (don’t break up the crab).
- Spoon mixture into mushroom caps, mounding slightly.
- Optional: Sprinkle with breadcrumbs for crunch.
- Bake 18–22 minutes, until mushrooms are tender and filling is golden.
- Serve warm as an elegant starter with toothpicks or cocktail forks!
✨ Perfect for holidays, parties, or impressing guests!
💡 Make ahead: Assemble unbaked stuffed mushrooms and refrigerate up to 24 hours. Add 2–3 mins to bake time.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 40 mins , Servings : 20 mushrooms , Calories : 45 per mushroom , Net Carbs: 2g , Fats: 3g , Protein: 3g