Crab Stuffed Mushrooms

Ingredients

• 15 large white mushrooms (wiped clean, stems removed, and gills scooped out)
• 1 cup cooked crab meat (can substitute with lobster or finely chopped cooked shrimp)
• 0.5 cup Panko breadcrumbs (divided; 1/3 cup for filling and remainder for topping; omit for low carb)
• 0.33 cup parmesan cheese (freshly grated)
• 0.33 cup whole egg mayonnaise (can substitute with thick Greek yogurt for a lighter option)
• 0.33 cup spreadable cream cheese (softened)
• 0.33 cup green onions (chopped, about 3 stalks, green and white parts)
• 2 garlic (large cloves, minced (or 4 small cloves))
• 1 tbsp fresh parsley (finely chopped)
• 0.25 tsp dried oregano
• 0.25 tsp kosher salt
• 0.125 tsp black pepper (freshly ground)
• 0.5 tbsp olive oil (for the Panko topping)

Steps

1. 1

   Preheat the oven to 375°F (175°C). Position the rack in the center of the oven so the mushrooms cook evenly.

2. 2

   Lightly grease a large baking sheet with cooking oil spray.

3. 3

   Wipe mushrooms clean with a damp paper towel. Remove the stems and scoop out the gills and centers. Discard the stems and gills.

4. 4

   Arrange the mushroom caps on the prepared baking sheet. Lightly spray the mushrooms with olive oil spray to prevent them from drying out; set aside.

5. 5

   In a large bowl, combine the crab meat, 1/3 cup of the Panko crumbs, parmesan cheese, mayonnaise, cream cheese, minced garlic, green onions, parsley, oregano, salt, and pepper.

6. 6

   Mix the filling ingredients until well combined, being careful to keep the crab pieces as intact as possible.

7. 7

   Stuff each mushroom cap generously with the crab filling, using about 1 to 1 1/2 tablespoons per mushroom. Press lightly so the filling holds its shape.

8. 8

   In a small bowl, combine the 1/2 tablespoon of olive oil and the remaining Panko crumbs until the crumbs are evenly coated.

9. 9

   Sprinkle the oiled Panko mixture evenly over the tops of the stuffed mushrooms.

10. 10

    Bake for 18 minutes or until the mushrooms are tender and the edges become golden.

11. 11

    Switch the oven to broil (or grill) for a further 2 minutes until the tops are golden brown and crispy. Watch closely to prevent burning.

12. 12

    Serve immediately while warm.

Notes

To prevent watery mushrooms: Avoid washing them in water; use a damp towel instead. If worried about sogginess, you can pre-bake empty caps for 5 minutes and drain liquid before stuffing. Pat crab meat dry with paper towels if it seems wet. A small cookie scoop helps in filling the mushrooms neatly.

Nutrition per serving

• appetizer
• seafood
• baked
• party food
• holiday
• crab
• stuffed mushrooms