Crab Stuffed Mushrooms

Tender mushrooms filled with a creamy, cheesy and savory crab meat filling and baked to perfection.

Prep Time 15

Cook Time 20

Total Time 35

Servings

1 pound fresh mushrooms wiped clean and debris removed with a damp towel. Use mushrooms with a cap diameter of about 1 ½ inches.
1 tablespoon butter unsalted
3 tablespoons minced yellow onion
2 teaspoons minced fresh garlic
1 8 ounce package cream cheese softened
¼ cup bread crumbs
½ teaspoon Italian seasoning
¼ teaspoon Old Bay Seasoning**
½ teaspoon kosher salt
¼ teaspoon black pepper
8 ounces crab meat
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley optional garnish

Preheat your oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray.
Remove stems from mushrooms. Gently spoon out gills and base of the stem from mushrooms and discard.*
Melt butter over medium high heat in a saucepan. Add onions and cook (stirring frequently) for 3 minutes, or until tender. Add garlic and cook (while stirring) until fragrant (about 30 seconds).
Remove from heat. Add cream cheese, bread crumbs, Italian seasoning, Old Bay seasoning, salt and pepper. Stir until cheese is melted and mixture is smooth. Fold in crab meat.
Place mushroom caps onto prepared baking sheet. Spoon crab mixture into caps. Sprinkle evenly with Parmesan cheese.
Bake for 15 to 20 minutes, or until heated thoroughly.
Sprinkle with chopped fresh parsley, if desired.

This recipe yields approximately 20 mushrooms.
*I find using the tip of a potato peeler works well for removing gills from mushrooms with a cap diameter of about 1 ½ inches recommended for this recipe.
**Cajun seasoning can be substituted for Old Bay seasoning, but will add more heat.