Crab Stuffed Mushrooms
This weekend is our Canadian Thanksgiving and this is a great occasion to get together with family and friends! Besides the traditional turkey 🦃 along with stuffing, mashed potatoes, Brussels sprouts, gravy, cranberry sauce, and so on, there’s always room to make some hors d’oeuvres and appetizers…
On the website, I have a long list to choose from. It can be as simple as Pumpernickel Spinach Dip or Beer Cheese Dip to elegant ones like Coquilles St Jacques, Stuffed Dates with Gorgonzola, or Oysters Rockefeller. There’s one that fits right in between… it’s elegant but not overly fancy and very tasty 😋! It’s my Crab Stuffed Mushrooms!
I like making them for a few reasons! They’re a gorgeous combination of ingredients that makes them so delicious plus they can be stuffed ahead and when ready to serve, simply pop them in the oven for 20 to 22 minutes or until the tops are golden brown and the mushroom caps are tender! They’re also a crowd pleaser! Every time I serve them, everyone loves them… there’s no leftovers, lol 😉!
The filling is very flavorful as I blend some great ingredients together like pimiento, smoked paprika, chives, lemon juice, and others. Depending on the size of your mushrooms 🍄, the filling can make up to 18 caps. After stuffing them, there’s a nice panko breadcrumb mixture that is sprinkled on top!
I admit, I’m very clumsy in the kitchen 😏 and can easily make a serious mess. To remedy it, I use a 1-tablespoon scoop to stuff my Crab Stuffed Mushrooms. If you’re curious which brand I use (I’m not being paid for mentioning it), it’s a Zeroll Plum Scoop #70.
With all the preparation, cooking many dishes almost all at the same time, these Crab Stuffed Mushrooms 🦀🍄 are a mouthwatering choice for your Thanksgiving dinner. They’re easy to prep, can be made ahead of time and the taste is amazing… certainly a must try!
Bon Appétit! 🍽
Here are several delicious appetizer recipes for you to enjoy… 😀
– Duxelles Bruschetta
– Six Layer Chip Dip
– Stuffed Dates with Gorgonzola
– Sardine Cups
– Easy Baba Ghanoush
– Escargot con Funghi in Vol-au-vent
– Steak Tartare
and for even more appetizer recipes 🦪🍤, click on this link… Recipe Category • Appetizers
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Crab Stuffed Mushrooms
Hover to scale
Ingredients
STUFFING
- 12 medium baby Portobello mushrooms, stems removes and washed
- 4 ounces light cream cheese, room temperature
- 2 tbsp. mayonnaise see Recipe
- 1 tbsp. Miracle Whip
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 large cloves garlic, pressed
- 8 ounces (2 cans 120g each) crab meat, drained
- 1/4 cup pimiento, drained
- 1 tsp. smoked paprika
- 1 tbsp. chives, finely chopped tips & tricks
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste
TOPPING
- 2 tbsp. Panko breadcrumbs
- 2 tbsp. Parmesan cheese, grated
- 1 tbsp. unsalted butter, melted
- 1 tbsp. chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 350ºF and line a baking sheet with parchment paper or silicone mat; set aside.
- In a mixing bowl, add cream cheese, mayo, Miracle Whip, lemon juice, and pressed garlic. Mix until combined.
- Stir in crab meat before adding pimiento, smoked paprika, chives, salt and pepper. Mix until just combined; taste and adjust seasonings if needed.
- In a small bowl, combine breadcrumbs and cheese; stir. Add melted butter and mix well; set aside.
- Evenly stuff mushroom caps and sprinkle breadcrumb mixture on top.
- Transfer to the preheated oven and bake until the top is golden brown and the mushrooms are tender.
- Cool off 5 minutes before sprinkling on chopped parsley; serve immediately.
Don't forget to rate and comment on this recipe!
