Crab Stuffed Mushrooms
Easy to make, these Crab Stuffed Mushrooms are incredibly delicious, perfect for entertaining and add an elegant touch to any get together!
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.