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Restaurants›Krab Kingz Springfield›Appetizer- Stuffed Mushrooms Recipe

Appetizer- Stuffed Mushrooms Recipe

Name: Krab Kingz Springfields Appetizer- Stuffed Mushrooms Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 24 each large white or cremini mushrooms (stems removed); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tbsp olive oil (for tossing mushrooms); 8 oz cream cheese (full-fat, softened); 1 cup Colby cheese (finely shredded); 0.25 cup Parmesan cheese (finely grated); 2 clove garlic (minced, about 2 cloves); 2 tbsp fresh parsley (finely chopped); 0.5 tsp Worcestershire sauce; 0.25 tsp freshly ground black pepper; 0.25 tsp hot sauce (optional); 0.5 cup all-purpose flour; 2 each large eggs (beaten); 1.5 cup plain breadcrumbs (or panko for extra crunch); 1 tsp Italian seasoning; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp ground black pepper; 3 tbsp unsalted butter (melted) or neutral oil; 0.5 cup extra Colby or mozzarella (shredded, for topping); 1 tbsp fresh parsley (chopped, for garnish); 2 each lemon wedges (optional)

Inspired by Krab Kingz Springfield

Time50m

Serves6

Hand-breaded mushrooms stuffed with cream cheese and Colby, baked until golden with an ooey-gooey cheesy melt

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Ingredients

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Mushrooms & Prep

24 each large white or cremini mushrooms (stems removed)

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

1 tbsp olive oil (for tossing mushrooms)

Filling

8 oz cream cheese (full-fat, softened)

1 cup Colby cheese (finely shredded)

1/4 cup Parmesan cheese (finely grated)

2 clove garlic (minced, about 2 cloves)

2 tbsp fresh parsley (finely chopped)

1/2 tsp Original Worcestershire Sauce

1/4 tsp freshly ground black pepper

1/4 tsp hot sauce (optional)

Breading

1/2 cup 00 bread flour

2 each large eggs (beaten)

1 1/2 cup plain breadcrumbs (or panko for extra crunch)

1 tsp Italian seasoning

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

Finishing & Baking

3 tbsp unsalted butter (melted) or neutral oil

1/2 cup extra Colby or mozzarella (shredded, for topping)

1 tbsp Fresh parsley (chopped, for garnish)

2 each lemon wedges (optional)

Method

Mushrooms & Prep

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.

Wipe mushrooms clean with a damp paper towel. Remove stems by twisting gently; reserve stems for finely chopping and adding to the filling if desired.

Brush or toss mushroom caps with 1 tablespoon olive oil and a light sprinkle of 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Arrange caps open-side up on the prepared baking sheet.

Filling

If using the reserved stems, finely chop them. In a medium bowl, beat the softened cream cheese until smooth.

Add 1 cup shredded Colby, 1/4 cup grated Parmesan, minced garlic, 2 tablespoons chopped parsley, 1/2 tsp Worcestershire sauce, 1/4 tsp black pepper, and optional 1/4 tsp hot sauce. Fold in chopped stems if using. Mix until evenly combined and creamy.

Taste and adjust seasoning with a pinch of salt or more pepper as needed. Transfer filling to a piping bag or small spoon for easier stuffing.

Breading

Set up a three-station breading line: (1) bowl with 1/2 cup all-purpose flour (shake off excess), (2) bowl with 2 beaten eggs, (3) bowl with 1.5 cups breadcrumbs mixed with 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Using a small spoon or piping bag, fill each mushroom cap generously with the cream cheese-Colby mixture, mounding slightly. Be careful not to overfill so breading can adhere.

Working one at a time, lightly dust the stuffed mushroom with flour (tap off excess), dip into beaten egg until coated, then press into the breadcrumb mixture to coat the top and sides. Place breaded mushrooms back on the prepared baking sheet, seam/breaded side up.

Finishing & Baking

Drizzle or brush the breaded mushrooms with the melted butter (about 3 tablespoons) to help them brown, or spray lightly with cooking spray for even crisping.

Sprinkle the remaining 1/2 cup shredded Colby or mozzarella over the tops of the breaded mushrooms for extra cheesy melt.

Bake in the preheated oven for 18–22 minutes, or until breadcrumbs are golden brown and filling is bubbly. If needed, place under the broiler for 1–2 minutes (watch closely) to deepen golden color.

Remove from oven and let rest 3–5 minutes. Garnish with 1 tablespoon chopped fresh parsley and serve warm with lemon wedges on the side for a bright finish.