Crabmeat-stuffed Mushroom Recipe
Make Crabmeat-stuffed Mushroom Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Crabmeat Filling
Method
Preparing the Mushrooms
- 1
Clean and Prepare
Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside.
- 2
Drizzle with Olive Oil
Place the cleaned mushrooms, gill side up, on a baking sheet. Drizzle olive oil over the mushrooms and sprinkle salt and black pepper evenly on top.
Making the Crabmeat Filling
- 3
Mix Ingredients
In a large mixing bowl, combine the cooked crabmeat, softened cream cheese, finely chopped green onions, minced garlic, lemon juice, Dijon mustard, paprika, grated Parmesan cheese, breadcrumbs, and chopped parsley. Mix until well combined.
- 4
Stuff the Mushrooms
Using a spoon, gently stuff each mushroom cap with the crabmeat filling, pressing down slightly to ensure they are filled generously.
