Signature Baked Stuffed Mushrooms With Crabmeat Recipe
Served with lemon butter sauce
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
Lemon Butter Sauce
Method
Preparation of Mushrooms
- 1
Clean the Mushrooms
Gently wipe the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and set them aside.
- 2
Preheat Oven
Preheat your oven to 375°F (190°C).
- 3
Prepare Baking Sheet
Drizzle olive oil on a baking sheet and place the mushrooms, gill side up.
Making the Crabmeat Filling
- 4
Mix Ingredients
In a bowl, combine the crabmeat, softened cream cheese, bread crumbs, grated Parmesan, chopped green onions, minced garlic, lemon juice, salt, and black pepper. Mix until well combined.
- 5
Stuff the Mushrooms
Spoon the crabmeat mixture generously into each mushroom cap, pressing lightly to ensure it’s packed.
Baking the Stuffed Mushrooms
- 6
Preparing the Lemon Butter Sauce
- 7
Melt the Butter
In a small saucepan over medium heat, melt the unsalted butter.
- 8
Add Garlic and Lemon Juice
Once melted, add minced garlic and lemon juice. Stir and cook for about 1-2 minutes until fragrant.
- 9
Season the Sauce
Add salt and black pepper to taste, and stir in the chopped parsley.
