Crab & Herb Stuffed Mushrooms Recipe

Name: Crab & Herb Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 white button mushrooms (24 caps plus 1 cup of stems chopped); 3 tablespoons butter; 3/4 cup panko bread crumbs; 1 shallot, minced; 1 teaspoon apple cider vinegar; 1 teaspoon dried sage; 1 teaspoon dried chives; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried parsley; 1 tablespoon lemon zest; 1 teaspoon salt; 1/2 teaspoon cracked pepper; 4 ounces cream cheese, softened; 5 tablespoons imitation (or fresh) crab; 3 tablespoons Parmesan cheese, shredded

Servings: persons

24 white button mushrooms (24 caps plus 1 cup of stems chopped)
3 tablespoons butter
3/4 cup panko bread crumbs
1 shallot, minced
1 teaspoon apple cider vinegar
1 teaspoon dried sage
1 teaspoon dried chives
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried parsley
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon cracked pepper
4 ounces cream cheese, softened
5 tablespoons imitation (or fresh) crab
3 tablespoons Parmesan cheese, shredded

1
Preheat the oven to 375u00b0F. Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish.
2
In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, cream cheese, and crab and cook for another 3-5 minutes until the breadcrumbs are soft and buttery.
3
Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs, serve and enjoy!

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 white button mushrooms (24 caps plus 1 cup of stems chopped), 3 tablespoons butter, 3/4 cup panko bread crumbs, 1 shallot, minced, and more.

Yes, Crab & Herb Stuffed Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab & Herb Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions