Cheesy Crab Stuffed Mushrooms
These cheesy crab stuffed mushrooms are over-flowing with a delicious crab filling and crunchy bread crumb topping that are so easy to whip up.
Servings 16 mushrooms
Calories 52kcal
Ingredients
- 16 large baby portabella mushrooms stems removed
- 6 oz lump crab meat canned
- ½ cup breadcrumbs seasoned, divided
- ¼ cup mozzarella cheese
- 2 tablespoon dijon mustard
- 3 tablespoon Parmesan cheese divided
- 2 tablespoon parsley American, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon hot sauce
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 ½ teaspoon extra virgin olive oil
Instructions
- Preheat oven to 375ºF.
- Grease a small baking sheet with cooking spray and set aside.
- Using a damp paper towel gently clean the mushrooms of any dirt or debris.
- In a small bowl, mix together crab meat, ¼ cup breadcrumbs, mozzarella, mustard, 2 tablespoon parmesan, parsley, lemon juice, hot sauce, salt and pepper.
- Stuff crab filling evenly among the mushroom caps.
- In another small bowl, mix together remaining breadcrumbs, extra virgin olive oil and 1 TBS parmesan.
- Top each mushroom evenly with bread crumb mix and bake mushrooms for 40 minutes, until filling is bubbly and tops are browned.
Notes
The amount of stuffed mushrooms this recipe yields depends on how much you stuff the mushrooms and how big the mushrooms are.
You can also stuff a large portobello mushroom for a delicious lunch.
TO STORE: Store any leftover mushrooms in an airtight container and refrigerate for up to 4 days.
Nutrition
Serving: 2mushrooms | Calories: 52kcal | Carbohydrates: 5g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 192mg | Fiber: 1g | Sugar: 1g
