Appetizer: United States – Crab-Stuffed Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 18 min

Total 38 min

Ingredients

24 large white or cremini mushrooms, stems removed
10 oz (280 g) snow crab meat, chopped
1 / 2 cup (115 g) cream cheese, softened
1 / 4 cup (25 g) grated Parmesan
1 / 4 cup (30 g) breadcrumbs
1 garlic clove, minced
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) melted butter
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Clean mushrooms and remove stems; set caps aside.
2. Chop stems finely and sauté with garlic in 1 tbsp (15 ml) butter until softened; cool slightly.
3. Mix sautéed stems, snow crab, cream cheese, Parmesan, breadcrumbs, parsley and remaining melted butter; season to taste.
4. Spoon filling into mushroom caps, mounding slightly; place on a baking sheet.
5. Bake 15–18 minutes until filling is set and tops are golden; serve warm.

1. Preheat oven to 375°F (190°C). Clean mushrooms and remove stems; set caps aside.
2. Chop stems finely and sauté with garlic in 1 tbsp butter until softened; cool slightly.
3. Mix sautéed stems, snow crab, cream cheese, Parmesan, breadcrumbs, parsley and remaining melted butter; season to taste.
4. Spoon filling into mushroom caps, mounding slightly; place on a baking sheet.
5. Bake 15–18 minutes until filling is set and tops are golden; serve warm.