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Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushrooms Recipe
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★★★★★

5 from 13 reviews

Delicious Crab Stuffed Mushrooms featuring a creamy mixture of crab meat, cream cheese, spinach, crispy bacon, and seasoned with Old Bay and Parmesan cheese. These bite-sized appetizers are baked to perfection and make a savory, elegant starter for any occasion.

Ingredients

Scale

Base Ingredients

  • 12 baby portobello mushroom caps
  • 8 ounces cream cheese, softened
  • 8 oz ready-to-eat crab meat
  • 3 handfuls of fresh spinach
  • 2 strips bacon

Seasonings and Flavorings

  • 1 teaspoon finely minced fresh parsley
  • 1/4 cup shredded Parmesan cheese + 6 teaspoons for topping
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, pressed or minced

Oils

  • 5 tablespoons FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil (divided use)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the stuffed mushrooms later.
  2. Cook Bacon: In a medium skillet over medium heat, cook 2 strips of bacon until crispy. Remove from heat and set aside. Pour out the grease and wipe the skillet clean with a paper towel.
  3. Sauté Garlic and Spinach: Add 2 tablespoons of olive oil to the skillet and heat over medium heat. Once hot, add the minced garlic and stir for 2–3 minutes until fragrant. Add fresh spinach and cook for about 2 minutes until wilted.
  4. Prepare Crab Mixture: Lay the crab meat on a plate and check thoroughly for any shells, removing them as needed. Add the crab meat to the skillet with spinach, then add 1 tablespoon of olive oil. Season with onion powder, seasoning salt, and Old Bay seasoning. Stir and cook for 2–3 minutes until heated through. Remove from heat and set aside.
  5. Add Bacon and Mix Filling: Dice the cooked bacon and add it to the crab and spinach mixture. In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Incorporate the crab mixture and then add the 1/4 cup Parmesan cheese, mixing thoroughly to combine.
  6. Prepare Mushroom Caps: Wipe mushrooms clean with a paper towel. Remove and discard the stems (or dice and sauté them to add to the filling if desired). These mushroom caps will be filled with the crab mixture.
  7. Stuff Mushrooms: Spoon about 1 to 1.5 tablespoons of the crab filling into each mushroom cap. Top each filled mushroom with 1/2 teaspoon of shredded Parmesan cheese.
  8. Prepare Baking Sheet and Bake: Line a baking sheet with foil and brush it lightly with 1–2 tablespoons of olive oil. Place the stuffed mushrooms on the sheet and bake in the preheated oven for 15 minutes.
  9. Rest and Serve: After baking, transfer mushrooms to a paper towel-lined plate and let them rest for about 10 minutes before serving to allow flavors to meld and juices to settle.

Notes

  • Ensure to carefully check the crab meat for any shells to avoid unpleasant bites.
  • You can dice and sauté mushroom stems to add more texture and flavor to the filling if you prefer not to discard them.
  • Use fresh spinach for best flavor and nutrient retention.
  • Letting the mushrooms rest after baking helps maintain their juicy and tender texture.
  • Old Bay seasoning adds a classic seafood flavor, but you can adjust the seasoning to your taste.
  • This recipe is best served warm as an appetizer or party snack.

Nutrition

Keywords: Crab Stuffed Mushrooms, appetizer, seafood, baked mushrooms, party snacks, creamy crab filling

Find it online: https://nayabaker.com/crab-stuffed-mushrooms-recipe/