Crab Stuffed Mushrooms Recipe
A decadent and savory appetizer, these Crab Stuffed Mushrooms are brimming with creamy cheese, zesty seasoning, and tender seafood. Perfectly oven-ready in just 15 minutes, this dish delivers classic American charm with an Italian-inspired twist.
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Servings: 8
Ingredients
- ½ cup shredded mozzarella cheese
- 4 ounces imitation crab meat finely minced
- 1 small garlic clove minced
- Salt and freshly cracked black pepper to taste
- ½ cup sour cream
- 1 teaspoon Italian seasoning blend
- 2 scallions green parts only, thinly sliced, plus additional for garnish
- 1 pound baby Portobello mushrooms stems removed
- 4 ounces cream cheese softened
Instructions
- Set the oven to preheat at 350°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil to facilitate cleanup.
- In a mixing bowl, thoroughly combine the softened cream cheese, sour cream, minced garlic, and Italian seasoning. Incorporate the chopped imitation crab meat, scallions, and shredded mozzarella cheese into the mixture. Adjust seasoning by adding salt and pepper according to preference (a guideline amount is ½ teaspoon salt and ¼ teaspoon pepper). The resulting filling should yield approximately 2 cups.
- Evenly distribute the prepared filling into the hollow centers of each mushroom cap. Arrange the filled mushrooms on the baking sheet, ensuring at least 1 inch of space between each for even cooking. Bake for 20 to 30 minutes until the mixture is heated through and visibly bubbling. Finish with a garnish of sliced scallions.
Notes
Use half a standard brick (4 oz) of cream cheese; the remaining half can be saved for other recipes such as dips or frostings.
Imitation crab, also known as seafood sticks, is a flavored white fish product commonly found in the seafood aisle.
While mozzarella offers a smooth melt and complementary flavor, alternatives like Monterey Jack or Parmesan may also be used.
Baby Portobello mushrooms are recommended, though white button mushrooms serve as a suitable substitute. Always clean mushrooms thoroughly and remove stems prior to filling.
The recipe yields about 16 mushrooms. Adjust quantity based on mushroom size.
Refrigerate leftovers in a covered container for up to four days.