The Art of Ultimate Crab Stuffed Mushrooms with Elegant Presentation

Mushroom Preparation Excellence

Master the technique of cleaning and preparing mushroom caps for optimal filling capacity.

Crab Filling Perfection

Learn the skill of creating creamy, well-balanced filling while keeping crab meat intact.

Assembly Technique Mastery

Perfect the method of generously filling mushrooms while maintaining attractive presentation.

Golden Topping Achievement

Master the art of creating crispy, flavorful breadcrumb topping with perfect color.

Baking Temperature Control

Learn optimal techniques for baking to achieve tender mushrooms with bubbling, golden filling.

Gourmet Appetizer Mastery Secrets for Perfect Crab Stuffed Mushrooms

Crab Quality: Use lump or jumbo lump crab meat for best texture and authentic seafood flavor.

Moisture Control: Pat mushroom caps dry before filling to prevent watery stuffing during baking.

Make Ahead: Stuff mushrooms up to 24 hours in advance, refrigerate, then bake when ready.

Even Sizing: Choose similarly-sized mushrooms for uniform cooking and professional presentation.

Filling Consistency: Mixture should be thick enough to mound but not dry - adjust with mayo if needed.

Leftover Filling: Refrigerate extra filling and use as crab dip with crackers or vegetables.

Ultimate Crab Stuffed Mushrooms with Cream Cheese and Parmesan Herb Topping

Name: Ultimate Crab Stuffed Mushrooms with Cream Cheese and Parmesan Herb Topping
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 stuffed mushrooms
Cuisine: American
Ingredients: For the Mushroom Base:; 24 large white button mushrooms; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Crab Filling:; 8 ounces lump crab meat, picked over; 8 ounces cream cheese, softened; 1/2 cup mayonnaise; 1/4 cup sour cream; For the Cheese Blend:; 1 cup shredded Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup shredded sharp cheddar cheese; For the Aromatic Base:; 3 cloves garlic, minced; 1/4 cup green onions, finely chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh chives, minced; For the Flavor Enhancers:; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 1/2 teaspoon Old Bay seasoning; For the Breadcrumb Topping:; 1/2 cup panko breadcrumbs; 2 tablespoons butter, melted; 2 tablespoons Parmesan cheese; 1/2 teaspoon paprika; For the Binding Agent:

The ultimate elegant appetizer featuring tender mushroom caps filled with succulent lump crab meat, creamy cheese, and savory herbs, baked to golden perfection. This gourmet finger food masterpiece combines the earthy richness of mushrooms with the delicate sweetness of premium crab meat and the luxurious creaminess of cheese filling, creating an unforgettable appetizer experience that elevates the classic stuffed mushroom to extraordinary heights perfect for cocktail parties, holidays, special occasions, or any time you crave sophisticated flavors.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Mushroom Base:

24 large white button mushrooms

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Crab Filling:

8 ounces lump crab meat, picked over

8 ounces cream cheese, softened

1/2 cup mayonnaise

1/4 cup sour cream

For the Cheese Blend:

1 cup shredded Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 cup shredded sharp cheddar cheese

For the Aromatic Base:

3 cloves garlic, minced

1/4 cup green onions, finely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, minced

For the Flavor Enhancers:

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon Old Bay seasoning

For the Breadcrumb Topping:

1/2 cup panko breadcrumbs

2 tablespoons butter, melted

2 tablespoons Parmesan cheese

1/2 teaspoon paprika

For the Binding Agent:

1 large egg, beaten

2 tablespoons all-purpose flour

For the Fresh Herbs:

1 tablespoon fresh dill, chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon dried basil

For the Finishing Touches:

2 tablespoons fresh lemon zest

Fresh parsley sprigs for garnish

Lemon wedges for serving

Smoked paprika for dusting

For Special Equipment:

Large baking sheet

Parchment paper

Small spoon or melon baller

Piping bag (optional)

Instructions

Preheat oven to 375°F and line large baking sheet with parchment paper.

Clean mushrooms gently with damp paper towel, removing any dirt carefully.

Remove stems from mushrooms by twisting gently, creating cavity for filling.

Finely chop mushroom stems and set aside for adding to filling mixture.

Brush mushroom caps with olive oil and season with salt and pepper.

Arrange mushroom caps hollow-side up on prepared baking sheet evenly spaced.

In large bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth.

Add beaten egg to cream cheese mixture and blend until well incorporated.

Gently fold in lump crab meat, being careful not to break up chunks.

Mix in Parmesan, mozzarella, and cheddar cheeses until evenly distributed.

Add minced garlic, green onions, parsley, and chives to filling mixture.

Stir in Worcestershire sauce, Dijon mustard, lemon juice, and Old Bay seasoning.

Add chopped mushroom stems, fresh dill, and thyme to filling for extra flavor.

Sprinkle flour over mixture and fold gently to help bind ingredients together.

Taste filling and adjust seasoning with additional salt and pepper if needed.

Spoon generous amount of crab filling into each mushroom cap, mounding slightly.

Alternatively, use piping bag to fill mushrooms for neater, more uniform appearance.

Combine panko breadcrumbs with melted butter, Parmesan, and paprika in small bowl.

Sprinkle breadcrumb mixture over top of each stuffed mushroom evenly.

Add fresh lemon zest over tops for bright citrus flavor enhancement.

Bake for 20-25 minutes until mushrooms are tender and filling is golden brown.

Check that tops are crispy and filling is bubbling around edges before removing.

Let stuffed mushrooms cool for 5 minutes before transferring to serving platter.

Garnish with fresh parsley sprigs and dust lightly with smoked paprika.

Serve warm with lemon wedges on the side for squeezing over top.

Ultimate Crab Stuffed Mushrooms with Cream Cheese and Parmesan Herb Topping

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Crab Stuffed Mushrooms with Elegant Presentation

Ultimate Crab Stuffed Mushrooms with Cream Cheese and Parmesan Herb Topping

Ingredients

Instructions