Print

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crab Stuffed Mushrooms are an elegant yet simple, halal-friendly appetizer, perfected to bring smiles and nourish guests. Featuring a rich, creamy seafood filling in tender mushroom caps with a crispy golden-brown topping, they are a beloved classic perfect for any occasion.

Ingredients

Scale

24–30 pieces Large White or Cremini Mushrooms
8 oz Lump Crab Meat
8 oz Cream Cheese
1 tsp Halal Tamari
1 tbsp Lemon Juice
2 cloves Garlic
2 stalks Green Onions
2 tbsp Fresh Parsley
1/2 cup Halal Panko Breadcrumbs
2 tbsp Halal Butter
1/4 cup Parmesan Cheese

Instructions

  1. First, preheat your oven to 375°F (190°C). Clean the mushrooms using a damp paper towel to remove any dirt. Gently pop the stems out of the mushroom caps. Place the hollowed caps on a parchment-lined baking sheet, cavity side up
  2. In a medium mixing bowl, combine the softened cream cheese, minced garlic, green onions, and fresh parsley. Add the fresh lemon juice and the halal tamari. Use a spatula to fold these ingredients together until the mixture is smooth and well-incorporated. Carefully fold in the lump crab meat
  3. Using a small spoon or a piping bag, generously fill each mushroom cap with the crab mixture. Press the filling down slightly to ensure it stays in place. Arrange the stuffed mushrooms in rows on your baking tray
  4. In a small bowl, mix the panko breadcrumbs, melted halal butter, and grated Parmesan cheese. Sprinkle a small amount of this mixture over the top of each stuffed mushroom. Transfer the tray to the center rack of your oven. Bake the Crab Stuffed Mushrooms for 18 to 22 minutes. Serve them warm for the best experience

Notes

Never soak mushrooms in water; always wipe them clean to prevent sogginess.

Ensure cream cheese is at room temperature for a smoother, lump-free filling.

Use fresh lemon juice to enhance flavor and cut through richness.

Carefully pick through crab meat to remove any shell fragments.

To prevent watery mushrooms, consider pre-roasting empty caps for 5 minutes before stuffing, or bake at a higher temperature for a shorter time.

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes for best results; avoid microwaving.

For make-ahead, prepare the filling and stuff the mushroom caps up to 24 hours in advance, refrigerating them covered. Add the breadcrumb topping just before baking.

Nutrition

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