These savory little bites are deliciously creamy with a smidgen of seafood decadence. I love to make these when our Pacific Northwest Dungeness crab is in season. It's a lovely first course for dinner guests, but often I serve them for my husband and I on a lazy weekend evening with bubbles and a crisp green salad.
Crab Stuffed Mushrooms
Ingredients
Serves 6-8/Makes 16-20
16-20 cremini or white button mushrooms, stems removed
8 ounces cream cheese
1 tablespoon chopped chives
1 tablespoon chopped Italian parsley
2 cloves garlic, minced
1 tablespoon lemon juice
½ cup grated Parmesan cheese, divided
Salt and pepper to taste
6-8 ounces jumbo lump crabmeat
¼ cup panko breadcrumbs
1 teaspoon chopped fresh parsley
Garnish with additional parsley and chives
Instructions
Pre-heat the oven to 350F and line a baking sheet with parchment paper.
In a food processor, mix together the cream cheese, chives, Italian parsley, garlic, lemon juice and ¼ cup grated Parmesan. Season to taste with salt and pepper. Then stir in the crabmeat.
Place the mushrooms on the baking sheet and then fill each mushroom cap with the crab and cream cheese filling.
Mix together the remaining ¼ cup Parmesan cheese, Panko breadcrumbs and 1 teaspoon of fresh chopped parsley. Top each mushroom with the Panko and Parmesan mixture and then place them in the oven for about 10 minutes, just until the mushrooms and cheese are warmed through. Serve immediately.
tip: Prepare the filling a day or two in advance and keep it in a closed container in the refrigerator until needed.