1. Preheat Oven & Prep Pan
Preheat oven to 375°F (190°C). Lightly grease an 8×13-inch baking dish.
2. Make the Filling
In a large bowl, combine the crabmeat with lemon juice. Stir in the panko, melted butter, half of the Parmesan, Dijon mustard, horseradish, garlic powder, and onion powder. Mix gently until well combined.
3. Stuff the Mushrooms
Remove stems from the mushrooms. Fill each cap generously with the crab mixture using a spoon or small scoop.
4. Bake
Arrange mushrooms in the prepared baking dish. Sprinkle with the remaining Parmesan. Bake for 15–20 minutes, until mushrooms are tender and the filling is golden.
5. Serve
Garnish with chopped parsley and serve warm.
Tips for the Best Stuffed Mushrooms
Use fresh crabmeat for the best flavor, though canned or imitation crab can be substituted in a pinch.
Don’t overbake—you want the mushrooms tender but not mushy.
Make ahead option: Prepare the filling and stuff the mushrooms up to a day ahead, then bake just before serving.
These crab stuffed mushrooms are a crowd-pleasing appetizer that’s both savory and satisfying—perfect for any occasion.
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