Ingredients (24 servings)
• 24 large brown mushrooms
• ¾ lb crabmeat
• 2 tbsp fresh lemon juice
• ½ cup panko bread crumbs
• ½ cup unsalted butter, melted
• ½ cup grated Parmesan cheese
• 3 tsp Dijon mustard
• 2 tsp horseradish
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 tbsp fresh parsley, chopped
How To Make Savory Crab Stuffed Mushrooms
- Preheat the oven to 375°F (190°C).
- Lightly grease an 8 × 13-inch baking dish.
- Place the crabmeat in a large bowl. Drizzle with lemon juice and gently mix. Stir in the panko bread crumbs.
- Add the melted butter, ⅕ cup Parmesan cheese, Dijon mustard, horseradish, garlic powder, and onion powder. Mix well.
- Scoop the crab mixture using a cookie scoop or spoon.
- Fill each mushroom cap with the mixture.
- Sprinkle the remaining Parmesan cheese over the stuffed mushrooms.
- Bake at 375°F (190°C) until the mushrooms are tender, about 15–20 minutes.
- Remove from the oven and serve immediately.
- Enjoy!