Red Lobster Crab Stuffed Mushrooms
Delicious bite-sized appetizers filled with a rich crab and cream cheese mixture, perfect for gatherings and dinner parties.
Ingredients
For the filling
- 1 cup lump crab meat Fresh crab meat enhances the flavor.
- 4 ounces cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1/2 cup shredded cheddar cheese Adds creaminess and sharp flavor.
- 1/4 cup breadcrumbs Use gluten-free breadcrumbs if necessary.
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice Fresh lemon juice adds brightness.
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning For a classic seafood flavor.
- to taste Salt and pepper
- to taste Fresh parsley, chopped (for garnish) Adds color and freshness.
For the mushrooms
- 20 large mushrooms, stems removed Use large button mushrooms for best results.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Clean the mushrooms by wiping them with a damp cloth and carefully remove the stems.
Filling
- In a mixing bowl, combine lump crab meat, softened cream cheese, shredded cheddar cheese, breadcrumbs, mayonnaise, lemon juice, minced garlic, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Fill each mushroom cap generously with the crab mixture, pressing lightly to secure the filling.
Baking
- Place the stuffed mushrooms in the prepared baking dish and bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown and the filling is heated through.
- Remove from the oven and let cool slightly before serving. Garnish with freshly chopped parsley.
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Notes
For optimal flavor, use the freshest crab meat available. Avoid overstuffing the mushrooms to prevent overflow.