Clean the mushroom caps and remove the stems. Lightly brush the outside of each cap with olive oil to prevent drying during baking.
Step 2: Make the Crab Filling
In a medium bowl, combine the crab meat, cream cheese, mayonnaise, Parmesan cheese, breadcrumbs, green onions, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and pepper.
Mix until smooth and well-combined.
Step 3: Stuff the Mushrooms
Using a spoon or piping bag, fill each mushroom cap with the crab mixture.
Place the stuffed mushrooms on a baking sheet or in a shallow baking dish.
Step 4: Add Toppings
Sprinkle additional Parmesan cheese and a dash of paprika on top of each stuffed mushroom.
Step 5: Bake
Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Step 6: Serve
Remove from the oven and let cool slightly.
Garnish with fresh parsley and serve warm as an appetizer or side dish.
Why You’ll Love This Recipe
Savory and Elegant: The combination of crab, cheese, and mushrooms creates a luxurious flavor.
Party Favorite: These bite-sized appetizers are always a hit at gatherings.
Versatile: Can be made ahead and reheated before serving.
Pro Tips for Success
Use Fresh Crab Meat: For the best flavor, use fresh lump crab meat or high-quality canned crab.
Adjust Seasoning: Add more Old Bay or garlic powder for a stronger flavor.
Cheese Variations: Swap Parmesan for Gruyère or cheddar for a twist.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F (175°C) for 10 minutes.
Freeze: Freeze uncooked stuffed mushrooms for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.