These cheesy Crab Stuffed Mushrooms make for the best appetizer! Juicy and flavorful mushroom caps loaded with a creamy crab filling that’s baked until cheesy and delicious.
Clean mushroom then emove the stem from the mushrooms to create a nice pocket for the filling.
In a bowl, combine cream cheese, mayo, crab meat, panko breadcrumbs, chives, parsley, garlic shredded cheese, salt, and pepper.
Stuff the mushrooms with the creamy filling. Repeat with the rest of the filling, evenly distributing the filling among all the mushrooms.
Add the mushrooms to the prepared baking sheet.
Bake the stuffed mushrooms at 375°F for 18-20 minutes or until the mushrooms are crispy.
Top the mushrooms with freshly grated parmesan and chopped greens and serve.
Enjoy!
Notes
Recipe Notes:
Make ahead: These mushrooms can be stuffed and frozen for a meal prep option. Simple bake straight out of the freezer. We don't recommend letting them thaw, or else they will get soggy.