These Crab Rangoon Stuffed Mushrooms are a fun twist on a classic favorite! Each mushroom cap is filled with a creamy mixture of crab, cheese, and spices—absolutely tasty!
When I make these, I can’t help but munch on the filling while stuffing the mushrooms. Who can resist a little taste? 😄 Perfect as a party snack or appetizer!
They’re quick to prepare, and the best part? You can serve them warm or at room temperature, making them easy for gatherings. Trust me, they won’t last long!
Key Ingredients & Substitutions
Portobello Mushrooms: These large, meaty mushrooms are perfect for stuffing. If you can’t find portobello, consider using large shiitake or even big button mushrooms.
Crab Meat: Fresh lump crab meat is best for flavor and texture. If it’s unavailable, you can use imitation crab or even cooked shrimp, chopped finely.
Cream Cheese: This adds creaminess to the filling. If you’re looking for a lighter option, you can use Greek yogurt or a reduced-fat cream cheese instead.
Panko Breadcrumbs: They provide a crunchy topping. Regular breadcrumbs can be used, but they won’t be as crispy. If gluten-free, look for gluten-free panko or skip the breadcrumbs altogether for a low-carb option.
How Do I Properly Clean and Prepare the Mushrooms?
Cleaning mushrooms is essential to get the best texture and taste. Here’s a simple way to prep your portobellos:
- Remove the stems by gently twisting them off.
- Use a small spoon to scrape out the gills; this helps keep the filling from being too watery.
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt without soaking them.
Following these steps ensures a great base for your delicious stuffing!
How to Make Crab Rangoon Stuffed Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 8 oz cream cheese, softened
- 1 cup lump crab meat, drained and picked through for shells
- 1/2 cup green onions, chopped
- 1/4 cup mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
For the Mushrooms and Topping:
- 16 large portobello mushrooms
- 1/2 cup panko breadcrumbs
- Olive oil for drizzling
- 2 tbsp chopped fresh parsley (for garnish)
How Much Time Will You Need?
Preparing this delightful dish will take about 15 minutes, followed by about 20-25 minutes of baking time. Altogether, it’s a quick and tasty recipe that makes a perfect appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and get that lovely golden color we all love.
2. Prepare the Mushrooms:
Gently clean the portobello mushrooms. Remove the stems and use a spoon to carefully scoop out the gills. Once they’re cleaned, place them gill side up on a baking sheet, ready to be filled.
3. Make the Filling:
In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, mayonnaise, Worcestershire sauce, garlic powder, onion powder, shredded mozzarella cheese, and some salt and pepper. Mix everything together until it’s well combined—you want a creamy, tasty filling!
4. Stuff the Mushrooms:
Take a generous spoonful of the crab mixture and stuff it into each mushroom cap, mounding it slightly to create a yummy top. Don’t be shy—get that filling nice and high!
5. Add the Crunch:
Sprinkle the panko breadcrumbs over each stuffed mushroom. This will give your dish a tasty crunch on top. Yum!
6. Drizzle with Olive Oil:
For an extra touch of flavor, drizzle a little olive oil over the top of each stuffed mushroom. It helps them brown beautifully in the oven.
7. Bake to Perfection:
Pop your stuffed mushrooms into the preheated oven and bake them for about 20-25 minutes. Keep an eye out until the mushrooms are cooked through and the tops are golden brown—your kitchen will smell amazing!
8. Cool and Garnish:
Once your mushrooms are done, take them out of the oven and let them cool slightly. Before serving, sprinkle some chopped fresh parsley on top for a pop of color and flavor.
9. Serve and Enjoy:
These Crab Rangoon Stuffed Mushrooms are best served warm. Place them on a platter and enjoy as a delicious appetizer or party dish with friends and family!
Can I Use Different Types of Mushrooms?
Absolutely! While portobello mushrooms are perfect for stuffing due to their size and shape, you can also use large button mushrooms or even shiitake mushrooms. Just be mindful that cooking times may vary slightly depending on the size and type of mushrooms you choose.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the crab mixture a day ahead! Just store it in the refrigerator in an airtight container. When you’re ready to cook, fill the mushrooms and bake as instructed. This makes for a quick and easy appetizer when you’re entertaining!
How to Store Leftover Stuffed Mushrooms
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them for a quicker option, but the oven will help keep the panko crispy!
Can I Substitute the Crab Meat?
Definitely! If you can’t find crab meat or want a different flavor, you can use cooked shrimp, lobster, or even a plant-based seafood substitute. Just chop them up finely and mix them into the filling as you would the crab!
