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Cajun Comfort
Cajun Crab-Stuffed Mushrooms
Cajun crab-stuffed mushrooms with a creamy, cheesy crab filling baked until golden.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
6
SERVINGS
Oven
METHOD
Why It Works
Pre-baking the caps briefly keeps the finished mushrooms from going watery. A cream cheese and panko filling holds together and bakes up golden.
Ingredients
Vegetables
• 16 large white mushrooms, stemmed
• 2 tablespoons minced green onions
• 1 clove garlic, minced
Protein
• 8 oz lump or claw crab meat, picked over
Filling
• 6 oz cream cheese, softened
• ¼ cup grated Parmesan
• ¼ cup panko breadcrumbs
• 1 large egg yolk
Seasoning
• 1 teaspoon Cajun seasoning
Topping
• 2 tablespoons grated Parmesan
Sauce
• 1 tablespoon olive oil
How to Make It
1
Heat the oven to 375°F and brush a baking sheet with the olive oil.
2
Arrange the mushroom caps cut-side up and bake 8 minutes, then pour off any liquid.
3
Mix cream cheese, Parmesan, panko, egg yolk, Cajun seasoning, green onions, and garlic.
4
Gently fold in the crab.
5
Spoon the filling into the caps and top with Parmesan.
6
Bake 15 to 18 minutes until golden and bubbly.
How to Make It
1
Heat the oven to 375°F and brush a baking sheet with the olive oil.
2
Arrange the mushroom caps cut-side up and bake 8 minutes, then pour off any liquid.
3
Mix cream cheese, Parmesan, panko, egg yolk, Cajun seasoning, green onions, and garlic.
4
Gently fold in the crab.
5
Spoon the filling into the caps and top with Parmesan.
6
Bake 15 to 18 minutes until golden and bubbly.
Ingredients
Vegetables
• 16 large white mushrooms, stemmed
• 2 tablespoons minced green onions
• 1 clove garlic, minced
Protein
• 8 oz lump or claw crab meat, picked over
Filling
• 6 oz cream cheese, softened
• ¼ cup grated Parmesan
• ¼ cup panko breadcrumbs
• 1 large egg yolk
Seasoning
• 1 teaspoon Cajun seasoning
Topping
• 2 tablespoons grated Parmesan
Sauce
• 1 tablespoon olive oil
Storage & Reheat
Store:
Store up to 2 days.
Reheat:
Reheat in a 350°F oven until warm.
Swaps
No panko? Use the same amount of regular dry breadcrumbs; the texture will be finer.
No cream cheese? Use the same amount of Neufchâtel cheese.
Avo's Tip
Pat the mushroom caps dry and pre-bake them so the filling doesn't sit in liquid.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What mushrooms work best?
Large white or cremini caps hold the filling well; portobellos work for a bigger bite.
Lump or claw crab?
Either; claw is budget-friendly, lump gives bigger pieces.
Can I prep them ahead?
Yes. Stuff the caps, refrigerate, and bake just before serving.
Quick Fixes
Mushrooms watery: pre-bake the caps and drain before filling.
Filling loose: add a spoonful more panko.
Want browning: broil 1 to 2 minutes at the end.
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