YumVerseEats
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.
Quick Fixes
Mushrooms watery: pre-bake the caps and drain before filling.
Filling loose: add a spoonful more panko.
Ingredients
Vegetables
• 2 tablespoons minced green onions
• 1 clove garlic, minced
Protein
Filling
• ¼ cup grated Parmesan
• ¼ cup panko breadcrumbs
• 1 large egg yolk
Seasoning
Topping
Sauce
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.
Store
Store up to 2 days.
Reheat
Reheat in a 350°F oven until warm.
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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.
Cajun Crab-Stuffed Mushrooms
Ingredients
—
—
16 large white mushrooms, stemmed
—
—
8 oz lump or claw crab meat, picked over
—
—
6 oz cream cheese, softened
—
—
¼ cup grated Parmesan
—
—
¼ cup panko breadcrumbs
—
—
1 large egg yolk
—
—
1 teaspoon Cajun seasoning
—
—
2 tablespoons minced green onions
—
—
1 clove garlic, minced
—
—
2 tablespoons grated Parmesan
—
—
1 tablespoon olive oil
Instructions
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.
20
min
active
40
min
total
6
servings
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