Who honestly doesn’t love a stuffed mushroom? Little bite sized bits of happiness: mushroom, crab meat, cheese, and crunchy bread crumbs. I always have my fingers crossed that these party staples show up as an appetizer at any and all social events. So I thought it was about time that I attempted to make them myself. I finally whipped up a batch to eat while watching the games on Sunday. They are actually quite easy to make and are awesome right out of the oven or cooled to room temperature. Taste of Home had a great recipe I decided to try. My only “big” change was that I substituted Old Bay in for the cayenne. I’ve spent many a summer on the Chesapeake and now can’t eat crab without at least a little bit of this seasoning!
- 1 medium tomato, seeded and diced
- 1/2 cup panko bread crumbs
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- ¼ teaspoon Old Bay
- 1 can (8 ounces) crabmeat, drained, flaked and cartilage removed
- 2 containers of fresh baby bella mushrooms
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
- Cooking spray
You can substitute button mushrooms for the baby bellas if you want. However, baby bellas have a meatier flavor that is really delicious. To make, add the diced tomato, panko, mayo, parsley, garlic, salt and Old Bay to a bowl. Mix to combine.
Add the crab meat and mix to combine. Preheat your oven to 400 degrees.
Remove the mushroom stems from your mushrooms. It’s pretty easy to do; grab the stem near the base of the mushroom and kind of wiggle it back and forth until it breaks off. If some is left behind, no biggie. Brush the inside of the mushroom caps with olive oil.
Add as much of the crab mixture as you can to each cap. This can be a bit challenging with the little ones.
Sprinkle with Parmesan cheese and a little bit more Old Bay seasoning.
Add the mushrooms to a baking pan coated with cooking spray. Bake for 15 minutes or until the crab mixture is lightly browned.
Oh how I love these little guys. The mushrooms get so juicy and the breadcrumbs add a very satisfying crunch to the whole bite.
I honestly could go a little heavier on the Old Bay, so if you’re a fan, maybe up it to ½ a teaspoon and cut down the salt.
I didn’t eyeball my mushroom to crab mixture ratio very well so I have a bunch of the mixture left over. I’m considering adding some egg and a little more Old Bay and making a crab cake; I’ll let you know how it turns out!