Although Stuffed Mushrooms are one of my favorite appetizers to eat, I rarely have the pleasure. They are unlikely to show up on party menus (because so many people dislike mushrooms) and I don’t make them at home much since my husband Jim won’t eat them. Sometimes I will order them at a restaurant, but I tend to save my appetite for the main meal. However, when the stars align and my karma is boosted, my friend Sandy will make this Stuffed Mushrooms with Crab and Cream Cheese recipe. It’s always a joyous occasion. Her version is absolutely the best Stuffed Mushrooms recipe I’ve ever tasted, and I’m delighted to share it here.
To me, the biggest challenge with mushrooms is always cleaning them. More times than I can count, I’ve seen Celebrity Chefs tout the virtues of “brushing mushrooms clean with a damp cloth.” Although I adore watching Rachel Ray poke at a handful of already-squeaky-cleaning mushrooms for 2 seconds each, somehow my mushrooms are always much dirtier than hers. I’d be there all day if I followed her method. I sent an email to the folks at Cook’s Illustrated inquiring about this, and they were kind enough to respond. They suggested I place the mushrooms in a salad spinner, fill it with water, quickly swish the mushrooms around, drain them, and give them a whirl in the spinner. This is what I do now and it’s not too bad. My mushrooms are not overly waterlogged, especially when I’m cooking them and the water is going to cook out anyway. Besides, at least I know there is no dirt flavoring my dish.
The filling can be made in advance and refrigerated until you are ready to stuff the mushrooms. And, you may have some filling leftover. It is delicious on crackers or chunks of bread as a dip. The recipe calls for imitation crab meat, but you are welcome to add sophistication to your dish by using real lump crab meat. I show white button mushrooms in my photos here, but Sandy has always used baby Portobello mushrooms. I must admit, they are absolutely delicious.
- 4 oz. cream cheese, softened
- ½ c. sour cream
- 1 small clove garlic, minced
- 1 tsp. Italian seasoning
- ¼ tsp. salt
- ⅛ tsp. freshly ground black pepper
- 4 oz. imitation crab meat
- 2 scallions, green parts only, sliced
- ½ c. shredded mozzarella cheese
- 2 pkgs. white button or baby Portobello mushrooms, stems removed
- Preheat oven to 350°F. Line a baking sheet with foil.
- In a medium bowl, combine cream cheese, sour cream, garlic, Italian seasoning, salt, and pepper. Carefully fold in crab meat, scallions, and mozzarella cheese.
- Divide filling evenly among mushroom caps. Place on the baking sheet 1” apart.
- Bake 20 to 30 minutes or until filling is hot and bubbly.
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