These Crab Stuffed Mushrooms are an indulgent, savory appetizer that combines creamy crab filling with crispy bacon and tender baby portobello mushroom caps. Perfect for parties or holiday gatherings, these mushrooms bring together the rich flavors of Parmesan cheese, Old Bay seasoning, and fresh spinach, making each bite creamy, cheesy, and full of seafood flavor. Quick and easy to prepare, they’re sure to impress your guests with their delightful taste and beautiful presentation.
Ingredients:
- 2 strips bacon
- 1 teaspoon fresh parsley, finely minced
- ¼ cup shredded Parmesan cheese (plus 6 teaspoons for topping)
- 8 ounces cream cheese, softened
- ½ teaspoon Old Bay seasoning
- ½ teaspoon seasoning salt
- ½ teaspoon onion powder
- 8 ounces ready-to-eat crab meat
- 2 cloves garlic, pressed or minced
- 3 handfuls fresh spinach, roughly chopped
- 5 tablespoons extra virgin olive oil
- 12 baby portobello mushroom caps
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet, let it cool, and then crumble it into small pieces. Set aside.
- Sauté Spinach and Garlic: In the same skillet, add 1 tablespoon of olive oil, then add the garlic and chopped spinach. Sauté for 1–2 minutes until the spinach is just wilted. Remove from heat and set aside.
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, ¼ cup shredded Parmesan, Old Bay seasoning, seasoning salt, onion powder, and minced parsley. Stir until smooth.
- Add Crab and Bacon: Gently fold in the crab meat, crumbled bacon, and sautéed spinach and garlic, mixing until evenly distributed.
- Stuff the Mushrooms: Brush the mushroom caps with the remaining olive oil and arrange them on the baking sheet. Spoon the crab mixture into each mushroom cap, packing it generously. Top each stuffed mushroom with a sprinkle of the reserved Parmesan cheese.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
- Serve: Garnish with extra parsley if desired and serve warm.
Conclusion
These Crab Stuffed Mushrooms are an irresistible appetizer that combines creamy crab filling, savory bacon, and tender mushrooms. They’re easy to prepare, look impressive, and pack a delicious punch of flavor in every bite. Perfect for entertaining, these stuffed mushrooms are sure to be a hit at any gathering!
Crab Stuffed Mushrooms with Parmesan and Bacon
Deliciously creamy crab-stuffed mushrooms withParmesan, bacon, and spinach – perfect for an elegant appetizer.
Ingredients
- 2 strips bacon
- 1 teaspoon fresh parsley finely minced
- ¼ cup shredded Parmesan cheese plus 6 teaspoons for topping
- 8 ounces cream cheese softened
- ½ teaspoon Old Bay seasoning
- ½ teaspoon seasoning salt
- ½ teaspoon onion powder
- 8 ounces ready-to-eat crab meat
- 2 cloves garlic pressed or minced
- 3 handfuls fresh spinach roughly chopped
- 5 tablespoons extra virgin olive oil
- 12 baby portobello mushroom caps
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet, let it cool, and then crumble it into small pieces. Set aside.
- Sauté Spinach and Garlic: In the same skillet, add 1 tablespoon of olive oil, then add the garlic and chopped spinach. Sauté for 1–2 minutes until the spinach is just wilted. Remove from heat and set aside.
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, ¼ cup shredded Parmesan, Old Bay seasoning, seasoning salt, onion powder, and minced parsley. Stir until smooth.
- Add Crab and Bacon: Gently fold in the crab meat, crumbled bacon, and sautéed spinach and garlic, mixing until evenly distributed.
- Stuff the Mushrooms: Brush the mushroom caps with the remaining olive oil and arrange them on the baking sheet. Spoon the crab mixture into each mushroom cap, packing it generously. Top each stuffed mushroom with a sprinkle of the reserved Parmesan cheese.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
- Serve: Garnish with extra parsley if desired and serve warm.