Description
Delight in these savory Crab Rangoon Stuffed Mushrooms, a perfect appetizer combining tender mushroom caps filled with a creamy crab and cream cheese mixture, baked to golden perfection and topped with Parmesan cheese for an irresistible crunch.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms, stems removed
Filling
- 8 oz cream cheese, softened
- 8 oz crab meat, drained and flaked
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Topping
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms evenly.
- Prepare Filling: In a medium bowl, combine the softened cream cheese, crab meat, thinly sliced green onions, garlic powder, and Worcestershire sauce. Mix thoroughly until all ingredients are well blended.
- Stuff Mushrooms: Spoon the crab and cream cheese mixture generously into each mushroom cap, ensuring they are well filled.
- Arrange and Add Topping: Place the stuffed mushrooms on a baking sheet in a single layer. Sprinkle the grated Parmesan cheese evenly over the tops of the stuffed mushrooms to add a flavorful crust.
- Bake: Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is golden brown and bubbly.
- Serve: Remove from the oven and serve the stuffed mushrooms hot for the best flavor and texture experience.
Notes
- Make sure to drain the crab meat well to avoid excess moisture in the filling.
- For an extra kick, add a pinch of crushed red pepper flakes to the filling mixture.
- You can substitute Parmesan cheese with shredded mozzarella for a different cheesy topping.
- Use fresh mushrooms for the best texture and flavor.
- These stuffed mushrooms can be prepared ahead and refrigerated before baking. Just add a few extra minutes to the baking time if baking cold.
