🚫 Important: Drain excess liquid from crabmeat first! Pat dry with paper towels if needed.
3. Stuff the Caps
Use a small cookie scoop or spoon to fill each mushroom cap generously. Mound slightly—they won’t expand.
4. Top & Bake
Sprinkle remaining ½ cup Parmesan and ½ cup panko over the tops. Drizzle with remaining ½ cup melted butter.
Bake at 375°F (190°C) for 18–22 minutes, until mushrooms are tender and tops are deep golden brown.
✨ For extra crunch: Broil 1–2 minutes at the end—but watch closely!
5. Serve Immediately
Garnish with extra parsley. Serve warm—they’re best straight from the oven!
Serving Suggestions & Pro Tips
Pair with: Chilled white wine (Sauvignon Blanc or Chardonnay), sparkling water with lemon
Make ahead: Stuff mushrooms up to 6 hours ahead; refrigerate covered. Add 3–5 minutes to bake time.
Keep warm: Place on a serving platter over a warming tray for parties.
Gluten-free? Use GF panko and check crab label for additives.
No crab? Substitute cooked shrimp or flaked salmon—but crab is king!
FAQs: Your Stuffed Mushroom Questions, Answered
Q: Can I use canned crab?
A: Yes—but lump crabmeat (fresh or pasteurized) gives the best texture and flavor. Avoid “imitation crab.”
Q: Why are my mushrooms soggy?
A: Likely causes: mushrooms not wiped dry, filling too wet, or overcrowded pan. Bake on a rimmed sheet pan for better airflow.
Q: Can I freeze them?
A: Not recommended—mushrooms release water when thawed, making them mushy.
Q: What if I don’t have horseradish?
A: Use ½ tsp wasabi paste or extra Dijon—but horseradish adds a unique kick!
Q: How do I pick over crabmeat?
A: Spread it on a plate and gently pick through with your fingers or tweezers to remove any shell fragments.
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