Description
Delight your guests with these Crab Rangoon Stuffed Mushrooms, a perfect appetizer combining creamy crab filling and tender mushrooms baked to golden perfection.
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 the oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.
- Prepare Filling: In a medium bowl, combine the softened cream cheese, crab meat, thinly sliced green onions, garlic powder, and Worcestershire sauce. Stir thoroughly until the mixture is well blended.
- Stuff Mushrooms: Generously spoon the crab mixture into each mushroom cap, ensuring they are well filled.
- Arrange and Top: Place the stuffed mushrooms on a baking sheet and sprinkle the tops evenly with grated Parmesan cheese for a savory crust.
- Bake: Bake the mushrooms in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling turns a golden brown.
- Serve: Serve the stuffed mushrooms hot as a delicious appetizer or party snack.
Notes
- Ensure the cream cheese is fully softened for easier mixing and smooth filling texture.
- Use fresh, large white mushrooms for best results and optimal stuffing cavities.
- Drain crab meat well to avoid excess moisture in the filling.
- Feel free to add a pinch of black pepper or cayenne for a slight kick.
- These can be prepared ahead of time and baked just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
