Red Lobster Crab Stuffed Mushrooms

Red Lobster Crab Stuffed Mushrooms bring the rich, savory flavor of crab to tender mushroom caps for a mouthwatering appetizer. With a creamy filling of crab meat, seasonings, and breadcrumbs, these mushrooms are baked to perfection for a deliciously satisfying bite. Ideal for parties, holidays, or any special occasion, this dish is sure to impress.

Ingredients

  • 1/2 cup butter
  • 1/4 cup finely diced green onions
  • 1/4 cup finely diced celery
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 pound crab meat
  • 1 pound white mushrooms

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, melt the butter over medium heat.
  3. Add green onions, celery, garlic, basil, oregano, rosemary, and thyme. Cook until the vegetables are soft, about 5 minutes.
  4. Remove the skillet from heat and stir in breadcrumbs, Parmesan cheese, mayonnaise, and crab meat. Mix until everything is well combined.
  5. Clean the mushrooms by gently wiping the caps with a damp cloth and remove the stems.
  6. Stuff the mushroom caps with the crab mixture and place them on a baking sheet.
  7. Bake for 20 minutes or until the mushrooms are tender and the filling is golden brown.
  8. Serve immediately and enjoy!

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Use Different Crab: If you can’t find fresh crab meat, canned or imitation crab can also be used as a substitute.
  • Add Cheese: For extra richness, you can sprinkle more Parmesan cheese or even mozzarella on top of the stuffed mushrooms before baking.
  • Spicy Kick: For a bit of heat, add a pinch of cayenne pepper or some chopped jalapeños to the filling mixture.
  • Gluten-Free Version: Swap the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make this dish gluten-free.

Storage/Reheating

  • Storage: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Stuffed mushrooms can be frozen before baking. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Bake directly from frozen at 375°F for about 25-30 minutes.
  • Reheating: Reheat leftover mushrooms in the oven at 350°F for 5-10 minutes until warmed through.

10 FAQs

  1. Can I make this dish ahead of time? Yes, you can prepare the stuffing and stuff the mushrooms in advance, then refrigerate until you’re ready to bake.
  2. What other seasonings can I use? You can experiment with herbs like parsley, dill, or thyme to suit your flavor preferences.
  3. Can I use a different type of mushroom? While white mushrooms are recommended for their size and texture, you can use cremini or baby bella mushrooms for a richer flavor.
  4. Can I make this dish without crab? Yes, you can substitute the crab with shrimp, lobster, or even a vegetarian mixture like spinach and cheese.
  5. How do I know when the mushrooms are done? The mushrooms should be tender, and the filling should be golden and slightly crispy on top.
  6. Can I use frozen crab meat? Yes, frozen crab meat works well in this recipe. Just make sure to thaw it completely and drain any excess liquid.
  7. Can I prepare these mushrooms on the grill? Yes, these stuffed mushrooms can be cooked on the grill. Just place them on a grill-safe pan and cook over medium heat for 10-15 minutes.
  8. What can I serve with these stuffed mushrooms? They pair wonderfully with a fresh salad, garlic bread, or as an appetizer alongside other seafood dishes.
  9. Can I make this dish dairy-free? To make it dairy-free, substitute the butter with olive oil or dairy-free margarine, and use a dairy-free mayonnaise and vegan cheese.
  10. How do I clean mushrooms before stuffing them? Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture.

Conclusion

Red Lobster Crab Stuffed Mushrooms are a delicious and elegant appetizer that’s packed with flavor. With tender mushrooms filled with a savory, cheesy crab mixture, this dish will become a favorite at any gathering. Quick and easy to prepare, it’s a perfect addition to your appetizer repertoire, and sure to leave your guests impressed!

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Red Lobster Crab Stuffed Mushrooms


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  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

 

These Red Lobster-inspired Crab Stuffed Mushrooms are packed with a creamy, flavorful crab filling and topped with golden breadcrumbs and Parmesan cheese. They make a perfect appetizer for any occasion, delivering rich, savory flavors in every bite.


Ingredients

Scale
  • 1/2 cup butter
  • 1/4 cup finely diced green onions
  • 1/4 cup finely diced celery
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 pound crab meat
  • 1 pound white mushrooms

Instructions

  • Preheat oven to 375°F (190°C).
  • In a skillet, melt butter over medium heat.
  • Add green onions, celery, garlic, basil, oregano, rosemary, and thyme. Cook until vegetables are soft.
  • Remove skillet from heat and stir in breadcrumbs, Parmesan cheese, mayonnaise, and crab meat.
  • Clean mushrooms and remove stems.
  • Stuff mushroom caps with crab mixture and place on a baking sheet.
  • Bake for 20 minutes or until mushrooms are tender.
  • Serve and enjoy!

Notes

  • You can use imitation crab if fresh crab meat is not available, though it may alter the flavor slightly.
  • For added flavor, sprinkle some extra Parmesan cheese on top before baking.
  • If you prefer a crispy top, broil the mushrooms for the last 2-3 minutes of baking.
  • Make sure to remove the mushroom stems to create enough space for the stuffing.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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