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
- Preheat oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat.
- Add green onions, celery, garlic, basil, oregano, rosemary, and thyme. Cook until the vegetables are soft, about 5 minutes.
- Remove the skillet from heat and stir in breadcrumbs, Parmesan cheese, mayonnaise, and crab meat. Mix until everything is well combined.
- Clean the mushrooms by gently wiping the caps with a damp cloth and remove the stems.
- Stuff the mushroom caps with the crab mixture and place them on a baking sheet.
- Bake for 20 minutes or until the mushrooms are tender and the filling is golden brown.
- 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
- 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.
- What other seasonings can I use? You can experiment with herbs like parsley, dill, or thyme to suit your flavor preferences.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
PrintRed Lobster Crab Stuffed Mushrooms
- 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
- 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