Crab Stuffed Mushrooms

Our tempting East-meets-West Crab Stuffed Mushrooms get their flavorful crunch from the popular Asian panko bread crumbs. It's a dish worthy of Confucius himself!

Photo by Eric S.
Adapted from mrfood.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mrfood.com

Ingredients

  • What You'll Need:

  • 1

    pound large fresh mushrooms

  • 4

    tablespoons butter, divided

  • 1/4

    cup plus 2 tablespoons panko bread crumbs

  • 1/2

    cup shredded fresh, canned or imitation crabmeat

  • 1/4

    teaspoon onion powder

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon black pepper

Directions

What To Do: Preheat oven to 375 degrees F. Gently clean mushrooms by wiping them with a damp paper towel. Remove stems from 3/4 pound of the firmest mushrooms; set aside caps. Finely chop mushroom stems and remaining 1/4 pound whole mushrooms. In a large skillet, melt 3 tablespoons butter over medium heat. Add chopped mushrooms and cook 4 to 5 minutes, or until tender. Remove from heat and add 1/4 cup panko bread crumbs, the shredded crab, onion powder, salt and pepper; mix well. Using a teaspoon, stuff mushroom caps with stuffing mixture. Place on an ungreased rimmed baking sheet. In a small bowl, combine remaining 2 tablespoons panko bread crumbs and 1 tablespoon melted butter; sprinkle evenly over tops of mushroom caps and bake 15 to 18 minutes, or until heated through.

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