Crab Stuffed Mushrooms High Protein Holiday Appetizer
Mushroom caps stuffed with sweet lump crab, cream cheese, Greek yogurt and Parmesan, baked golden. 20g protein — 40 minutes, serves 6.
Equipment
- A rimmed baking sheet, for baking the stuffed mushrooms in a single layer
- A small spoon or cookie scoop, for filling the mushroom caps neatly
- A mixing bowl, for combining the crab filling
- A sharp knife, for chopping the mushroom stems, garlic and parsley
Ingredients
- 24 large white mushrooms (about 500g) stems removed and finely chopped
- 200 g lump crab meat picked over for shell
- 60 g cream cheese softened
- 60 g Greek yogurt plain
- 40 g Parmesan cheese finely grated, plus extra to sprinkle
- 3 tbsp panko breadcrumbs
- 2 garlic cloves minced
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley finely chopped, plus extra to serve
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp olive oil
Instructions
- Heat the oven to 200°C (400°F). Line a rimmed baking sheet with baking paper and brush the mushroom caps lightly with olive oil.
- Heat a little of the olive oil in a pan over medium heat and cook the chopped mushroom stems and garlic for 3–4 minutes, until softened. Set aside to cool slightly.
- In a mixing bowl, stir the cream cheese and Greek yogurt until smooth, then fold in the crab meat, Parmesan, panko, lemon juice, parsley, Old Bay seasoning, salt and pepper.
- Fold in the cooled mushroom stems and garlic, mixing gently so the lump crab stays in flakes.
- Spoon the filling into the mushroom caps, mounding it slightly, and sprinkle a little extra Parmesan over the top of each one.
- Bake for 18–20 minutes, until the mushrooms are tender and the tops are golden and bubbling.
- Rest for 5 minutes, sprinkle with extra parsley and serve warm with lemon wedges on the side.
Notes
Fold the crab in gently so the flakes stay intact. Filling can be made a day ahead; fill caps just before baking. Keeps 2 days refrigerated.