Crab-Stuffed Mushrooms

I was recently sent some Kikkoman products and was excited to make some recipes using them.  I loved the Ginger-Honey Pork Tenderloin that I made with the soy sauce. I also loved this easy recipe for crab-stuffed mushrooms, which used their panko crumbs.  My husband and I devoured these mushrooms and enjoyed them very much. My kids tried them but didn’t like the crab–silly kids! 

Crab-Stuffed Mushrooms

Ingredients:

• 12 button mushrooms, stems removed
• 1 tbsp olive oil (divided)
• 2 tbsp yellow onion, finely diced
• 1 clove of garlic, minced
• ½ cup of lump crab meat
• 2 tbsp mayonnaise
• 2 tbsp Parmesan cheese
• 1 tbsp fresh parsley, chopped (divided)
• Sea salt and freshly cracked pepper, to taste
• A squeeze of fresh lemon juice, to taste
• ¼ cup of panko crumbs

How to Make Crab-Stuffed Mushrooms

Preheat the oven to 350 degrees.  Coat a small baking dish with cooking spray.

Remove the mushroom stems and dice them finely.  Heat half the olive oil in a small skillet over medium heat, then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute.  Remove from heat and let cool.

Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt, freshly cracked pepper, and a dash of lemon juice in a bowl.

Add the cooked mushroom and onion mixture, then gently stir until well combined.

Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms.

Place the mushrooms into the prepared baking pan.

Combine the panko crumbs with the remaining olive oil and the last bit of parsley, then mix until well combined.

Sprinkle the panko crumbs evenly on top of each mushroom.

Place into the oven and bake for 30 minutes or until the mushrooms are tender and the panko is golden brown.  Serve immediately.  Enjoy.

Crab-Stuffed Mushrooms

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Appetizer, Sides

Cuisine: American

Servings: 12 Mushrooms

Author: Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Small skillet

Ingredients

• 12 button mushrooms stems removed
• 1 tbsp olive oil divided
• 2 tbsp yellow onion finely diced
• 1 clove of garlic minced
• ½ cup of lump crab meat
• 2 tbsp mayonnaise
• 2 tbsp Parmesan cheese
• 1 tbsp fresh parsley chopped (divided)
• Sea salt and freshly cracked pepper to taste
• A squeeze of fresh lemon juice to taste
• ¼ cup of panko crumbs

Instructions

• Preheat the oven to 350 degrees.  Coat a small baking dish with cooking spray.
• Remove the mushroom stems and dice them finely.  Heat half the olive oil in a small skillet over medium heat, then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute.  Remove from heat and let cool.
• Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt, freshly cracked pepper, and a dash of lemon juice in a bowl.
• Add the cooked mushroom and onion mixture, then gently stir until well combined.
• Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms.
• Place the mushrooms into the prepared baking pan.
• Combine the panko crumbs with the remaining olive oil and the last bit of parsley, then mix until well combined.
• Sprinkle the panko crumbs evenly on top of each mushroom.
• Place into the oven and bake for 30 minutes or until the mushrooms are tender and the panko is golden brown.  Serve immediately.  Enjoy.

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