Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on a salad
Holy Cow!
These are the best stuffed mushrooms I've ever had - no contest
Last year I made stuffed mushrooms and I loved them, but these...
I really can't accurately describe how good they are. It wouldn't be fair to these gooey, cheesy, crab meat filled mushrooms because words cannot express how much I liked them
I made these the other night and couldn't get enough. It was really hard to save enough to take pictures the next day.
Some things you should know about this recipe besides the fact that it is so amazingly delicious I can't stand it:
- I wouldn't waste your money on jumbo lump crab meat because it'll break up when your stirring the mixture & stuffing the mushrooms.
In my opinion, jumbo lump should be enjoyed in it's purest form - straight from the container with your fingers or with a fork if you're feelin' fancy
- Be sure you bake the mushrooms before you stuff them. You need them to release their juices before stuffing. Otherwise, you'll have really watery mushrooms & it's kinda gross. I didn't do mine long enough and was really annoyed.
- It's imperative that you add the lemon zest & lemon juice. I completely forgot to buy parsley so there was none in my mushrooms. But the lemon juice & zest really brighten the mushrooms and make them taste spectacular.
- If you can find the "stuffer mushrooms" at the grocery store, buy those. If not, just buy mushrooms that are pretty big. I bought 2 (14 oz.) containers of stuffer mushrooms and ended up with about 24 mushrooms, which was perfect
- Don't forget to go through the crab meat to make sure there are no shells or anything. I'd like to thank my wonderful grandmother for doing that for me for these 🙂
- And if you have leftovers {good luck with that}, these are really tasty on a salad. Or you could just make them for dinner and serve them as a salad.
By the way, do you realize how painful it is to think about this recipe and write about my favorite food {crab meat} without having any to eat right now?! I. am. dying.
Brie and Crab Stuffed Mushrooms
Ingredients
- 2 containers large mushrooms {about 24 large/stuffer mushrooms}
- 1 tablespoon olive oil divided
- 1/2 onion diced
- 2 cloves garlic minced
- 2 tablespoon cream cheese
- 8 oz Brie rind removed & cut into chunks
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon lemon zest {reserve lemon to squeeze over mushrooms}
- 1/2 teaspoon salt
- 2 tablespoon chopped fresh parsley or rosemary plus more for garnish
- 1 cup crab meat 8 oz., lump or claw
Instructions
- Preheat oven to 375°F. Line a large baking sheet with foil.
- Take stems out of mushrooms & set aside. Toss mushroom caps with 1/2 tablespoon olive oil, and arrange on lined baking sheet with the gill side down.
- Bake for 10-12 minutes until they release their juices. Pat dry & dry baking sheet if needed. Set aside.
- Meanwhile, dice mushroom stems. Add remaining 1/2 tablespoon oil to a large skillet and sauté onions & diced mushroom steams until softened, about 7-10 minutes.
- Add in garlic and stir for 30 seconds. Remove from heat, and stir in all the cheeses, lemon zest, salt, and parsley. Stir until cheese completely melts.
- Gently fold in crab meat {try not to break it up too much}.
- Fill mushroom caps evenly with crab meat mixture. Place on baking sheet, and bake for 10-15 minutes. Squeeze lemon juice over mushrooms, and sprinkle with extra parsley if desired.
- Enjoy!
Notes
*Look for 14 ounce containers of stuffer mushrooms or just buy two 16 ounce containers of large mushrooms.
What to use in this recipe:
Meme
Carole says
Man oh man (to go with your Holy Cow!), do these ever look amazing! I love stuffed mushrooms! I'm going to try these soon!
Meme says
Haha, I know right?! They are one of my favorite recipes ever {and that's saying a lot since I am always making things}!
You must try them ASAP 🙂