Crab and Brie stuffed mushrooms cheesy, high-protein appetizer with extra nutrients. Plus, you can enjoy them for dinner or on a salad.
About Brie and Crab Stuffed Mushrooms
If you like stuffed mushrooms, I highly recommend making these brie and crab stuffed mushrooms.
They're the best stuffed mushrooms I've ever had. Seriously.
I love that they are a veggie-filled appetizer that is an excellent source of protein.
Recipe Tips
*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 which is unpleasant.
*Don't waste your money on jumbo lump crab meat because it'll break up when you're stirring the mixture & stuffing the mushrooms.
*Lemon zest and lemon juice are must-haves for this crab-stuffed mushroom recipe. They 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 a container with larger mushrooms.
For recipe testing, I bought 2 (14-ounce) containers of "stuffer mushrooms" and ended up with about 24 mushrooms.
*Don't forget to go through the crab meat to make sure there are no shells or anything.
How To Make Allergy-friendly
These crab-stuffed mushrooms are naturally gluten-free, egg-free, nut-free, and soy-free. Because of the brie, cream cheese, and Parmesan, they have dairy.
Nutrition Benefits
One serving of brie and crab stuffed mushrooms provides 14 grams of protein, 1 gram of fiber, 13% RDA of potassium, and 11% RDA of calcium.
Plus, they're full of veggies including mushrooms, onions, and garlic - all of which are packed with nutrients.
What To Serve With Crab Stuffed Mushrooms
Crab Stuffed Mushrooms aren't only for an appetizer or snack.
These are also really tasty on a bed of lettuce with a little lemon-herb vinaigrette.
Serve them for dinner with a side of smashed potatoes (or any potatoes) or grains for a satisfying meal.
MORE CRAB RECIPES YOU'LL LOVE:
Brie and Crab Stuffed Mushrooms
Ingredients
- 2 containers large mushrooms {about 24 large/stuffer mushrooms}
- 1 tablespoon olive oil divided
- ½ onion diced
- 2 cloves garlic minced
- 2 tablespoon cream cheese
- 8 oz Brie rind removed & cut into chunks
- ¼ cup shredded Parmesan cheese
- 1 teaspoon lemon zest {reserve lemon to squeeze over mushrooms}
- ½ 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 ½ 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 ½ 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
*Based on this recipe from Pink Parsley blog
Brie and Crab Stuffed Mushrooms Nutrition Facts
How much protein is in crab-stuffed mushrooms?
One crab-stuffed mushroom has about 4 to 5 grams of protein.
Carole
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
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 🙂