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    Home ยป Recipes ยป Special Diet ยป Egg Free

    Brie and Crab Stuffed Mushrooms

    Published: Jan 31, 2013 ยท Updated: Aug 31, 2018 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on a salad

    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.

    Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on a salad

    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.

    Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on a salad

    - 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 ๐Ÿ™‚

    - 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.

    Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on 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

    Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on a salad
    No ratings yet
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8
    Author: Meme

    Ingredients

    • 2 containers large mushrooms {about 24 large/stuffer mushrooms}
    • 1 tablespoon olive oil divided
    • ยฝ onion diced
    • 2 cloves garlic minced
    • 2 tablespoon cream cheese
    • 8 oz Brie rind removed & cut into chunks
    • ยผ cup shredded Parmesan cheese
    • 1 teaspoon lemon zest {reserve lemon to squeeze over mushrooms}
    • ยฝ 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 ยฝ 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 ยฝ 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
    *Look for 14 ounce containers of stuffer mushrooms or just buy two 16 ounce containers of large mushrooms.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Brie and Crab Stuffed Mushrooms
    Serving Size
     
    3 mushrooms
    Amount per Serving
    Calories
    176
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    41
    mg
    14
    %
    Sodium
     
    573
    mg
    25
    %
    Potassium
     
    471
    mg
    13
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    295
    IU
    6
    %
    Vitamin C
     
    6.2
    mg
    8
    %
    Calcium
     
    112
    mg
    11
    %
    Iron
     
    0.9
    mg
    5
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

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    Comments

    1. Carole says

      January 21, 2014 at 8:48 pm

      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!

      Reply
      • Meme says

        January 24, 2014 at 11:18 pm

        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 ๐Ÿ™‚

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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