Go Back
–+ servings

Brie and Crab Stuffed Mushrooms

Gooey, cheesy, crab meat & brie stuffed mushrooms perfect for an appetizer, a light dinner, or on a salad
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 TBSP olive oil divided
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 2 TBSP cream cheese
  • 8 oz Brie rind removed & cut into chunks
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp lemon zest {reserve lemon to squeeze over mushrooms}
  • 1/2 tsp salt
  • 2 TBSP 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 TBSP 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 TBSP 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.