It’s ready in about 20 minutes, making it a truly quick appetizer that you can whip up even at the last minute. I regularly make several mushroom recipes (including sauteed mushrooms and stuffed portobello mushrooms). These crab stuffed mushrooms are one of my favorites. They are festive, elegant, and delicious. When I serve them to my family, I like to serve them as our main course, so I serve six mushrooms per person plus a side or two. When hosting, I serve them as an appetizer, and then three mushrooms per person are perfect.
Ingredients
Recipe Card
Baby Bella mushrooms: Try to find ones that are about the same size. Olive oil cooking spray: You can also use regular olive oil and brush it on the mushrooms. Fresh lump crab meat: The fresher the better, or the dish could taste fishy. Chopped scallions: I use the green parts only. Sour cream: I tried using Greek yogurt and thought it produced inferior results, so I don’t recommend it. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded. Spices: Garlic powder, dried thyme, black pepper, and paprika.
Clean the mushrooms, then broil them in the middle of the oven until just tender. Spoon the crab mixture into the mushrooms, dividing it evenly. Sprinkle the stuffed mushrooms with paprika. Arrange the mushrooms back on the baking sheet. Lightly spray them with olive oil. Broil them briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately. You can also serve six per person as the main dish. When I do this, I usually add a simple salad that I can make ahead of time, such as tomato salad, arugula salad, or cauliflower potato salad. To round out the meal, I add almond flour bread or keto focaccia.
