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Red Lobster Crab Stuffed Mushrooms

Bring Home the Flavor: Red Lobster Crab Stuffed Mushrooms

Indulge in these exquisite Red Lobster Crab Stuffed Mushrooms, a savory seafood treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 mushrooms
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Caps
  • 12 medium Fresh White Mushrooms Select firm caps for the best bite and presentation.
For the Crab Mixture
  • 8 oz Crab Meat Use fresh or canned; pick through for shells.
  • 8 oz Cream Cheese Soften completely for easy mixing.
  • 1/2 cup Parmesan Cheese Freshly grated for best flavor.
For the Topping
  • 1/2 cup Breadcrumbs Gluten-free options work well too!
  • 2 tbsp Butter For basting.
For the Flavor
  • 1 tsp Garlic Powder Can swap with fresh minced garlic.
  • 2 tbsp Herbs e.g., parsley or dill.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) for 10-15 minutes.
  2. Clean the fresh white mushrooms with a damp cloth and remove the stems.
  3. In a mixing bowl, combine softened cream cheese, crab meat, Parmesan cheese, garlic powder, and herbs. Mix until combined.
  4. Stuff each mushroom cap with the crab mixture, ensuring it's heaping over the edges.
  5. Sprinkle breadcrumbs on top of each mushroom and drizzle melted butter over them.
  6. Bake for about 20 minutes until the mushrooms are tender and tops are golden brown.
  7. Let cool for a few minutes before serving warm.

Nutrition

Serving: 1mushroomCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

These stuffed mushrooms can be prepared in advance and baked just before serving. Store leftovers in an airtight container in the fridge for up to 2 days or freeze before baking for up to 3 months.

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