Mohamed Shili This savory Crab Stuffed Mushrooms by Pioneer Woman is prepared using baby bella mushrooms, olive oil, cream cheese, cheddar cheese, and Parmesan cheese. This Crab Stuffed Mushrooms recipe is a delightful appetizer that takes about 55 minutes to prepare and can serve up to 6 people.
Pioneer Woman Crab Stuffed Mushrooms Ingredients
- 1 lb. large baby bella mushrooms (about 24 mushrooms)
- 1 tbsp. olive oil
- 1 tsp. kosher salt
- 4 oz. cream cheese, room temperature
- 1/2 cup finely shredded cheddar cheese
- 1/4 cup finely shredded parmesan cheese
- 1 jar (2 oz.) diced pimentos, drained and finely chopped
- 2 tbsp. chopped parsley, plus more for garnish
- 2 garlic cloves, grated
- 8 oz. lump crabmeat, picked
- 1/4 cup panko breadcrumbs
- 1 tbsp. unsalted butter, melted
How To Make Pioneer Woman Crab Stuffed Mushrooms
- Preheat and Prepare Oven: Set your oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Mushroom Preparation: Remove the stems from the mushrooms and use a paper towel to gently clean the caps. In a large bowl, toss the mushroom caps with olive oil and 1/2 tsp. of kosher salt. Arrange them cap side up on the prepared wire rack and bake for 20 minutes to soften.
- Prepare the Filling: In a mixing bowl, combine the cream cheese, cheddar cheese, Parmesan cheese, pimentos, parsley, and grated garlic. Stir in the remaining 1/2 tsp. of salt until well mixed. Carefully fold in the crabmeat to preserve its texture.
- Breadcrumb Mixture: In a small bowl, mix the panko breadcrumbs with melted butter until they are thoroughly coated.
- Stuff and Bake: After removing the mushrooms from the oven, fill each cap with about 2-3 tsp. of the crab mixture. Top each with approximately 1/2 tsp. of the breadcrumb mixture. Return the mushrooms to the oven and bake for another 15-20 minutes, or until the breadcrumbs are golden brown.
- Garnish and Serve: Sprinkle additional chopped parsley over the hot mushrooms before serving to add a touch of freshness.
Recipe Tips
- Use fresh crabmeat: Fresh crabmeat has a better texture and flavor than canned crabmeat, making your dish more delicious.
- Pre-cook the mushrooms: Pre-cooking the mushroom caps prevents them from becoming too watery during the final bake, ensuring a firmer texture.
- Use room temperature cream cheese: Room temperature cream cheese blends more easily with other ingredients, resulting in a smoother stuffing mixture.
- Chop ingredients finely: Finely chopped ingredients like pimentos and parsley ensure even distribution throughout the stuffing, enhancing the overall flavor.
What To Serve With Crab Stuffed Mushrooms
Serve your savory Crab Stuffed Mushrooms with roasted garlic asparagus, lemon herb quinoa, caramelized onion mashed potatoes, balsamic glazed Brussels sprouts, and a fresh arugula salad.
You can also pair with roasted beet and goat cheese salad, spicy avocado dip, and crusty garlic bread.
How To Store Crab Stuffed Mushrooms
To Refrigerate: Place the cooled mushrooms in an airtight container. Store them in the refrigerator for up to 3 days. Make sure to keep them in a single layer to avoid crushing.
To Freeze: Freeze the stuffed mushrooms before baking. Arrange them on a baking sheet and freeze until solid. Transfer to a freezer-safe container, and store for up to 3 months.
How To Reheat Crab Stuffed Mushrooms
In The Oven: Preheat the oven to 350°F. Place the mushrooms on a baking sheet and cover them with aluminum foil. Bake for 10-15 minutes until heated through; or, uncover for the last 5 minutes for a crispier top.
In The Microwave: Place the mushrooms on a microwave-safe plate. Cover with a microwave-safe lid or damp paper towel. Heat on medium power for 1-2 minutes until warm; or, check halfway and adjust time as needed.
In The Air Fryer: Preheat the air fryer to 350°F. Arrange the mushrooms in a single layer in the basket. Heat for 5-7 minutes until warmed through; or, shake the basket halfway through for even cooking.
Frequently Asked Questions
Can I prepare the stuffed mushrooms in advance?
Yes, you can prepare the stuffed mushrooms in advance. Assemble the mushrooms with the filling and store them covered in the refrigerator for up to 24 hours. Bake them just before serving for the best results.
Can I use a different type of cheese for the filling?
Yes, you can use different types of cheese for the filling. Try substituting the cheddar or Parmesan with Gruyere, mozzarella, or even feta. Ensure the cheese melts well and complements the crab flavor.
Pioneer Woman Crab Stuffed Mushrooms Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 7g
- Protein: 10g
- Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 450mg
- Potassium: 330mg
- Fiber: 1g
- Sugar: 2g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Black Bean Corn Salsa
- Pioneer Woman Broccoli Cauliflower Casserole
- Pioneer Woman Sausage Balls
Pioneer Woman Crab Stuffed Mushrooms
Description
This savory Crab Stuffed Mushrooms by Pioneer Woman is prepared using baby bella mushrooms, olive oil, cream cheese, cheddar cheese, and Parmesan cheese. This Crab Stuffed Mushrooms recipe is a delightful appetizer that takes about 55 minutes to prepare and can serve up to 6 people.
Pioneer Woman Crab Stuffed Mushrooms Ingredients
How To Make Pioneer Woman Crab Stuffed Mushrooms
- Preheat and Prepare Oven: Set your oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Mushroom Preparation: Remove the stems from the mushrooms and use a paper towel to gently clean the caps. In a large bowl, toss the mushroom caps with olive oil and 1/2 tsp. of kosher salt. Arrange them cap side up on the prepared wire rack and bake for 20 minutes to soften.
- Prepare the Filling: In a mixing bowl, combine the cream cheese, cheddar cheese, Parmesan cheese, pimentos, parsley, and grated garlic. Stir in the remaining 1/2 tsp. of salt until well mixed. Carefully fold in the crabmeat to preserve its texture.
- Breadcrumb Mixture: In a small bowl, mix the panko breadcrumbs with melted butter until they are thoroughly coated.
- Stuff and Bake: After removing the mushrooms from the oven, fill each cap with about 2-3 tsp. of the crab mixture. Top each with approximately 1/2 tsp. of the breadcrumb mixture. Return the mushrooms to the oven and bake for another 15-20 minutes, or until the breadcrumbs are golden brown.
- Garnish and Serve: Sprinkle additional chopped parsley over the hot mushrooms before serving to add a touch of freshness.
