Pioneer Woman Crab Stuffed Mushrooms

This Pioneer Woman Crab Stuffed Mushrooms are made with large baby bella mushrooms, olive oil, kosher salt, cream cheese, cheddar cheese, and parmesan cheese, and takes around 60 minutes to prepare and cook. You can serve your Crab Stuffed Mushrooms with sides like garlic bread, garden salad, pasta salad, and balsamic glazed steak.

To make these Crab Stuffed Mushrooms, Ree Drummond begins by preheating the oven and preparing the mushrooms. She then creates a creamy cheese and crab filling, stuffs the mushroom caps, and bakes them to golden perfection.

Whether it’s slow cooker ham, buffalo chicken meatballs, or crab stuffed mushrooms, pioneer woman recipes are always flavorful, easy to follow, and perfect for any occasion.

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

1. Preheat and Prepare: Turn on your oven and set it to 400°F. While it’s heating up, place a wire rack on a baking sheet that you’ve lined with aluminum foil. This setup will help the mushrooms cook evenly.
2. Prep the Mushrooms: Take off the stems from the mushrooms and give the caps a good wipe with a paper towel to remove any dirt. In a large mixing bowl, combine the mushroom caps, olive oil, and 1/2 tsp. of salt. Toss them well and arrange them cap side up on your prepared baking sheet. Pop them in the oven for 20 minutes to get them tender.
3. Make the Filling: While the mushrooms are in the oven, grab another bowl. Mix together the cream cheese, cheddar cheese, parmesan cheese, drained pimentos, parsley, and garlic. Add the remaining 1/2 tsp. of salt and blend well. Now, gently fold in the crabmeat to keep its texture.
4. Breadcrumb Topping: In a separate small bowl, combine the panko breadcrumbs and melted butter. Stir until the breadcrumbs are well-coated.
5. Stuff and Bake: Once the mushrooms are out of the oven, carefully stuff each cap with about 2-3 tsp. of your crab mixture. Sprinkle each with about 1/2 tsp. of the breadcrumb mixture. Place the stuffed mushrooms back on the wire rack and bake for an additional 15-20 minutes. You’ll know they’re done when the breadcrumbs turn golden brown. Finish off with a parsley garnish and serve hot.

What To Serve With Crab Stuffed Mushrooms

You can serve Crab Stuffed Mushrooms with side dishes like garlic bread, a garden salad, or pasta salad. A balsamic glazed steak could also complement the flavors well.

How To Store Crab Stuffed Mushrooms

In The Fridge:

Store the Crab Stuffed Mushrooms in an airtight container in the fridge. They will stay fresh for up to 2-3 days. Make sure to keep them away from strong-smelling foods to maintain their flavor.

In The Freezer:

You can freeze Crab Stuffed Mushrooms in a freezer-safe container. Separate each mushroom with parchment paper to prevent sticking. They can be stored for up to a month.

How To Reheat Crab Stuffed Mushrooms

To reheat, place the Crab Stuffed Mushrooms on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes. Make sure they are heated through before serving.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Black Bean Corn Salsa
• Pioneer Woman Broccoli Cauliflower Casserole
• Pioneer Woman Sausage Balls