Crab Rangoon Stuffed Mushrooms
This delightful dish combines the classic flavors of crab rangoon with the earthy goodness of stuffed mushrooms. Perfect for an appetizer or party snack, these Crab Rangoon Stuffed Mushrooms are creamy, savory, and packed with flavor.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 oven
- 1 cutting board
Ingredients
- 16 large cremini or button mushrooms
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, shredded
- ¼ cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- to taste olive oil for drizzling
- optional fresh parsley or chives for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms gently with a damp cloth to remove any dirt. Remove the stems and set aside.
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, onion powder, garlic powder, and black pepper. Mix well until smooth and creamy.
- Fill each mushroom cap with the crab mixture, packing it in lightly. Sprinkle shredded mozzarella cheese on top of each stuffed mushroom.
- Arrange the stuffed mushrooms on a baking sheet. Drizzle a little olive oil over the top of the mushrooms.
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or chives, if desired.
- Serve warm and enjoy!
Notes
For extra flavor, you can add a dash of hot sauce to the crab mixture.
These mushrooms are best served fresh but can be stored in the refrigerator for up to 2 days and reheated in the oven.
Experiment with adding different cheeses or spices to suit your preference!