Savory Crab Stuffed Mushrooms Recipe

Use a small scoop or spoon to fill each mushroom cap with the crab stuffing mixture, packing it in tightly.

Arrange stuffed mushroom caps in the baking dish and top evenly with remaining 1/4 cup Parmesan.

Bake for 15-20 minutes until mushrooms are tender and filling is hot and melty.

Garnish with extra parsley if desired. Serve crab stuffed mushrooms warm.

Notes

Make the filling up to 3 days ahead and refrigerate until ready to use. For deeper flavor, sauté the chopped mushroom stems before mixing into the filling. Bake from frozen by adding 5-10 minutes to the bake time. Leftovers keep for 3-4 days refrigerated.