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Red Lobster Crab Stuffed Mushrooms

Red Lobster Crab Stuffed Mushrooms That Wow Every Guest

These Red Lobster Crab Stuffed Mushrooms deliver a gourmet experience with savory crab filling and creamy richness.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 mushrooms
Course: Appetizers
Cuisine: American
Calories: 150

Ingredients
  

For the Mushrooms
  • 12 pieces white mushrooms fresh and firm
For the Filling
  • 1 cup crab meat (fresh) ensure no shells or cartilage
  • 8 oz cream cheese softened for easy blending
  • 1/2 cup Parmesan cheese freshly grated
  • herbs (chives, parsley, etc.) opt for fresh
For the Topping
  • 2 tablespoons butter melted
  • spices (garlic powder, paprika, etc.) adjust to taste

Equipment

  • baking sheet
  • Mixing Bowl
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and clean the mushrooms with a damp cloth.
  2. Remove the stems carefully to create a cavity for the filling.
  3. Arrange the mushroom caps upside down on a baking sheet lined with parchment paper.
Making the Filling
  1. Combine crab meat, cream cheese, Parmesan cheese, and chopped herbs in a mixing bowl.
  2. Add garlic powder and paprika to taste, stirring until creamy.
Stuffing the Mushrooms
  1. Fill each mushroom cap with the crab mixture, pressing down slightly.
Topping
  1. Melt butter and stir in additional herbs and garlic powder.
  2. Drizzle the mixture over the stuffed mushrooms.
Baking
  1. Bake the mushrooms for 20 minutes until golden and bubbly.
Cooling
  1. Remove from the oven and let cool for 5 minutes before serving.

Nutrition

Serving: 1mushroomCalories: 150kcalCarbohydrates: 5gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 0.5mg

Notes

For best results, allow the mushrooms to cool slightly before serving to enhance flavors and ensure a comfortable temperature for guests.

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