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Pioneer Woman Crab Stuffed Mushrooms Recipe

Pioneer Woman Crab Stuffed Mushrooms Recipe


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4.6 from 14 reviews

  • Total Time: 1 hour
  • Yield: 24 1x

Description

Zesty Pioneer Woman Crab Stuffed Mushrooms deliver a luxurious seafood appetizer packed with rich flavors. Creamy crab filling nestled in tender mushroom caps creates an irresistible starter you’ll want to savor at every gathering.


Ingredients

Scale

Main Protein:

  • 8 ounces (226 grams) lump crabmeat, picked

Filling Ingredients:

  • 4 ounces (113 grams) cream cheese, room temperature
  • ½ cup (50 grams) finely shredded cheddar cheese
  • ¼ cup (25 grams) finely shredded parmesan cheese
  • 1 jar (2 ounces/57 grams) diced pimentos, drained and finely chopped
  • 2 garlic cloves, grated
  • 2 tablespoons chopped parsley, plus more for garnish

Preparation Ingredients:

  • 1 pound (454 grams) large baby bella mushrooms (about 24 mushrooms)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ¼ cup (30 grams) panko breadcrumbs
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Cover a baking sheet with aluminum foil and position a wire rack on top for optimal heat circulation.
  2. Clean the mushroom caps gently using a paper towel, removing stems carefully. Transfer mushrooms to a large mixing bowl and coat evenly with olive oil and kosher salt, ensuring complete coverage.
  3. Arrange mushroom caps upward on the prepared wire rack, maintaining spacing between each cap. Roast in the preheated oven for approximately 20 minutes until they soften and release initial moisture.
  4. Create the filling by combining cream cheese, cheddar cheese, Parmesan cheese, diced pimentos, fresh parsley, and minced garlic in a separate bowl. Incorporate remaining salt and gently fold in crabmeat, maintaining its delicate texture.
  5. Prepare breadcrumb topping by combining panko breadcrumbs with melted butter, mixing thoroughly to ensure even coating and consistent golden color.
  6. Remove softened mushrooms from oven and carefully fill each cap with 2-3 teaspoons of the crab mixture, distributing evenly. Sprinkle the buttered breadcrumb mixture atop each stuffed mushroom.
  7. Return stuffed mushrooms to the oven and bake for an additional 15-20 minutes until breadcrumbs transform into a rich, golden-brown color and edges become crispy.
  8. Garnish with freshly chopped parsley immediately before serving to enhance visual appeal and add a bright, herbaceous note.

Notes

  • Elevate your appetizer game with these make-ahead stuffed mushrooms that promise to impress guests with minimal effort.
  • Fresh lump crabmeat delivers a premium taste that transforms this simple recipe into a gourmet experience.
  • Drying crabmeat thoroughly prevents soggy filling and ensures a perfectly textured appetizer every time.
  • Room temperature cream cheese blends seamlessly, creating a silky-smooth mixture that coats each mushroom cap beautifully.
  • Assembling these bite-sized delights in advance allows for stress-free entertaining and last-minute party preparation.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 24
  • Calories: 170 kcal
  • Sugar: 1 g
  • Sodium: 500 mg
  • Fat: 11 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 40 mg