Crab Rangoon Stuffed Mushrooms combine the savory, creamy filling of classic crab rangoon with the earthy flavor of tender mushrooms. This elegant and delicious appetizer is perfect for parties, special occasions, or even as a decadent snack. The creamy crab mixture, flavored with cream cheese, green onions, and a touch of soy sauce, is generously stuffed into mushroom caps and baked until golden and bubbly. These bite-sized delights are easy to make yet impressively fancy, making them a go-to recipe for entertaining. Let’s dive into this irresistible fusion of flavors and textures!
Why You’ll Love This Recipe
- Sophisticated and Delicious: Combines the indulgent flavor of crab rangoon with the earthy goodness of mushrooms.
- Perfect for Entertaining: A fancy, bite-sized appetizer that’s easy to prepare for parties or gatherings.
- Rich and Creamy: The creamy crab filling pairs perfectly with the tender mushrooms.
- Customizable: Easily adapt the recipe to suit dietary preferences or flavor profiles.
- Impressive Presentation: These stuffed mushrooms look as good as they taste, adding elegance to any spread.
- Make-Ahead Friendly: Prepare them in advance and bake just before serving.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20 stuffed mushrooms
- Serving Size: 2 mushrooms
Nutritional Information (per serving)
- Calories: 80
- Carbohydrates: 4g
- Protein: 5g
- Fat: 6g
- Fiber: 1g
- Sugar: 1g
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- 6 oz canned or fresh lump crab meat, drained and shredded
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
For the Mushrooms:
- 20 large white or cremini mushrooms, stems removed
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Optional Toppings:
- ¼ cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- Fresh parsley, chopped
- Sweet chili sauce for drizzling
Step-by-Step Instructions
Prepare the Mushrooms:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel to remove any dirt. Remove the stems and use a small spoon to hollow out the caps slightly, creating more room for the filling.
- Season the Mushrooms: Place the mushroom caps on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
Make the Filling:
- Combine Ingredients: In a medium bowl, mix the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until well combined and creamy.
- Add Cheese: Fold in the shredded mozzarella cheese, ensuring it’s evenly distributed.
Stuff the Mushrooms:
- Fill the Caps: Using a small spoon or piping bag, generously stuff each mushroom cap with the crab mixture, mounding it slightly on top.
- Add Toppings (Optional): If using, mix the panko breadcrumbs with Parmesan cheese and sprinkle over the stuffed mushrooms for added crunch.
Bake the Mushrooms:
- Bake: Place the mushrooms in the preheated oven and bake for 20-25 minutes, or until the filling is golden and bubbly, and the mushrooms are tender.
Garnish and Serve:
- Garnish: Sprinkle with fresh parsley and drizzle with sweet chili sauce, if desired.
- Serve Hot: Transfer to a serving platter and enjoy immediately.
Ingredient Background
- Mushrooms: White or cremini mushrooms are ideal for their mild flavor and sturdy structure.
- Crab Meat: Lump crab meat provides a rich, sweet flavor, but imitation crab works as a budget-friendly alternative.
- Cream Cheese: Creates the creamy, tangy base for the filling. Use full-fat for the best texture.
- Soy Sauce and Worcestershire Sauce: Add umami and depth to the crab mixture, balancing its sweetness.
- Panko Breadcrumbs: Offer a light, crispy topping for added texture.
Technique Tips
- Don’t Overstuff: Fill the mushrooms generously but avoid overloading, as the filling may spill over during baking.
- Use a Small Spoon: A small spoon or melon baller makes it easy to hollow out the mushroom caps.
- Room-Temperature Cream Cheese: Soften cream cheese beforehand to ensure a smooth, creamy filling.
- Bake on Parchment Paper: This prevents sticking and makes cleanup a breeze.
Alternative Presentation Ideas
- Miniature Mushrooms: Use smaller mushrooms for bite-sized appetizers, perfect for cocktail parties.
- Deconstructed Version: Serve the crab filling as a dip alongside roasted mushroom slices.
- Stuffed Bell Peppers: Swap mushrooms for halved mini bell peppers for a colorful twist.
Additional Tips for Success
- Fresh Crab is Best: If possible, use fresh crab meat for the most authentic flavor.
- Prep Ahead: Assemble the stuffed mushrooms up to a day in advance and store them in the refrigerator until ready to bake.
- Even Cooking: Ensure the mushrooms are uniform in size so they cook evenly.
Recipe Variations
- Spicy Kick: Add a dash of sriracha or cayenne pepper to the filling for a spicy twist.
- Vegetarian Option: Replace crab with finely chopped artichokes or spinach for a meat-free version.
- Cheesy Delight: Use a mix of cheeses like Gruyere, Parmesan, or sharp cheddar for extra flavor.
- Seafood Medley: Combine crab meat with chopped shrimp or scallops for a luxurious filling.
Freezing and Storage
Storage:
- Refrigerate: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Before Baking: Stuff the mushrooms and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and bake directly from frozen, adding 5-10 minutes to the cooking time.
- After Baking: Cool completely and freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warmed through.
Healthier Twist Ideas
- Low-Fat Option: Use reduced-fat cream cheese and mozzarella to cut down on calories.
- Gluten-Free: Skip the panko breadcrumbs or use gluten-free alternatives.
- Extra Veggies: Add finely chopped spinach, kale, or roasted red peppers to the filling for added nutrients.
Serving Suggestions for Events
- Cocktail Parties: Serve with toothpicks for easy handling and pair with sparkling wine or prosecco.
- Holiday Gatherings: Arrange the mushrooms on a festive platter garnished with fresh herbs or cranberries.
- Dinner Appetizer: Serve as a starter before a seafood or steak main course.
Special Equipment
- Piping Bag: For a polished presentation when filling the mushrooms.
- Baking Sheet: A rimmed sheet ensures no juices spill during baking.
- Melon Baller: Makes it easier to scoop out mushroom stems and create space for filling.
Frequently Asked Questions
1. Can I use imitation crab?
Yes, imitation crab is a budget-friendly substitute and works well in this recipe.
2. What’s the best way to clean mushrooms?
Use a damp paper towel to gently wipe off dirt. Avoid rinsing under water, as mushrooms absorb moisture.
3. Can I use frozen crab meat?
Yes, just thaw it completely and pat it dry to remove excess water before using.
4. How can I prevent the mushrooms from becoming soggy?
Avoid overfilling, and bake them on parchment paper to allow any excess moisture to escape.
5. Can I grill the stuffed mushrooms?
Yes, place them on a grill-safe pan and cook over medium heat until the filling is bubbly and the mushrooms are tender.
6. What can I substitute for cream cheese?
Use ricotta or mascarpone for a slightly different flavor and texture.
7. Can I double the recipe for a crowd?
Absolutely! Simply scale the ingredients and use two baking sheets for larger batches.
8. What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid microwaving to prevent sogginess.
Conclusion
Crab Rangoon Stuffed Mushrooms are an irresistible blend of creamy, savory, and earthy flavors that elevate any occasion. These bite-sized appetizers are easy to make yet elegant enough to impress your guests. Whether you’re hosting a dinner party, celebrating the holidays, or treating yourself to something special, this recipe is guaranteed to be a hit. Give it a try, and let these stuffed mushrooms become a staple on your appetizer menu!
Print
Crab Rangoon Stuffed Mushrooms
- Total Time: 45 minutes
- Yield: 20 stuffed mushrooms 1x
Ingredients
Crab Rangoon Stuffed Mushrooms combine the savory, creamy filling of classic crab rangoon with the earthy flavor of tender mushrooms. This elegant and delicious appetizer is perfect for parties, special occasions, or even as a decadent snack. The creamy crab mixture, flavored with cream cheese, green onions, and a touch of soy sauce, is generously stuffed into mushroom caps and baked until golden and bubbly. These bite-sized delights are easy to make yet impressively fancy, making them a go-to recipe for entertaining. Let’s dive into this irresistible fusion of flavors and textures!
Why You’ll Love This Recipe
- Sophisticated and Delicious: Combines the indulgent flavor of crab rangoon with the earthy goodness of mushrooms.
- Perfect for Entertaining: A fancy, bite-sized appetizer that’s easy to prepare for parties or gatherings.
- Rich and Creamy: The creamy crab filling pairs perfectly with the tender mushrooms.
- Customizable: Easily adapt the recipe to suit dietary preferences or flavor profiles.
- Impressive Presentation: These stuffed mushrooms look as good as they taste, adding elegance to any spread.
- Make-Ahead Friendly: Prepare them in advance and bake just before serving.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20 stuffed mushrooms
- Serving Size: 2 mushrooms
Nutritional Information (per serving)
- Calories: 80
- Carbohydrates: 4g
- Protein: 5g
- Fat: 6g
- Fiber: 1g
- Sugar: 1g
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- 6 oz canned or fresh lump crab meat, drained and shredded
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
For the Mushrooms:
- 20 large white or cremini mushrooms, stems removed
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Optional Toppings:
- ¼ cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- Fresh parsley, chopped
- Sweet chili sauce for drizzling
Step-by-Step Instructions
Prepare the Mushrooms:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel to remove any dirt. Remove the stems and use a small spoon to hollow out the caps slightly, creating more room for the filling.
- Season the Mushrooms: Place the mushroom caps on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
Make the Filling:
- Combine Ingredients: In a medium bowl, mix the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until well combined and creamy.
- Add Cheese: Fold in the shredded mozzarella cheese, ensuring it’s evenly distributed.
Stuff the Mushrooms:
- Fill the Caps: Using a small spoon or piping bag, generously stuff each mushroom cap with the crab mixture, mounding it slightly on top.
- Add Toppings (Optional): If using, mix the panko breadcrumbs with Parmesan cheese and sprinkle over the stuffed mushrooms for added crunch.
Bake the Mushrooms:
- Bake: Place the mushrooms in the preheated oven and bake for 20-25 minutes, or until the filling is golden and bubbly, and the mushrooms are tender.
Garnish and Serve:
- Garnish: Sprinkle with fresh parsley and drizzle with sweet chili sauce, if desired.
- Serve Hot: Transfer to a serving platter and enjoy immediately.
Ingredient Background
- Mushrooms: White or cremini mushrooms are ideal for their mild flavor and sturdy structure.
- Crab Meat: Lump crab meat provides a rich, sweet flavor, but imitation crab works as a budget-friendly alternative.
- Cream Cheese: Creates the creamy, tangy base for the filling. Use full-fat for the best texture.
- Soy Sauce and Worcestershire Sauce: Add umami and depth to the crab mixture, balancing its sweetness.
- Panko Breadcrumbs: Offer a light, crispy topping for added texture.
Technique Tips
- Don’t Overstuff: Fill the mushrooms generously but avoid overloading, as the filling may spill over during baking.
- Use a Small Spoon: A small spoon or melon baller makes it easy to hollow out the mushroom caps.
- Room-Temperature Cream Cheese: Soften cream cheese beforehand to ensure a smooth, creamy filling.
- Bake on Parchment Paper: This prevents sticking and makes cleanup a breeze.
Alternative Presentation Ideas
- Miniature Mushrooms: Use smaller mushrooms for bite-sized appetizers, perfect for cocktail parties.
- Deconstructed Version: Serve the crab filling as a dip alongside roasted mushroom slices.
- Stuffed Bell Peppers: Swap mushrooms for halved mini bell peppers for a colorful twist.
Additional Tips for Success
- Fresh Crab is Best: If possible, use fresh crab meat for the most authentic flavor.
- Prep Ahead: Assemble the stuffed mushrooms up to a day in advance and store them in the refrigerator until ready to bake.
- Even Cooking: Ensure the mushrooms are uniform in size so they cook evenly.
Recipe Variations
- Spicy Kick: Add a dash of sriracha or cayenne pepper to the filling for a spicy twist.
- Vegetarian Option: Replace crab with finely chopped artichokes or spinach for a meat-free version.
- Cheesy Delight: Use a mix of cheeses like Gruyere, Parmesan, or sharp cheddar for extra flavor.
- Seafood Medley: Combine crab meat with chopped shrimp or scallops for a luxurious filling.
Freezing and Storage
Storage:
- Refrigerate: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Before Baking: Stuff the mushrooms and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and bake directly from frozen, adding 5-10 minutes to the cooking time.
- After Baking: Cool completely and freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warmed through.
Healthier Twist Ideas
- Low-Fat Option: Use reduced-fat cream cheese and mozzarella to cut down on calories.
- Gluten-Free: Skip the panko breadcrumbs or use gluten-free alternatives.
- Extra Veggies: Add finely chopped spinach, kale, or roasted red peppers to the filling for added nutrients.
Serving Suggestions for Events
- Cocktail Parties: Serve with toothpicks for easy handling and pair with sparkling wine or prosecco.
- Holiday Gatherings: Arrange the mushrooms on a festive platter garnished with fresh herbs or cranberries.
- Dinner Appetizer: Serve as a starter before a seafood or steak main course.
Special Equipment
- Piping Bag: For a polished presentation when filling the mushrooms.
- Baking Sheet: A rimmed sheet ensures no juices spill during baking.
- Melon Baller: Makes it easier to scoop out mushroom stems and create space for filling.
Frequently Asked Questions
1. Can I use imitation crab?
Yes, imitation crab is a budget-friendly substitute and works well in this recipe.
2. What’s the best way to clean mushrooms?
Use a damp paper towel to gently wipe off dirt. Avoid rinsing under water, as mushrooms absorb moisture.
3. Can I use frozen crab meat?
Yes, just thaw it completely and pat it dry to remove excess water before using.
4. How can I prevent the mushrooms from becoming soggy?
Avoid overfilling, and bake them on parchment paper to allow any excess moisture to escape.
5. Can I grill the stuffed mushrooms?
Yes, place them on a grill-safe pan and cook over medium heat until the filling is bubbly and the mushrooms are tender.
6. What can I substitute for cream cheese?
Use ricotta or mascarpone for a slightly different flavor and texture.
7. Can I double the recipe for a crowd?
Absolutely! Simply scale the ingredients and use two baking sheets for larger batches.
8. What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid microwaving to prevent sogginess.
Conclusion
Crab Rangoon Stuffed Mushrooms are an irresistible blend of creamy, savory, and earthy flavors that elevate any occasion. These bite-sized appetizers are easy to make yet elegant enough to impress your guests. Whether you’re hosting a dinner party, celebrating the holidays, or treating yourself to something special, this recipe is guaranteed to be a hit. Give it a try, and let these stuffed mushrooms become a staple on your appetizer menu!
Instructions
Prepare the Mushrooms:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel to remove any dirt. Remove the stems and use a small spoon to hollow out the caps slightly, creating more room for the filling.
- Season the Mushrooms: Place the mushroom caps on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
Make the Filling:
- Combine Ingredients: In a medium bowl, mix the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until well combined and creamy.
- Add Cheese: Fold in the shredded mozzarella cheese, ensuring it’s evenly distributed.
Stuff the Mushrooms:
- Fill the Caps: Using a small spoon or piping bag, generously stuff each mushroom cap with the crab mixture, mounding it slightly on top.
- Add Toppings (Optional): If using, mix the panko breadcrumbs with Parmesan cheese and sprinkle over the stuffed mushrooms for added crunch.
Bake the Mushrooms:
- Bake: Place the mushrooms in the preheated oven and bake for 20-25 minutes, or until the filling is golden and bubbly, and the mushrooms are tender.
Garnish and Serve:
- Garnish: Sprinkle with fresh parsley and drizzle with sweet chili sauce, if desired.
- Serve Hot: Transfer to a serving platter and enjoy immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 mushrooms
- Calories: 80
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g