Delicious Red Lobster Crab Stuffed Mushrooms You’ll Love

Enjoy the delectable flavor of Red Lobster Crab Stuffed Mushrooms that are quick and easy to prepare.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 6 mushrooms

Course: Dinner

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

16-18 pieces white mushrooms Fresh and firm with intact caps
8 ounces cream cheese Fully softened
1/2 cup freshly grated Parmesan cheese Avoid pre-grated for best flavor
to taste seasonings (e.g., garlic powder, paprika) Add according to preference
to taste fresh herbs (e.g., parsley) Use fresh for vibrant flavor
crab meat Ensure it's clean and free of shells

For the Topping

2 tablespoons butter Melt and drizzle over filled mushrooms

Equipment

Oven
Mixing Bowl
Baking Sheet
parchment paper
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Clean the mushrooms and remove the stems, placing caps on a baking sheet lined with parchment paper.
In a medium bowl, mix the crab meat, cream cheese, Parmesan cheese, and seasonings until smooth and creamy.
Stuff each mushroom cap with the crab filling, pressing gently to pack them.
Melt the butter and drizzle it over the filled mushrooms. Optionally, add more Parmesan cheese on top.
Bake for 20 minutes, until the tops are golden and the filling is hot.
Let cool for about 5 minutes before serving on a platter.

Nutrition

Serving: 1mushroomCalories: 120kcalCarbohydrates: 5gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For a twist, consider adding jalapeños or substituting shrimp for crab in the filling. Store leftovers in an airtight container for up to 3 days in the fridge or freeze before baking for up to 2 months.

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