Ingredients
- For the Stuffed Mushrooms:
- 16 oz whole mushrooms (white or baby bella)
- 6 oz crab meat, shredded
- 6 oz cream cheese, softened
- 2 tbsp kewpie mayo
- 1 tbsp low sodium soy sauce
- ¼ cup green onions, chopped
- 1 tsp sriracha (optional for added spice)
- ½ tsp garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup if desired.
- Prepare the Mushrooms: Remove the stems from the mushroom caps and use a small spoon to scoop out the hole, creating a cavity for the filling. Discard the stems and any extra filling. Place the mushroom caps on the baking sheet with the open side facing up.
- Make the Crab Filling: In a bowl, combine the crab meat, cream cheese, kewpie mayo, soy sauce, green onions, sriracha (if using), and garlic powder. Stir until the mixture is smooth and well combined.
- Stuff the Mushrooms: Scoop the crab mixture into each mushroom cap, dividing the filling evenly.
- Bake: Bake the stuffed mushrooms for 15–18 minutes, or until moisture begins to release from the bottom of the mushrooms and the filling is slightly golden brown on top.
- Serve: Enjoy these crab stuffed mushrooms while they’re nice and warm!
Notes
- Mushroom Size: Larger mushrooms may take a little longer to bake, while smaller ones may result in more mushrooms with the same amount of filling.
- Optional Spice: Add sriracha for a kick of heat or omit it for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 105
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
