Description
Creamy, cheesy, and packed with savory crab flavor, these Crab Rangoon Stuffed Mushrooms are the perfect bite-sized appetizer. A delicious twist on the classic crab rangoon, these baked mushroom caps are ideal for parties, holidays, or game day snacks.
Ingredients
Scale
- 16 large white or baby bella mushrooms (stems removed, cleaned)
- 8 oz cream cheese, softened
- 6 oz lump crab meat (or imitation crab, finely chopped)
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ¼ cup shredded mozzarella or Parmesan (optional topping)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel and remove stems.
- In a bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, and Worcestershire. Mix until smooth.
- Spoon filling into each mushroom cap, mounding slightly.
- Sprinkle with shredded cheese if using.
- Bake for 18–20 minutes until mushrooms are tender and tops are golden.
- Optional: Broil for 1–2 minutes for extra browning.
- Garnish with chopped parsley and serve warm.