These appetizers marry a stuffed mushroom with a crab cake for something even more delightful!
Ingredients
- 3 tablespoons olive oil
- 30–40 white mushrooms, stems removed
- 4 slices bacon, diced
- 1 cup spinach
- 8 ounces jumbo lump crab meat
- 1 teaspoon celery salt (optional)
- 1/2 teaspoon ground pepper
InSTRUCTIONS
See recipe card below.
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Crab Stuffed Mushrooms
- Total Time: 35 minutes
- Yield: 20 1x
- Diet: Gluten Free
Ingredients
Scale
- 3 tablespoons olive oil
- 30–40 white mushrooms, stems removed
- 4 slices bacon, diced
- 1 cup spinach
- 8 ounces jumbo lump crab meat
- 1 teaspoon celery salt (optional)
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 450 degrees.
- Spread mushroom caps on cookie sheet, stem side down. Brush with olive oil.
- Roast for 12 minutes.
- Flip mushroom caps and roast for 5-10 minutes more, until they are soft and water has mostly released.
- While mushrooms are roasting, prepare the stuffing. Cook the bacon until crispy and fat has rendered.
- Add spinach and crab meat to hot pan and mix. Allow spinach to wilt and crab meat to heat through. Season mixture with celery salt and pepper to taste.
- Carefully fill each mushroom cap with the stuffing.
- Return to oven for about 5 minutes, or until set and tops have begun to brown.
- Serve warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
A version of this recipe originally published on Gutsy By Nature. All rights reserved.