Crab Rangoon , might be one of those snacks you see at a buffet and wonder how it tastes . Now picture that same creamy crab filling inside a mushroom cap . That is exactly what Crab Rangoon Stuffed Mushrooms are . They mix creamy crab and cheese with mushrooms for a snack thats sure to steal the show at any party .
Stuffed mushrooms are great because you can fill them with almost any thing you like . They work as a starter or finger food and people just pick them off the plate and munch away . In this post , i will show you how to make Crab Rangoon Stuffed Mushrooms , share tips to make them tasty , and add ways to change them to your own style . Whether you throw a party or just want a special snack at home , this recipe is worth a try .
The Appeal of Crab Rangoon Stuffed Mushrooms
These stuffed mushrooms bring the rich, creamy taste you love in Crab Rangoon to the earthy world of mushrooms . The crab and cheese filling sits inside a mushroom cap . Then crunchy breadcrumbs on top give it a golden brown finish . Each bite is like a trip to your favorite Chinese takeout spot , but in a popable snack .
They fit any event , from family dinners to big celebrations . Unlike the fried wontons that can feel small or greasy , the mushrooms hold more filling and are easy to share . They give that special crab flavor plus the chew of mushrooms , so they please seafood fans and folks who want something different .
Ingredients Needed
To make these stuffed mushrooms you need the basics plus a few extras for flavor . See the list below :
- Mushrooms : 1 pound baby bella or button mushrooms are the prefered choise
- Filling :
- 8 oz cream cheese , softned
- 1 cup crab meat ( fresh or canned works )
- ¼ cup green onions chopped
- 1 teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil optional
- Salt and pepper to taste
- Topping :
- ½ cup Panko breadcrumbs
- 2 tablespoon butter melted
- Extra green onions for garnish
Fresh ingrediеnts make a big diffеrence in taste and texture . Each part helps make these mushrooms sooo good .
Detailed Recipe for Crab Rangoon Stuffed Mushrooms
Overview of Preparation and Cooking Time
Overall , it takes about 45 minutes total . You spend 15 minutes getting everything ready and then bake the mushrooms for 25 to 30 minutes .
Ingredients
- Mushrooms : 1 pound baby bella or button mushrooms
- Filling :
- 8 oz cream cheese , softened
- 1 cup crab meat ( fresh or canned )
- ¼ cup green onions , chopped
- 1 teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil ( optional )
- Salt and pepper to taste
- Topping :
- ½ cup Panko breadcrumbs
- 2 tablespoon butter , melted
- Extra green onions for garnish
Directions
- Preheat oven to 375°F (190°C) .
- Clean mushrooms by wiping with a damp cloth , then pull out the stems and set the caps aside .
- In a bowl , mix crab meat , cream cheese , chopped green onions , garlic powder , Worcestershire sauce , soy sauce , sesame oil , salt , and pepper until its creamy and well combined .
- Stuff each mushroom cap with the crab filling . Pack it in but dont let it overflow .
- In another bowl , stir Panko breadcrumbs with melted butter . Then sprinkle that on top of each stuffed mushroom .
- Place mushrooms on a baking sheet and bake for 20–25 minutes , or until the tops are golden brown and filling is hot .
- Take them out , let cool a bit , then garnish with extra green onions and serve warm .
Cooking Tips and Advice
- Pick fresh mushrooms : Firm, blemish‐free caps work best .
- Soft cream cheese : Make sure it’s really soft so the filling is smooth and easy to mix .
- Watch baking time : A little underbake if you like chewier mushrooms , or bake longer for crispier tops .
Variation Ideas for Crab Rangoon Stuffed Mushrooms
Vegetarian Options
Skip the crab and use a mix of cheeses with finely chopped spinach or bell peppers . You get a rich, veggie‐packed version thats just as tasty .
Spicy Variations
Add chopped jalapenos or a swirl of Sriracha in the filling . This gives a nice kick for anyone who loves heat .
Seafood Mix
Mix crab meat with small shrimp or lobster bits for a fancier version . It’s extra rich and perfect for special occasions .
Nutritional Information
Each stuffed mushroom is about 130 caloires . You get roughly 8g protein , 6g carbs , and 9g fat per piece . For a gluten‐free version , swap in gluten‐free breadcrumbs .
Serving Suggestions
Serve these mushrooms with sweet chili sauce or soy sauce on the side . You can also add a simple green salad or some steamed veggies to round out the meal .
FAQs
Common Questions People Ask
1. What can I use instead of crab meat?
Imitation crab is fine , and you can also use finely chopped artichokes or extra mushrooms for a vegetarian twist .
2. How long can I store leftovers?
Keep them in an airtight container in the fridge up to 3 days . You can freeze them for up to 2 months .
3. Can I make these mushrooms ahead of time?
Yes , you can fill them a day ahead and keep them in the fridge . Bake just before serving so theyre hot .
4. What mushrooms are best?
Baby bella or button mushrooms are ideal because they’re the right size and have a good flavor .
5. Can I grill instead of bake?
Sure , just preheat your grill to medium and cook the mushrooms until the filling is hot and the tops get golden .
Conclusion
If you want a snack thats a fun twist on a classic , try these Crab Rangoon Stuffed Mushrooms . The creamy filling and crunchy top make them hard to resist . Feel free to play around with flavors and share how they turned out!
Crab Rangoon Stuffed Mushrooms
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 spoon or spatula
- 1 brush (for oil)
- 1 oven
Ingredients
- 16 large white mushrooms About 1 pound.
- 8 oz cream cheese Softened.
- 8 oz crab meat Cooked and shredded.
- 4 pieces green onions Finely chopped.
- 2 cloves garlic Minced.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon lemon juice
- ½ cup shredded mozzarella cheese Divided in filling and topping.
- to taste salt
- to taste pepper
- olive oil For brushing.
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Gently clean the mushroom caps with a damp cloth and remove the stems. Place the caps, open side up, on the baking sheet.
- In a mixing bowl, combine the cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, sesame oil, lemon juice, and half of the mozzarella cheese. Mix until smooth and well combined. Season with salt and pepper to taste.
- Using a spoon, carefully fill each mushroom cap with the crab mixture, mounding it slightly on top.
- Sprinkle the remaining mozzarella cheese over the stuffed mushrooms.
- Lightly brush the tops of the mushrooms with olive oil to promote browning while baking.
- Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden brown.
- Remove from the oven and let cool slightly before serving.
