Crab Rangoon Stuffed Mushrooms
These delicious Crab Rangoon Stuffed Mushrooms combine the rich flavors of crab, cream cheese, and spices, all encased in tender mushroom caps. Perfect as an appetizer or party dish, they offer a unique twist on classic crab rangoon.
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.
Notes
Consider using a mixture of crab meat and imitation crab for a more budget-friendly option.
You can customize the filling by adding other ingredients like diced bell peppers or jalapeños for extra flavor.
Serve with sweet and sour sauce or a soy-based dipping sauce for added enjoyment.