Description
Crab Stuffed Mushrooms are a delightful appetizer that combines tender baby portobello caps with a creamy, protein-rich filling. This recipe features fresh spinach, flavorful seasonings, and turkey bacon for added texture and taste. Perfect for gatherings or family dinners, these stuffed mushrooms are gluten-free and bursting with flavor. With no breadcrumbs needed, they offer a satisfying bite that will impress your guests. Serve them warm as finger food or as part of a charcuterie board for an elegant touch.
Ingredients
Scale
- 12 baby portobello mushroom caps
- 8 ounces cream cheese, softened
- 8 oz ready-to-eat crab meat
- 3 handfuls of fresh spinach
- 2 strips turkey bacon
- 1/4 cup shredded Parmesan cheese
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon onion powder
- 5 tablespoons olive oil
Instructions
- Preheat the oven to 350°F.
- In a skillet, cook turkey bacon until crispy; set aside.
- Sauté minced garlic in olive oil for 2-3 minutes; then add spinach and cook until wilted.
- Combine crab meat with sautéed spinach and seasonings in the skillet; remove from heat.
- Mix cream cheese until smooth and then combine with the crab mixture and diced turkey bacon.
- Stuff each mushroom cap with the filling and top with Parmesan cheese.
- Bake on a greased baking sheet for 15 minutes; let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom cap (about 50g)
- Calories: 114
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 31mg
Keywords: Feel free to replace crab meat with cooked shrimp or sautéed vegetables for variations. Experiment with different cheeses like mozzarella or cheddar for diverse flavors.