Description
Cheesy Crab & Cornbread Stuffed Mushrooms are a Southern-inspired appetizer that blends creamy crab filling with sweet cornbread and savory cheese, all tucked into tender mushroom caps. They’re flavorful, elegant, and perfect for parties or cozy nights in.
Ingredients
- 20 large white or cremini mushrooms, stems removed
- 1 cup cooked cornbread, crumbled
- 6 oz lump crab meat (fresh or canned, drained)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning or Cajun seasoning
- 1 tbsp butter or olive oil
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper or non-stick spray.
- Clean mushrooms with a damp cloth and remove stems. Set caps aside.
- In a skillet, heat butter or olive oil and sauté garlic and green onions for 1 minute until fragrant.
- In a bowl, combine cornbread crumbs, crab meat, cream cheese, shredded cheese, sautéed aromatics, seasoning, salt, and pepper. Mix until well blended.
- Spoon filling into each mushroom cap, mounding slightly.
- Arrange stuffed mushrooms on the baking sheet and bake for 20–25 minutes, until mushrooms are tender and tops are golden.
- Garnish with chopped parsley and serve warm.
Notes
- Add chopped bacon or sausage for a heartier version.
- Mix in diced red bell pepper or jalapeño for extra flavor.
- Use a cheese blend like Gruyère or fontina for a fancier touch.
- Swap cream cheese with Greek yogurt or mashed avocado for a lighter option.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 130
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
