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The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.
Stuffed mushrooms are an easy and cheesy-stuffed appetizer, otherwise known as a one-bite wonder! With the holiday season just weeks away, I love to create appetizers that I know guests will gobble up and that I can make ahead of time.
These crab cake stuffed mushrooms can be prepared the night before and set in the fridge until you are ready to bake them off before a party. As if this recipe wasn’t delicious enough, the addition of Heinen’s prepared cheese spreads makes it even more mouthwatering. You can use as many different varieties of these cheesy spreads as you like to offer a selection to your guests. My personal favorites are the smoked gouda and the cheddar horseradish. Whichever path you take, your guests will be running to the table to grab a bite before they are gone!
Crab Cake Stuffed Mushrooms
- 2 dozen organic baby portabella mushrooms, dirt and stems removed
For the Filling
- 1/2 cup crab meat (you can use a 4.25 oz. canned crab meat)
- 1 lb. Heinen’s smoked gouda cheese spread (one container)
- 1/3 cup Heinen’s seasoned panko bread crumbs
For the Topping
- 1/4 cup chopped green onions
- 1 cup Heinen’s seasoned panko bread crumbs
- 1/4 cup Heinen’s parmesan cheese
- 4 tbsp. unsalted butter, melted
- Preheat oven to 350°F.
- Line a baking sheet with foil and spritz with a non-stick spray.
- Set out two small bowls, one for the filling and one for the panko topping.
- Drain any excess liquid from the crab meat.
- In the first small bowl, stir together the crab meat, Heinen’s smoked gouda cheese spread and 1/3 cup panko bread crumbs.
- In the second small bowl, melt 1/2 stick of unsalted butter.
- Add 1 cup panko bread crumbs, 1/4 cup parmesan cheese and 1/4 cup chopped green onion to the melted butter.
- Place the mushrooms onto the prepared baking sheet. Fill each mushroom cap to the brim with the cheese and crab spread.
- Pick up each mushroom and press the cheese and crab filling into the panko topping. This is the easiest way to ensure that the panko topping adheres to the mushroom cap.
- Bake at 350°F for 15 minutes, then broil for 1-2 minutes until the cheese bubbles and the panko turns a soft golden color.
- That is it! Serve hot, or at room temperature.
Note: If you are making these crab cake stuffed mushrooms in advance, simply follow all directions above and stop before you bake! Place all of the prepared mushrooms into an airtight container and keep it in your fridge overnight. When ready to bake, set mushrooms onto a prepared baking sheet and bake at 350°F for 15-20 minutes, and follow up with broiling for 1-2 minutes.