Crab Stuffed Mushrooms are a great appetizer option for any celebration. Easy to make and so delicious. Try them out!
- Preheat oven to 375˚F. In a medium bowl, stir together Bumble Bee® Lump Crabmeat, scallions, cream cheese, mayonnaise, cheddar, and Old Bay seasoning.
- Rinse white button mushrooms well and dry them off. Then use a paring knife to hollow out the mushrooms. Spoon the crab filling into each mushroom until it full and has a slight mound on each mushroom. Sprinkle the mushrooms with breadcrumbs.
- Bake the mushrooms for 20-25 minutes until they are golden brown on top and bubbling.
- Let mushrooms cool slightly before serving, but serve while warm.
NOTE: I like to use a smaller mushroom for these so the appetizers are bite-sized and easy to pick up. Feel free to use larger mushrooms if you want to make these an entrée and eat them fork and knife style.
Leftover mushrooms store well in the fridge for a few days. Reheat in a 325˚F oven until warmed through.