Crab and Cheese Stuffed Mushrooms

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Prepare the mushrooms for stuffing, brushing away any dirt or debris.

Remove the stems from the mushrooms.

In a medium bowl, combine 8 ounces of room-temperature cream cheese, a 6-ounce can of white crabmeat (drained and squeezed to remove excess liquid), 1 teaspoon garlic powder, 2 tablespoons fresh chives, ½ teaspoon Worcestershire sauce, and ⅔ cup shredded sharp cheddar cheese. Mix until well blended, then set aside.

In a small bowl, melt 2 tablespoons of unsalted butter. Add ½ cup of panko breadcrumbs and stir until evenly combined.

Stuff the mushroom caps generously with the crab‑cheese mixture.

Dip the tops of the stuffed mushrooms into the breadcrumb mixture, pressing lightly so the crumbs adhere. These can be assembled up to a day in advance, covered, and refrigerated. Bake when ready to serve.

Place the stuffed mushrooms on the prepared baking sheet. Bake for 18–20 minutes, or until the tops are golden brown.

Allow the mushrooms to cool for 10 minutes so the filling isn’t too hot. Serve warm.

Enjoy!

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