These easy to make crab stuffed mushrooms
will be hard to stop eating once you start.
The ooey gooey filling with a sweet tangy
balsamic glaze will have your guests wanting more.
There is nothing like going to an Italian food restaurant and ordering some stuffed mushrooms for an appetizer. First of all mushrooms are just good cooked alone. But then when you add cheese and crab meat, talk about yum.
The best stuffed mushrooms I have ever had were these that were drizzled with a sweet balsamic glaze. It was the right combination of sweet and tang perfect for the mushrooms. I had to figure out how to make these.
There are so many different cheeses you can use for the filling of your mushrooms. I personally like the taste of ricotta and Parmesan cheese for my mushrooms. They melt and blend really well.
As for the crab meat I prefer to use real crab meat, but it can be a bit pricey. Imitation crab meat is a much cheaper substitute to use. Imitation crab meat is still fish just not crab.
First you want to make sure and clean your mushrooms well. They always seem to have little flakes of dirt on them. Remove the stem from them so you’re only left with the cap of the mushroom.
Have your oven preheated to 350 degrees. Now its time to mix your cheeses and crab together. Just add them in a bowl and mix all together. Next fill each mushroom cap with the crab and cheese mixture. I always have it popping out over the top of the mushroom. Some might melt out a little bit.
Melt your butter in a small bowl in the microwave so you can use it to dip your mushrooms in before you coat it with panko crumbs. After you dip the tops of the mushroom where the filling is with butter roll it around in panko crumbs. Then pop them in the oven on a baking sheet.
In a small saucepan pour in your balsamic vinegar and bring it to a simmer. Once simmering stir in sugar and salt and keep stirring regularly. You want the balsamic vinegar to have reduced to half the amount of the original, which will consist of a thicker texture. Usually about 10 minutes. It will also thicken up more once its cool.
After about 20-25 minutes the mushroom tops should have a golden brown crust and they are ready to be plated. Next you’ll want to take your balsamic glaze and drizzle over the top of the mushrooms. Perfect to serve as a side dish or even as a great appetizer.
Crab Stuffed Mushrooms with Balsamic Glaze
- 20 mushroom caps
- 4 oz crab meat
- 1 1/2 cups ricotta cheese
- 1 1/2 cups Parmesan cheese
- 1/2 cup panko bread crumbs
- 1 TBSP butter
- 1 TSP garlic salt
- 1/2 TSP oregano
- 1/2 cayenne pepper
- 1/2 cup balsamic vinegar
- 1/8 cup sugar
- pinch of salt
- Preheat oven to 350 degrees
- De-stem and clean mushrooms
- Mix cheeses, crab and spices in a bowl
- Fill each mushroom with crab and cheese mixture overfilling the top
- Melt butter in microwave in a small bowl
- Dip top of mushrooms in butter then panko crumbs
- Line all mushrooms on baking sheet and put in oven for 20-25 minutes until top is golden brown
- In a small saucepan bring balsamic vinegar to a simmer and stir in sugar and salt with continuous stirring for about 10 minutes until balsamic has reduced in half of when started
- Drizzle over top of mushrooms