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a crab and cheese stuffed mushroom with balsamic glaze on a pan
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Crab Stuffed Mushrooms with Balsamic Glaze

Indulge in the irresistible blend of crab, cheese, and a tantalizing balsamic glaze with these crab stuffed mushrooms with balsamic glaze!
Course Side Dish
Cuisine Italian
Keyword italian appetizers, mushroom sides
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 mushrooms
Calories 95kcal

Ingredients

  • 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

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1/8 cup sugar
  • pinch of salt

Instructions

  • 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

Balsamic glaze

  • 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

Notes

  • Choose Fresh Mushrooms: Look for firm and plump mushrooms without any blemishes or signs of decay. Fresh mushrooms will ensure the best flavor and texture.
  • Pre-Cook the Mushroom Caps: To avoid any excess moisture in the final dish, pre-cook the mushroom caps by baking them in the oven for a few minutes before stuffing. This will help remove excess water and prevent soggy mushrooms.
  • Drain Crab Meat Well: If using canned crab meat, make sure to drain it well to remove any excess liquid. Squeeze out any additional moisture using a paper towel for a drier filling.
  • Don't Overstuff: Be mindful not to overstuff the mushroom caps to prevent the filling from spilling out during baking. Fill them generously but leave a little room for the filling to expand.
  • Grate Fresh Parmesan: For the best flavor, opt for freshly grated Parmesan cheese rather than pre-packaged grated cheese. The freshly grated cheese will have a more pronounced and authentic taste.
  • Get Creative with Seasonings: Feel free to customize the seasonings based on your family's preferences. Add a pinch of other herbs like thyme or basil for an extra burst of flavor.
  • Use a Ziploc Bag for Filling: Fill a Ziploc bag with the prepared filling and snip off a corner to create a makeshift piping bag. This will make it easier to neatly fill the mushroom caps.
  • Drizzle Balsamic Glaze Just Before Serving: To keep the mushrooms from becoming soggy, wait until just before serving to drizzle the balsamic glaze. This will ensure a fresh and visually appealing presentation.
  • Garnish with Fresh Herbs: Sprinkle some fresh chopped parsley or basil on top of the stuffed mushrooms before serving. It adds a pop of color and a fresh herbal aroma.
  • Serve Immediately: These stuffed mushrooms are best enjoyed immediately after baking when they are hot and the flavors are at their peak. Serve them as soon as they come out of the oven for the ultimate taste experience.

Nutrition

Serving: 1g | Calories: 95kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 312mg | Potassium: 92mg | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 0.4mg | Calcium: 128mg | Iron: 0.4mg