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Crab and Artichoke Stuffed Mushrooms

Crab and artichoke is one of those pairings that belongs together, and stuffing it in a mushroom is genius. It's creamy, slightly briny, and feels fancy without being fussy. These are consistently one of the most requested recipes whenever someone tries them.
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Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large cremini mushrooms stems removed
  • 8 oz lump crab meat picked over
  • 14 oz canned artichoke hearts drained and chopped
  • 6 oz cream cheese softened
  • 1/4 cup mayonnaise
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon Old Bay seasoning
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment.
  2. Mix cream cheese and mayonnaise until smooth.
  3. Fold in crab, artichoke hearts, parmesan, lemon juice, garlic, parsley, and Old Bay. Season with salt and pepper.
  4. Fill each mushroom cap with the crab artichoke mixture.
  5. Bake for 20-22 minutes until golden and bubbly. Garnish with extra parsley and serve warm.