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Crab Artichoke Stuffed Mushrooms


Everyone loves a good stuffed mushroom. In fact, we'd venture to say it's one of the world's best party snacks along with the old standbys deviled eggs & pigs in a blanket. This version is even MORE irresistible with the addition of sweet, tender crab, fresh green onions, and rich cream cheese.





Ingredients

  • 20 button mushrooms, cleaned and stems removed

  • 8 oz. cream cheese, softened

  • 1 c. shredded Monterey Jack, divided

  • 1/2 c. freshly grated Parmesan

  • 1 14-oz. can artichoke hearts, drained and finely chopped

  • 2 cloves garlic, minced

  • 12 oz. lump crab meat

  • 2 green onions, sliced

  • 2 tsp. Worcestershire sauce

  • Kosher salt

  • Freshly ground black pepper

  • Chopped parsley, for garnish


Directions

SAVE TO MY RECIPES

  • FOR OVEN:

  1. Step 1Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.

  2. Step 2Stuff mushrooms with mixture and transfer to a small baking sheet.

  3. Step 3Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.

  4. Step 4Garnish with parsley and serve.

  • FOR AIR FRYER:

  1. Step 1In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.

  2. Step 2Stuff mushrooms with mixture.

  3. Step 3Place 5-8 mushrooms in the Air Fryer basket. Cook mushrooms at 360º for 10 minutes. Repeat with remaining mushrooms.

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