Creole-Inspired Crab-Stuffed Mushrooms

Ingredients 0/10

Step 1

Warm your oven to 350°F (175°C) and buttering a 9x13-inch baking dish. Give the mushrooms a good rinse, then gently remove the stems. Use a spoon to hollow out the caps a bit, creating a nice little bowl for the filling.

Step 2

In a bowl, mix together the cream cheese, 1 cup of Colby-Jack cheese, chopped green onions, seafood seasoning, Creole seasoning, and garlic powder until everything is well combined. Break up the crabmeat so it’s evenly distributed without any big chunks, then fold it into the cheese mixture along with the bread crumbs.

Step 3

Now, take a scoop of the stuffing and shape it into a ball that fits snugly inside each mushroom cap—the filling should be generous enough that the mushroom cups wrap around it halfway. Once all the mushrooms are stuffed, arrange them in the buttered pan. Sprinkle the remaining Colby-Jack cheese on top, pressing it down gently so it sticks to the filling.

Step 4

Pop the pan in the oven and bake for about 10 minutes. After that, switch the oven to broil and cook for another 3 minutes or so, just until the cheese is melted and bubbly. Let the mushrooms rest for 10 minutes before serving to let everything set up nicely.