This is an amazing Crab Stuffed Mushrooms appetizer! These stuffed mushrooms are a piece of food heaven with a perfect combination of cream cheese, herbs, crab meat, and grated Parmesan cheese.
Crab Stuffed Mushrooms
Crab Stuffed Mushrooms make a wonderful appetizer for the crown or for an intimate dinner. It will be wonderful even substituted for dinner.
Flaky, juicy crab mixed with some cream cheese and fresh herbs is just heaven for the taste buds. At first bite, you will sit back and enjoy the flavors take over.
Stuffed mushrooms in general make a crowd pleasing appetizer. Whether it’s a classic recipe of have added flavors like crab, bacon, sausage, or even veggies.
The amount of mushrooms can easily be adjusted if serving for more people or less. You can use small mushrooms and that way, you will get more of them. Or, you can use larger mushrooms and get fewer. (Of course, the recipe can be doubled as needed too.)
When cooking smaller or larger mushrooms, adjust cooking time by adding or taking away 5 minutes or so.
How to make crab stuffed mushrooms:
Start by washing mushrooms. Most mushrooms come with quite a bit of dirt and you do not want to eat that.
Carefully, pop off or cut off the stem from the mushrooms cap, right where it connects to the cap. If needed, scrape off the dark membranes.
Set mudroom caps in a slightly greased baking dish, cup up.
Check crab meat thoroughly to make sure there are no pieces of shells.
In a mixing bowl, combine the ingredients for stuffing and mix well.
Stuff each mushroom all the way in the mushroom cup with a little dome.
Sprinkle wit some grated Parmesan cheese and bake.
How to make crab stuffed mushrooms gluten free:
It’s very simple to make these stuffed mushrooms gluten free. Simply substitute bread crumbs for gluten free bread crumbs and increase the amount slightly.
Add extra 1 or 2 tablespoons of gluten free bread crumbs since they are not as dense as regular bread crumbs.
Some more appetizer ideas:
Hot Crab Dip
Bacon Spinach and Cheese Stuffed Mushrooms
Crab Stuffed Mushrooms
Crab Stuffed Mushrooms. These stuffed mushrooms are a piece of food heaven with a perfect combination of cream cheese, herbs, crab meat, and grated Parmesan cheese.
Ingredients
- 16 oz medium portobello mushrooms
- Save stems of the above mushrooms
- 2 tsp olive oil to toss mushrooms
- 1 tbsp olive oil to saute veggies
- 1/2 cup of finely chopped onion
- Finely chopped mushrooms stems from above
- 2 garlic cloves
- 1 tbsp minced fresh dill weed
- 1 tbsp minced fresh parsley
- 4 oz cream cheese
- 4 oz claw or lump crab meat
- 1 egg
- 1/4 cup bread crumbs
- 1/4 cup fresh Parmesan cheese grated
- Salt pepper
- 2 tbsp fresh Parmesan cheese grated, for topping
Instructions
- Preheat the oven to 350.
Wash your mushrooms and carefully take off the stems. Toss the mushrooms lightly in olive oil and set aside.
Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute the finely chopped mushrooms and onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Set veggies aside.
In a mixing bowl, combine crab meat, cooked veggies, cream cheese, bread crumbs, Parmesan cheese, dill weed, parsley, egg, salt, and pepper. Mix very well until all combined.
Place the mushroom cups into the baking dish. Carefully fill the cups with the mixture pressing down lightly with your finger to fit a little bit more.
- Grate some fresh Parmesan over the mushrooms.
Bake crab stuffed mushrooms for about 20-25 minutes making sure that the mushrooms are completely cooked and hot throughout. (If you are using smaller mushrooms then adjust the time accordingly since they will bake faster.)
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Originally published on Will Cook For Smiles on August 25, 2013.
Kristina @ Love & Zest says
You had me at mushrooms! I’m a big mushroom fan and I’ve never had them stuffed with lump crab but that sounds soo good! Pinned to make soon! Beautiful photography too!
lyuba says
Thank you so much, Kristina!
Becca says
I’m heading to the store now. This looks delicious! Thanks for sharing! Stop by my Friday’s Five Features and link up this post (and others)! http://diy-vintage-chic.blogspot.com
lyuba says
Thank you, Becca!
Julie Corbisiero says
Hi, these stuffed mushrooms look amazing. I pinned and saw it on made by you monday.
Julie from julieslifestyle.blogspot.com
lyuba says
Thank you, Julie!
Raquel @ Organized Island says
I love stuffed mushrooms and I am excited that comfort food season is back 🙂
lyuba says
Oh yes, me too! Thank you, Raquel!
Nicole says
Mmmm, I love stuffed mushrooms … and crab! I could eat an entire batch of these all on my own!
lyuba says
Hope you do! Thank you, Nicole!
Julie @ Julie's Eats & Treats says
These looks awesome! Good luck with everything this year 🙂 Remember make the blog work for you, don’t work for the blog!
lyuba says
Thank you so much, Julie!
🙂
Kristen Duke says
Sounds like you will have an exciting, busy year!! This recipe sounds yummy – love the combo of mushroom, crab & cheese!
lyuba says
Oh yes, just the way I like it 🙂
Thank you, Kristen!
Heather @ French Press says
hellYES!! possibly my favorite of the night:) thanks for linking up
lyuba says
You are too sweet, Heather!
Jocelyn @BruCrew Life says
I’m not a huge seafood lover, but I do love me some crab!!! And in a yummy mushroom cup! Yes, this is a must make for sure 🙂
lyuba says
Thank you, Jocelyn!
Courtney @ A Dash of Coco says
OMG these look so yummy! I am pinning this and I am going to try these at our next friend get-together.
lyuba says
I hope you do! Thank you, Courtney!
Catherine says
Dear Lyuba, These stuffed mushrooms look gourmet and fabulous! Blessings, Catherine xo
lyuba says
Thank you very much, Catherine!
Liz Fourez says
Look at those mushrooms! I bet they taste amazing stuffed with crab!
lyuba says
They sure did!! Thank you, Liz!
Sumo says
Oh my goodness, I feel like I need these asap. They look and sound amazing! I’ll be featuring these on my blog tomorrow!
http://www.sumossweetstuff.com
Thanks for linking up!
Sumo:)
lyuba says
Awww, thank you so much, Sumo!
Carolyn says
This recipe looks and reads amazing . I am having my dinner party group soon and this may very well be my appetizer of choice. Congrats on your new job, you’ll be fine, don’t be nervous.
Carolyn/A Southerner’s Notebook
lyuba says
Thank you, Carolyn!
I bet everyone would love them!
Tonia@thegunnysack says
Wow! Best of luck with school this year!
Trish - Mom On Timeout says
Wow Lyuba! These mushrooms look amazing!
Miz Helen says
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Rebecca says
Thanks for sharing this yummy stuffed mushroom
We often make the Chinese way. We must not wash
The fresh mushrooms as they are clean, just wipe
with a wet cloth. Do you mean to chop the mushroom
stem and b not some mushroom , right? Thanks
lyuba says
Hi Rebecca! I do mean to chop the stems, it’s a good way to use up the whole mushroom. If you don’t feel like dealing with the stems, you can mince a mushroom cap. 🙂
Thank you!