Amazing Crab Stuffed Mushrooms appetizer for any occasion. These stuffed mushrooms are a piece of food heaven with a perfect combination of cream cheese, herbs, crab meat, and grated Parmesan cheese.
If you’re a fan of this appetizer like we are, don’t miss our Classic Stuffed Mushrooms recipe, Four Cheese and Bacon Stuffed Mushrooms, and Sausage Stuffed Mushrooms.
CRAB STUFFED MUSHROOMS
Crab Stuffed Mushrooms are a wonderful appetizer for absolutely any occasion. It’s fancy enough to serve for a special occasion or a holiday party, but it’s also simple enough for a weeknight family dinner.
If you’re planning a party, these stuffed mushrooms will be perfect sitting next to Cajun Shrimp Dip, Spinach Artichoke Dip, Teriyaki Chicken Meatballs, and Cheddar Ranch Cheese Ball. They will probably be the first ones to disappear.
It’s a great appetizer for the crowd and you can easily double the recipe. For the best results, try to get portobello mushrooms that are close to the same size and ones that are not too small or too large. Although, you can use smaller mushrooms to create a one-bite appetizer but make sure to get more of them in that case.
The filling in these mushrooms are pure heaven. There is flaky, juicy claw crab meat with cream cheese, fresh herbs, Parmesan cheese and some bread crumbs. You will fall in love at first bite.
SHOULD I WASH MUSHROOMS?
Yes, you can wash whole mushrooms but avoid washing cut mushrooms. Mushrooms are like little sponges so when they’re cut, they will absorb a lot of liquid when exposed to it. Whole mushrooms won’t absorb liquid easily or quickly. So you can quickly rinse whole mushrooms under cold water and wipe them with a paper towel right away.
Make sure to wash mushrooms right before cooking them, not ahead of time.
HOW TO MAKE THEM
Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap.
Dice mushroom stems and saute them with diced onion in some oil. When it’s completely softened and cooked through, add it to the mixing bowl.
Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind. Remove and discard any shell pieces you find and add crab meat to the mixing bowl.
Add all remaining ingredients for the stuffing to the mixing bowl and mix very well until all combined.
Set mushroom caps in a slightly greased baking dish, cup up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
Sprinkle with some grated Parmesan cheese and bake at 375° for about 20 minutes (little longer for larger mushrooms).
HOW TO MAKE 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.
WHAT IF I HAVE LEFTOVER FILLING?
There have been a couple of occasions where I had some stuffing leftover. It all depends on the size of mushrooms and how much stuffing you can fit into them. If you want to make sure to use up all the filling, you can get an extra pack of mushrooms when shopping for the ingredients, just in case.
Otherwise, there is a very simple and delicious way to use up leftover filling. Spread some filling on baguette slices, flatbread triangles, or crackers. Bake it for 10-15 minutes at 375°, depending on how much filling you add to each slice.
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Crab Stuffed Mushrooms
- 16 oz medium portobello mushrooms
- Save mushroom stems
- 1 tbsp olive oil to cook veggies
- 1/2 cup finely chopped onion
- diced mushrooms stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese softened
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- black pepper
- 1/4 cup fresh grated Parmesan cheese for topping
- Preheat the oven to 375° and lightly grease a baking dish.
- Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap.
- Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute diced mushroom stems and diced onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Add cooked veggies into a mixing bowl.
- Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind and add crab meat to the mixing bowl.
- Add all remaining ingredients for the filling to the mixing bowl and mix very well until all combined.
- Set mushroom caps in a slightly greased baking dish, cup up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
- Sprinkle with some grated Parmesan cheese over the top of stuffed mushrooms.
- Bake stuffed mushrooms for about 20 minutes (about 25 for larger mushrooms).
Originally published on Will Cook For Smiles on August 25, 2013, updated July 15, 2020.
Debra Gaines says
What can I use the rest of the stuffing with?
I’m making this for the second time tonight. I mash up the recipe with a topping I use for herb crusted cauliflower steaks instead of just parmesan. It includes panko parsley lemon zest and a mayo/Dijon mustard mix along with the cheese. Sorry to mess with your recipe. I’m sure that it would be fine as is but that’s just how I roll. I also make them in an air fryer which works great with foods that could be a bit wet. Around 8 minutes at 360° F.
Nancy Alexander says
I made these yesterday as an appetizer for an informal dinner party. Unfortunately, I didn’t have any fresh chives or parsley. They needed both. I used a dried mix of Persian orange tarragon- not bad, but not as good as I know it would have been. Whatever, there were no complaints or leftovers.
I am glad it was still yummy! 🙂
Kathy Gery says
Really good! I did reduce the amount of cream cheese used though.
Glad you liked it, Kathy!