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
Ingredients
- 16 oz medium portobello mushrooms
- Save mushroom stems
- 1 tbsp olive oil to cook veggies
Filling:
- 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
- Salt
- black pepper
Topping:
- 1/4 cup fresh grated Parmesan cheese for topping
Instructions
- 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.Â
- 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.Â
- 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).
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on August 25, 2013, updated July 15, 2020.
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!
[email protected] 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!
Mary says
For those of not familiar with buying crab, can you provide some details about exactly what you buy? The recipe looks amazing.
LyubaB says
Hi Mary,
I like to use a lump crab meat and I go over the different kinds here at this post I will add the link to the bottom of this comment.
https://www.willcookforsmiles.com/crab-cakes/
Pat Rapini says
This was definitely a 10! Had this tonight (New Years Eve) with a steak and salad. I will absolutely make them again! Thank you for this recipe!
LyubaB says
Awesome! I am so happy you liked them!