Crab Stuffed Mushrooms
Crab Stuffed Mushrooms are a delicious party appetizer or side dish with tons of amazing flavors. One of our favorite mushroom recipes, these crab-stuffed mushrooms are a delicious blend of lump crab meat stuffed in savory mushroom caps.
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These Crab Stuffed Mushrooms are the perfect appetizer for a Christmas dinner party, New Year's Eve party, or any other special occasion. They are easy to make, easy to eat, and have such a delicious, savory flavor.
This recipe takes two of the most delicious things, mushrooms and crab, and turns it into one delicious dish. The creamy crab filling is packed with flavors that it gets from the succulent crab meat, Parmesan cheese, minced garlic, and Worcestershire sauce. This easy side dish is a great low carb option, too! Just leave out the bread crumbs or replace them with pork rinds.
These mushrooms are an easy option for a fancy party or big holiday dinner as you can stuff the mushrooms ahead of time. The day of the event, just throw them in the oven for the cooking time and they'll be ready to go.
We recommend using large white button mushrooms, cremini mushrooms, or portobello mushrooms for this mushroom recipe. If you wanted to make this a main dish, you could use large portobello mushrooms.
You can make this delicious recipe with lump crabmeat from a can, fresh crab meat, or imitation crab meat if you really needed to. You can also add in some other ingredients to add to the flavor like old bay seasoning, green onions, and mozzarella cheese.
Why You'll Love this Recipe:
Elegant appetizer: Perfect for holidays, dinner parties, or date nights at home.
Rich and flavorful: Cream cheese, parmesan, and crab create a decadent, savory filling.
Crowd-pleasing bite: Easy to grab and enjoy, these mushrooms are always a hit.
Make-ahead friendly: Prep the mushrooms and filling ahead, then bake right before serving.
Restaurant-quality at home: A fancy dish that's simple to prepare with everyday ingredients.
Ingredients to Make Crab Stuffed Mushrooms:
- large white mushrooms. Large white mushrooms are ideal for stuffing. Look for ones with wide caps and remove the stems to create space for the filling.
- lump crabmeat. Lump crabmeat gives the best texture and flavor. Be sure it's well-drained to prevent a watery filling.
- cream cheese. Softened cream cheese binds the filling and adds richness. Let it come to room temperature for easier mixing.
- bread crumbs. Provide structure and a slight crunch. Panko or homemade bread crumbs can be used for more texture.
- grated parmesan cheese. Adds a nutty, salty flavor, grate it fresh if possible.
- garlic cloves. Freshly minced garlic enhances the savory flavor of the filling.
- worcestershire sauce. Adds depth and umami, balancing the richness of the cheese and crab.
How to Make Crab Stuffed Mushrooms:
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Wash and remove the mushroom stems, set caps aside.
- In a mixing bowl, combine the cream cheese, crabmeat, bread crumbs, Parmesan cheese, minced garlic, and Worcestershire sauce. Mix until well blended.
- Spoon the crab mixture into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Notes & Tips:
- Choose larger mushrooms: Bigger caps hold more filling and are easier to stuff.
- Drain the crabmeat well: Excess liquid can make the filling runny. Pat dry with paper towels if needed.
- Add mushroom stems to filling: Finely chop and sauté the stems before mixing them in for extra flavor and less waste.
- Make ahead option: Prepare the stuffed mushrooms up to a day in advance. Cover and refrigerate, then bake just before serving.
- Garnish before serving: Sprinkle with extra parmesan, chopped parsley, or a squeeze of lemon juice for brightness.
- For a crispy top: Sprinkle additional bread crumbs over the stuffed mushrooms before baking.
- Gluten-free option: Use gluten-free bread crumbs or crushed gluten-free crackers instead of regular bread crumbs.
How to Store:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the tops crisp.
- Freezer (uncooked): Assemble the mushrooms, then place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake directly from frozen, adding 5-10 minutes to the cook time.
- Freezer (cooked): While possible, freezing after baking may soften the mushrooms too much. If freezing, reheat in the oven rather than the microwave for best texture.
Crab Stuffed Mushrooms FAQs:
Yes, imitation crab can be used as a budget-friendly alternative, though the flavor and texture will be slightly different.
Mozzarella, Gruyère, or even a sharp cheddar can be swapped in for different flavor profiles.
No, the mushrooms bake along with the filling. Just make sure they're cleaned and stems removed.
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Crab Stuffed Mushrooms
Ingredients
- 16 ounces large white mushrooms
- 12 ounces lump crabmeat, drained
- 8 ounces cream cheese, softened
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
- 3 garlic cloves, minced
- 1 tablespoon worcestershire sauce
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Wash and remove the stems from the mushrooms, set aside.
- In a mixing bowl, combine the cream cheese, crabmeat, bread crumbs, Parmesan cheese, minced garlic, and Worcestershire sauce. Mix until well blended.
- Spoon the crab mixture into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Nutrition
Notes
-
- Choose larger mushrooms: Bigger caps hold more filling and are easier to stuff.
- Drain the crabmeat well: Excess liquid can make the filling runny. Pat dry with paper towels if needed.
- Add mushroom stems to filling: Finely chop and sauté the stems before mixing them in for extra flavor and less waste.
- Make ahead option: Prepare the stuffed mushrooms up to a day in advance. Cover and refrigerate, then bake just before serving.
- Garnish before serving: Sprinkle with extra parmesan, chopped parsley, or a squeeze of lemon juice for brightness.
- For a crispy top: Sprinkle additional bread crumbs over the stuffed mushrooms before baking.
- Gluten-free option: Use gluten-free bread crumbs or crushed gluten-free crackers instead of regular bread crumbs.
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Simply delectable. Crunch topping but the mushroom itself is nice and soft.