These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled ahead of time!
Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as shrimp cocktail and BLT dip. Stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.
Stuffed mushrooms are an appetizer that have been popular for decades, and for good reason! They’re bite sized, look fancy and are so very delicious. These crab stuffed mushrooms involve a bit of decadence with real crab, plenty of cheese, and herbs and spices.
Stuffed Mushrooms Ingredients
This recipe calls for mushrooms, butter, onions, garlic, crab meat, three types of cheese, chives and panko breadcrumbs.
How do you make crab stuffed mushrooms?
This recipe starts with mushroom caps. You’ll want to remove the stems by popping them out with your fingers. The mushrooms are filled with a mixture of crab, cream cheese, garlic, onion, chives, parmesan and mozzarella cheese. After the mushrooms are filled with the crab mixture, add a buttery breadcrumb topping, then bake until the mushrooms are tender and the filling is heated through. Add a garnish of chives, then serve immediately.
Tips for crab stuffed mushrooms
- I prefer to use real crab meat in this recipe. I use frozen crab meat, or refrigerated crab meat from my seafood counter. If you can’t find real crab meat, you can use imitation crab.
- Don’t have chives on hand? Try green onions or parsley instead.
- It’s best to grate your own cheese if possible. The pre-grated cheese from the grocery store often contains preservatives and anti caking agents and does not melt as well.
- I top my mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, skip the breadcrumb topping.
Flavor Variations
While this recipe is delicious as-is, you can add other ingredients to customize the flavors to your tastes.
- Protein: No crab on hand? You can also use chopped shrimp or even smoked salmon. I also sometimes like to add a little bacon for a smoky kick.
- Vegetables: Feel free to add more veggies to the filling. Some great options include sauteed spinach, bell peppers, water chestnuts or marinated artichoke hearts.
- Seasonings: Add some additional flavor with finely diced olives, fresh basil, hot sauce, Old Bay seasoning or even Italian seasoning.
Recipe FAQs
Crab stuffed mushrooms need to bake for about 20 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are cooked all the way through.
I like to use regular white button mushrooms or cremini mushrooms for my stuffed mushrooms. The mushrooms shown here are cremini mushrooms which have a stronger flavor than white mushrooms. You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom. Be sure to choose mushrooms that are roughly the same size so that they cook evenly.
You can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store your mushrooms loosely covered in the fridge, then pop them in the oven right before you’re ready to eat.
I use three types of cheese in these mushrooms: cream cheese, parmesan cheese and Monterey Jack Cheese. The cream cheese acts as a binder, and the parmesan imparts a nutty flavor. I also used grated Monterey Jack cheese as I wanted a mild, creamy cheese that wouldn’t overpower the flavor of the crab. Other great options are fontina or cheddar cheese.
The best way to clean mushrooms is to use a damp paper towel to gently rub each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.
Whenever I’m having a party, I make a double batch of these mushrooms. They’re always the first appetizer to go, and you can never eat just one! The flavor is a cross between roasted mushrooms and crab cakes, and it’s a unique way to serve your guests something special.
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Crab Stuffed Mushrooms
These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled ahead of time!
Instructions
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Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
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Arrange the mushroom caps on the sheet pan.
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Heat 1 tablespoon of butter in a pan over medium heat. Add the onion and cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 seconds more.
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Place the onion mixture in a large bowl along with the crab, cream cheese, shredded cheese, parmesan and 2 tablespoons of chives. Stir to combine.
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Place a dollop of the crab filling into each of the mushrooms.
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Melt the remaining 2 tablespoons of butter in the microwave. Stir in the panko crumbs until they’re coated in butter.
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Sprinkle the panko mixture over the tops of the mushrooms.
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Bake for 20 minutes or until golden brown. Sprinkle with remaining tablespoon of chives, then serve.
Notes
- I prefer to use real crab meat in this recipe. I use frozen crab meat, or refrigerated crab meat from my seafood counter. If you can’t find real crab meat, you can use imitation crab.
- Don’t have chives on hand? Try green onions or parsley instead.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 192mg | Potassium: 109mg | Vitamin A: 180IU | Vitamin C: 1.7mg | Calcium: 47mg | Iron: 0.3mg