If you’re after an appetizer that’s as easy to make as it is impressive, these Crab Stuffed Mushrooms are a perfect pick. They’re creamy, rich, and packed with tender crab and melted cheese in every bite. For a flavorful starter, these stuffed mushrooms are hard to beat!
There’s something special about combining tender crab with creamy cheese in a savory mushroom base. This recipe brings together simple ingredients to create an appetizer that feels fancy yet is straightforward to make. Whether you’re serving these up for a party or just want to elevate your weeknight meals, these Crab Stuffed Mushrooms are a guaranteed crowd-pleaser.
Ingredients
- Large mushrooms – White or crimini mushrooms.
- Olive oil
- Shallot – Finely diced.
- Garlic – Minced.
- Crab meat – Picked over to remove shells
- Cream cheese – Softened.
- Egg
- Unflavored bread crumbs
- Parmesan cheese – Grated.
- Fresh parsley – Chopped.
- Chives – Chopped.
For the Topping
- Butter – Melted.
- Parsley – Chopped.
- Panko bread crumbs
- Parmesan cheese – Grated.
How To Make Crab Stuffed Mushrooms
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wipe the mushrooms with a damp cloth to clean, then remove the stems and set them aside.
- Finely chop the stems.
- Heat the oil in a skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then add the garlic and chopped mushroom stems, cooking until the mushrooms release and lose their moisture, about 3-4 minutes. Set aside to cool slightly.
- In a bowl, mix together the crab meat, softened cream cheese, egg, breadcrumbs, Parmesan, parsley, and chives. Stir in the cooled shallots and garlic, blending well. Season with salt and pepper.
- Stuff each mushroom cap generously with the crab mixture, pressing down lightly to secure the filling.
- Bake the stuffed mushrooms on the baking sheet or in a casserole dish for 20-25 minutes.
- While they bake, combine the melted butter, panko, Parmesan, and parsley for the topping. Sprinkle this mixture over each mushroom and broil for 1-2 minutes until golden brown.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Opt for larger mushrooms, such as white or crimini, for easy stuffing. Make sure they’re firm and fresh.
- For the smoothest filling, use softened cream cheese.
- A bit of lemon zest can brighten up the filling, adding a nice contrast to the rich crab and cheese.
- If you don’t have panko breadcrumbs for the topping, regular breadcrumbs will work.
- Fresh crab meat is ideal for flavor, but quality canned crab is a good substitute.
Recommended
Serving Suggestions
Crab Stuffed Mushrooms make a great appetizer on their own or paired with a light salad for a sophisticated starter. For a seafood-themed spread, serve them alongside a shrimp cocktail, smoked salmon, or a charcuterie board for an elegant selection of appetizers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking: arrange them on a baking sheet until solid, then transfer them to a freezer-safe container for up to 2 months. To bake from frozen, cook at 350°F for about 30 minutes or until heated through.
Crab Stuffed Mushrooms
Ingredients
- 1 pound mushrooms use large white or crimini mushrooms
- 1 tablespoon olive oil
- ¼ cup shallot finely diced
- 2 cloves garlic minced
- 4 ounces crab meat picked over to remove shells
- 4 ounces cream cheese softened
- 1 egg
- ¼ cup unflavored bread crumbs
- ½ cup parmesan cheese grated
- 1 tablespoon fresh parsley chopped
- 1 tablespoon chives chopped
For the Topping:
- 1 tablespoon butter melted
- 1 tablespoon parsley chopped
- ¼ cup panko bread crumbs
- 2 tablespoons parmesan cheese grated
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wipe the mushrooms with a damp cloth to clean, then remove the stems and set them aside.
- Finely chop the stems.
- Heat the oil in a skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then add the garlic and chopped mushroom stems, cooking until the mushrooms release and lose their moisture, about 3-4 minutes. Set aside to cool slightly.
- In a bowl, mix together the crab meat, softened cream cheese, egg, breadcrumbs, Parmesan, parsley, and chives. Stir in the cooled shallots and garlic, blending well. Season with salt and pepper.
- Stuff each mushroom cap generously with the crab mixture, pressing down lightly to secure the filling.
- Bake the stuffed mushrooms on the baking sheet or in a casserole dish for 20-25 minutes.
- While they bake, combine the melted butter, panko, Parmesan, and parsley for the topping. Sprinkle this mixture over each mushroom and broil for 1-2 minutes until golden brown.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Opt for larger mushrooms, such as white or crimini, for easy stuffing. Make sure they’re firm and fresh.
- For the smoothest filling, use softened cream cheese.
- A bit of lemon zest can brighten up the filling, adding a nice contrast to the rich crab and cheese.
- If you don’t have panko breadcrumbs for the topping, regular breadcrumbs will work.
- Fresh crab meat is ideal for flavor, but quality canned crab is a good substitute.