Crab Stuffed Mushrooms
Juicy cremini mushrooms packed with a rich, creamy filling of lump crab meat, cream cheese, and savory seasonings. A classic American appetizer that's perfect for parties and ready in under 40 minutes.
For 6 servings
6 steps. 5 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Line a baking sheet with parchment paper.
- 2
Step 2
- a.Prepare the mushrooms.
- b.Wipe the mushrooms clean with a damp paper towel. Do not rinse them.
- c.Gently twist and pull the stems to remove them from the caps.
- d.Finely chop the mushroom stems and set aside.
- e.In a bowl, toss the mushroom caps with olive oil, salt, and pepper. Arrange them hollow-side up on the prepared baking sheet.
- 3
Step 3
- a.Sauté the aromatics.
- b.Melt the butter in a medium skillet over medium heat.
- c.Add the chopped mushroom stems and minced shallot. Cook, stirring occasionally, until softened, about 4-5 minutes.
- d.Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
- 4
Step 4
- a.Make the crab filling.
- b.In a medium bowl, combine the softened cream cheese, drained crab meat, Parmesan cheese, fresh parsley, lemon juice, and Old Bay seasoning.
- c.Add half of the panko breadcrumbs and the cooked mushroom stem mixture to the bowl.
- d.Gently fold everything together until just combined. Be careful not to break up the lumps of crab meat too much.
- 5
Step 5
- a.Stuff and bake the mushrooms.
- b.Spoon the crab mixture generously into each mushroom cap, mounding it slightly.
- c.Sprinkle the remaining panko breadcrumbs over the top of the filling.
- d.Bake for 15-20 minutes, or until the filling is heated through and the tops are golden brown and bubbly.
- 6
Step 6
- a.Garnish with fresh parsley and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use lump crab meat and avoid overmixing the filling to keep the pieces intact.
- 2Don't wash mushrooms under running water as they absorb moisture and can become soggy. A gentle wipe with a damp cloth is sufficient.
- 3To prevent soggy mushrooms, you can bake them on a wire rack placed on top of the baking sheet. This allows air to circulate underneath.
- 4The filling can be prepared up to one day in advance and stored in an airtight container in the refrigerator. Stuff the mushrooms just before baking.
- 5Make sure your cream cheese is fully softened to room temperature for a smooth, lump-free filling.
Adapt it for your goals.
Gluten free
Use certified gluten-free panko breadcrumbs or substitute with crushed pork rinds for a crunchy topping.
low carbLow carb
Omit the breadcrumbs entirely or replace them with almond flour or crushed pork rinds to make this a keto-friendly appetizer.
spicySpicy
Add 1/4 to 1/2 teaspoon of red pepper flakes or a few dashes of hot sauce to the cream cheese mixture for a spicy kick.
vegetarianVegetarian
Replace the crab meat with an equal amount of finely chopped artichoke hearts and thawed, squeezed-dry spinach for a classic vegetarian version.