These Crab Stuffed Mushrooms are the ultimate bite-size appetizer, perfect for any occasion! Made with yummy crab meat, Italian breadcrumbs, mayonnaise, Parmesan cheese, and herbs, they’re simple yet elegant and so easy to make!
Gosh, mushrooms are delicious. I mean, I think they’re delicious. Ok, maybe not raw mushrooms, but all forms of cooked mushrooms are a definite yes in my book. And stuffed mushrooms are next-level good. Add some irresistible crab meat, and it’s game over. There’s no higher level. We’ve won the (mushroom-stuffing) game. Yes!
But in all seriousness, you’ll love these little crab-stuffed mushrooms. Also, no. I do not play video games. But my kid does, and he’s starting to infect my brain.
Anyway, if you’re new to mushroom stuffing, it’s super easy to do. Sure, mushrooms may look and feel fancy, but that’s just an illusion. We’re simply removing a fungus’ stem to make a hole, filling it with a creamy cheesy (crabby!) filling, and then baking.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Crabmeat: This recipe uses imitation crabmeat (just like my crab salad). I know many of you have very strong feelings against imitation crabmeat; that’s okay. But, before you send me not-so-nice messages about it, please note that you can make this recipe with fresh lump crabmeat, canned crab, or cooked shrimp if you prefer. It will taste delicious no matter what kind of crab goes in there.
- Mushrooms: This recipe uses cremini mushrooms (aka baby portobello mushrooms, baby Bellas, or brown mushrooms), but white mushrooms (aka button mushrooms) can also be used.
- Butter: Adds richness to the crab filling.
- Green Onions: For freshness.
- Breadcrumbs: The breadcrumbs provide structure and help bind the stuffing. Italian breadcrumbs or even panko breadcrumbs can be used as a substitute for regular breadcrumbs, keeping in mind that Italian breadcrumbs are already seasoned.
- Parmesan cheese: Freshly grated parmesan cheese adds salty flavor and richness to the mixture. Mozzarella cheese is a good substitute for its mild flavor and melting quality.
- Mayonnaise: Makes the crab stuffing rich and creamy. Some recipes will also include cream cheese.
- Egg: Helps bind the filling together.
- Seasoning: The crab mixture includes dried Italian seasoning, garlic powder, black pepper, salt, and red chili flakes.
- Fresh Parsley: To garnish.
Selecting the Right Mushrooms for Stuffed Mushrooms
- Size: Medium-sized mushrooms (like cremini or button) are ideal for appetizers. Try to purchase mushrooms that are similar in size so that they cook evenly. Also, remember that mushrooms shrink when cooked.
- Firmness and Texture: The mushrooms should feel firm, not spongy, and should not be wrinkled, dried out, or have any soft, damp areas on the cap. Firm mushrooms hold up better during cooking.
- Thicker Caps: Look for mushrooms with thicker, bowl-shaped caps. They’ll be sturdier and less likely to tear or break when stuffed.
How to Make Crab Stuffed Mushrooms
1. Preheat the oven to 350°F (175°C) and spray a large baking sheet with non-stick spray. Set aside.
2. Prepare the mushrooms: Before removing the stems, clean the mushrooms by gently wiping the mushroom caps with a damp paper towel to remove the dirt. Once all the mushrooms have been cleaned, carefully remove the stems, scoop out the gills, and discard (or save for later use). Note: Contrary to popular belief, mushroom cap tops can be rinsed under gently running water, but the gills should not come into contact with water. For this reason, I usually just use a damp paper towel to clean my mushrooms.
Should You Precook the Mushrooms Before Stuffing?
Precooking mushrooms before cooking is optional but can be beneficial in reducing excess moisture, enhancing flavor, and tenderizing the mushrooms.
To pre-bake mushrooms before stuffing, place your cleaned mushroom caps stem-side up on your prepared baking sheet and bake for 3-4 minutes. Remove from the oven and flip each mushroom cap over to drain any excess moisture.
3. Prepare the crab filling: In a medium bowl, combine the crab, three tablespoons of melted butter, green onions, five tablespoons of breadcrumbs, grated Parmesan cheese, mayonnaise, egg, and seasonings (dried Italian seasoning, garlic powder, salt, and red chili flakes).
4. Prepare the breadcrumb topping: In a separate, smaller bowl, combine the remaining three tablespoons of breadcrumbs, one tablespoon of butter, and fresh parsley. Set aside.
5. Stuff the mushroom caps: Fill each mushroom cap with approximately one tablespoon of the crab filling and place on the prepared baking sheet. Sprinkle the breadcrumb topping evenly over each mushroom.
6. Bake: Bake for 20 minutes, rotating the pan at the halfway mark. The tops should be golden, and the mushrooms should be cooked. If desired, garnish with freshly minced parsley and fresh lemon juice.
Make-Ahead Crab Stuffed Mushrooms
You can make these crab-stuffed mushrooms up to 24 hours in advance. Prepare and assemble the mushrooms, but do not bake them. Transfer the stuffed mushrooms to a baking dish in a single layer and cover tightly with plastic wrap or foil. Then, place in the refrigerator for up to 24 hours. Remove the mushrooms 10-15 minutes before baking, then bake as instructed.
Storage and Reheating
Allow the stuffed mushrooms to cool completely before transferring them to an airtight container arranged in a single layer. Store in the refrigerator for up to 2-3 days.
For best results, reheat in a preheated 350°F (175°C) oven. Place the mushrooms on a baking sheet and cover loosely with aluminum foil. Heat for 10-15 minutes, or until heated through. For convenience, you may also reheat stuffed mushrooms in the microwave at 30-second intervals.
More Appetizer Recipes
- Boat Dip (Viral TikTok Recipe)
- Pineapple Cheese Ball
- Crab Cakes Recipe
- Bacon Wrapped Jalapeño Poppers
- Bacon Wrapped Shrimp
- Zucchini Fritters
And BROWSE all of my SEAFOOD RECIPES
Cooking Tools for this Recipe
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- Glass mixing bowls
- Box Cheese Grater – To freshly shred cheese
- Measuring cups and spoons
- Baking sheet
- Small cookie scoop
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RECIPE CARD
Crab Stuffed Mushrooms
Ingredients
- 16 ounces cremini mushrooms (aka baby portobello mushrooms) - or white mushrooms
- 6 ounces minced crabmeat - imitation, fresh, or canned crabmeat (I used imitation crab in these images)
- 4 tablespoon salted butter - melted and divided
- 3 green onions - finely chopped
- ½ cup breadcrumbs - regular, Italian, or Panko; divided
- ¼ cup Parmesan cheese - freshly grated
- 3 tablespoon mayonnaise
- 1 egg - beaten
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes - optional
- 1 teaspoon freshly minced parsley
Instructions
- Preheat the oven to 350°F (175°C) and spray a large baking sheet with non-stick spray. Set aside.
- Before removing the stems, clean the mushrooms by gently wiping the mushroom caps with a damp paper towel to remove the dirt. Once all the mushrooms have been cleaned, carefully remove the stems and scoop out the gills.
- Precook the mushrooms (Optional): Before stuffing, place the cleaned mushroom caps stem-side up on your prepared baking sheet and bake for 3-4 minutes. Remove from the oven and flip each mushroom cap over to drain any excess moisture.
- In a medium bowl, combine the crab, 3 tablespoons of melted butter, green onions, 5 tablespoons of breadcrumbs, grated Parmesan cheese, mayonnaise, egg, and seasonings (dried Italian seasoning, garlic powder, salt, and red chili flakes). Mix well to combine.
- In a separate, smaller bowl, combine the remaining 3 tablespoons of breadcrumbs, 1 tablespoon of butter, and fresh parsley. Set aside.
- Fill each mushroom cap with approximately one tablespoon of the crab filling (I like to use a cookie scoop to help with this part) and place them on the prepared baking sheet. Sprinkle the breadcrumb topping evenly over each mushroom.
- Bake for 20 minutes, rotating the pan at the halfway mark. The tops should be golden, and the mushrooms should be cooked. If desired, garnish with freshly minced parsley and fresh lemon juice.
Jessica’s Notes
- Serving size: The total number of stuffed mushrooms will vary, but you should get between 14 and 20 crab-stuffed mushrooms.
- Transfer leftovers to an airtight container and keep in the refrigerator for up to 2-3 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Fake crab meat has its place and I use it wrapped in seaweed 🙂 but I think I like real crab for these. We do a charcuterie/appetizer get together for Thanksgiving instead of a turkey feast as many of our family are vegetarian or vegan plus couples often visit moms, dads and inlaws so they are bound to meet up with a turkey somewhere along the line if they really want to. Although I love my veggies I still like tastie treats with a bit of fish or meat. These are always a hit and there are never any leftovers.