So savory, creamy and cheesy… these Crab Stuffed Mushrooms are always a welcomed appetizer, side dish or a delicious light dinner served with a salad.
These mushrooms come together in about 35 minutes and are always a total crowd-pleaser!
Ingredients Notes
These mushrooms aren’t difficult at all to make. You probably have the majority of the ingredients in your pantry and fridge!
- Mushrooms – I used white mushrooms in this recipe, but cremini can be used as well.
- Crab meat – You’ll want to use fresh crab meat from the refrigerated seafood section of the grocery store or your local seafood market.
- Cream cheese – Low fat cream cheese can be substituted, but of course I love the full-fat version better!
- Old Bay Seasoning – Old Bay is a blend of celery salt, red pepper, black pepper, paprika and other seasonings that I love to use in a lot of my seafood recipes. A good substitute is cajun seasoning, but it has some extra heat.
How to Remove Gills from Mushrooms
I like to remove the gills from the mushrooms in this recipe so that I can get more of that delicious crab meat mixture in the mushrooms!
You can use a spoon to gently scrape the gills from the mushrooms, but I’ve found over the years that the tip of a potato peeler works awesome for mushrooms this size. It’s smaller and there is less chance of breaking the mushroom while you’re working with it.
How to Make Them
- Start by cooking the onion and garlic in butter in a saucepan.
- Remove from heat and add cream cheese, bread crumbs, Italian seasoning, Old Bay seasoning, salt and pepper. Stir until cheese is melted and mixture is smooth. Fold in crabmeat.
- Spoon crab mixture into the mushroom caps and sprinkle with Parmesan cheese.
- Bake for 15 to 20 minutes, or until heated thoroughly.
More Seafood Appetizers You’ll Love
Crab Stuffed Mushrooms
Ingredients
- 1 pound fresh mushrooms wiped clean and debris removed with a damp towel. Use mushrooms with a cap diameter of about 1 ½ inches.
- 1 tablespoon butter unsalted
- 3 tablespoons minced yellow onion
- 2 teaspoons minced fresh garlic
- 1 8 ounce package cream cheese softened
- ¼ cup bread crumbs
- ½ teaspoon Italian seasoning
- ¼ teaspoon Old Bay Seasoning**
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces crab meat
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray.
- Remove stems from mushrooms. Gently spoon out gills and base of the stem from mushrooms and discard.*
- Melt butter over medium high heat in a saucepan. Add onions and cook (stirring frequently) for 3 minutes, or until tender. Add garlic and cook (while stirring) until fragrant (about 30 seconds).
- Remove from heat. Add cream cheese, bread crumbs, Italian seasoning, Old Bay seasoning, salt and pepper. Stir until cheese is melted and mixture is smooth. Fold in crab meat.
- Place mushroom caps onto prepared baking sheet. Spoon crab mixture into caps. Sprinkle evenly with Parmesan cheese.
- Bake for 15 to 20 minutes, or until heated thoroughly.
- Sprinkle with chopped fresh parsley, if desired.
Notes
- This recipe yields approximately 20 mushrooms.
- *I find using the tip of a potato peeler works well for removing gills from mushrooms with a cap diameter of about 1 ½ inches recommended for this recipe.
- **Cajun seasoning can be substituted for Old Bay seasoning, but will add more heat.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2018. Updated with new photographs, helpful tips, recipe revised and republished August 2020.
So creamy and delicious! !!