Crab Stuffed Mushrooms - Mushroom caps stuffed with a creamy, cheesy and savory crab meat filling!

Crab Stuffed Mushrooms

  • Author: Amy @ The Blond Cook
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35
  • Yield: Approximately 24 stuffed mushroom caps


  • 1 tablespoon olive oil
  • 1 pound mushrooms, rinsed and patted dry
  • 11/2 tablespoons butter
  • 3 tablespoons minced yellow onion
  • 2 teaspoons freshly minced garlic
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup crab meat (I used lump crab meat)
  • 1 cup bread crumbs
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Old Bay Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup shredded Parmesan cheese
  • Fresh chopped parsley, for garnish


  1. Preheat your oven to 350 degrees F.  Drizzle olive oil on a rimmed baking sheet.
  2. Remove stems from mushrooms, roughly chop and place in a small bowl.  Remove gills from inside of mushroom caps and discard gills.
  3. Melt butter over medium high heat in a saucepan.  Add mushroom stems and onions.  Cook, stirring frequently, for approximately 4 minutes or until tender.  Add garlic and cook until fragrant (about 30 seconds).
  4. Remove from heat.  Add cream cheese, crab meat, bread crumbs, Italian seasoning, Old Bay Seasoning, salt and pepper.  Stir well to combine.
  5. Place mushroom caps onto baking sheet.  Spoon crab mixture into caps.  Sprinkle evenly with Parmesan cheese.
  6. Bake for 20 minutes, or until heated thoroughly.  Sprinkle with fresh chopped parsley.