Why I love this crab stuffed mushrooms recipe
I love appetizers that look impressive but don’t take a lot of work, and these crab stuffed mushrooms definitely fit the bill.
They’re filled with a creamy, savory crab mixture and baked until they’re hot and golden. So tasty!
Plus, they’re easy enough to make for a casual get-together but still feel special enough for a holiday or dinner party.
And you can assemble them ahead of time and pop them in the oven before your guests arrive, which is always a bonus when you’re entertaining.
Ingredients
Here is your shopping list (for 8 to 12 servings):
- Fresh produce – 8 to 10 Baby bella mushrooms, 4 cloves garlic, 1 green onion, fresh parsley
- Dairy – 4 ounces cream cheese, ¼ cup shredded Parmesan cheese.
- Condiments – 1 teaspoon Worcestershire sauce
- Canned seafood – 6 ounces white or lump crab meat
- Baking supplies – 2 Tablespoons Italian breadcrumbs
Substitutions & Additions
- White button mushrooms can be used instead of baby bella mushrooms. Choose mushrooms that are fairly similar in size so they cook at about the same rate.
- You can use 1 Tablespoon of jarred minced garlic instead of fresh garlic if that’s what you have on hand (but fresh garlic adds more flavor).
- Use plain breadcrumbs instead of the Italian breadcrumbs if that’s what you have on hand. Add a small pinch of Italian seasoning if you want to replace the flavor from the seasoned crumbs.
- For a little extra heat, add a pinch of cayenne or a few dashes of hot sauce to the filling.
How to make crab stuffed mushrooms
1 | Prep work
Take the the cream cheese out of the refrigerator a couple of hours ahead of time so it can soften.
Drain the crab meat well.
Wipe the mushrooms clean (instead of soaking them) and remove the stems. This helps to prevent excess moisture from being released when you bake them.
Mince the garlic, dice the green onion and chop the parsley.
Line the baking sheet with parchment paper.
Preheat the oven to 350°F. Let it come fully to temperature before the mushrooms go in so they bake evenly from the start.
2 | Make the filling
Add the softened cream cheese, well-drained crab meat, minced garlic, Worcestershire sauce, diced green onion, breadcrumbs and half of the Parmesan to a medium mixing bowl.
Stir until everything is evenly distributed and the mixture holds together.
You should still be able to see small pieces of crab and green onion rather than having a completely smooth filling.
Make sure the cream cheese is softened and the crab is well drained. Cold cream cheese is harder to mix, while extra liquid from the crab can make the filling loose.
3 | Stuff the mushrooms
Arrange the mushroom caps stem-side up on the parchment-lined baking sheet.
Spoon the crab filling into each cavity, then mound a little extra on top.
Press the filling in lightly so it stays in place without packing it down too firmly.
Sprinkle the remaining Parmesan over the filling, then finish with the chopped parsley.
4 | Bake
Bake for 18 to 20 minutes, until the mushrooms are tender and the filling is hot all the way through.
The Parmesan on top should be lightly golden around the edges.
Let the mushrooms sit for a few minutes before serving because the filling will be very hot.
Mushroom size affects the baking time. Start checking smaller mushrooms around 18 minutes; larger caps may need a little longer.
How to make ahead
The crab filling can be mixed up to 1 day ahead and stored covered in the refrigerator.
The mushrooms can also be cleaned and stemmed ahead of time and refrigerated separately.
For the best texture, keep the filling and mushroom caps separate until closer to baking.
You can stuff the mushrooms a few hours ahead, cover them and refrigerate until needed.
Bake them straight from the refrigerator, adding a minute or two if necessary.
Storage
Store leftover crab stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat them on a baking sheet in a 350°F oven until hot.
The oven helps preserve their texture better than the microwave, which can make the mushrooms softer and cause them to release more liquid.
Crab Stuffed Mushrooms
Ingredients
- 4 ounces cream cheese softened
- 6 ounces white crab meat drained
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 green onion diced
- 2 Tablespoons Italian breadcrumbs
- ¼ cup shredded Parmesan cheese divided
- 8 to 10 Baby bella mushrooms stems removed
- Parsley chopped, for garnish
Equipment
- measuring cups and spoons
- small baking sheet, lined with parchment paper
- medium mixing bowl
- mixing spoon
- cutting board
- Chef’s knife
Instructions
- Preheat the oven to 350°F.
- Mix the cream cheese, crab meat, garlic, Worcestershire sauce, green onion, breadcrumbs and half of the Parmesan in a medium bowl.4 ounces cream cheese, 6 ounces white crab meat, 4 cloves garlic, 1 teaspoon Worcestershire sauce, 1 green onion, 2 Tablespoons Italian breadcrumbs, ¼ cup shredded Parmesan cheese
- Fill the mushroom caps with the crab mixture.8 to 10 Baby bella mushrooms
- Sprinkle the stuffed mushrooms with the remaining Parmesan and chopped parsley.¼ cup shredded Parmesan cheese, Parsley
- Bake for 18 to 20 minutes.
- Let sit for a few minutes before serving.
Notes
- Wiping the mushrooms clean instead of soaking them can help prevent excess moisture from being released when you bake them.
- You can use 1 Tablespoon jarred, minced garlic instead of fresh garlic if that’s what you have on hand (but the fresh garlic adds more flavor).
- Use plain breadcrumbs instead of the Italian breadcrumbs if that’s what you have on hand. Add a small pinch of Italian seasoning to replace the flavor from the seasoned crumbs.
- For a little extra heat, add a pinch of cayenne or a few dashes of hot sauce to the filling.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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