Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A white plate with pieces of Crab Stuffed Mushrooms.

Crab Stuffed Mushrooms

Chef Jenn
These are buttery and crabby bite-sized bites of deliciousness! Loaded with crab and topped with a buttery crunchy topping, you don't get much better than these Crab Stuffed Mushrooms! They're perfect for holiday snacking, on game day, or whenever you want something tasty to share.
No ratings yet
[btn-google-source] Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 336 kcal

Ingredients
  

  • 1 pound mushrooms large white or cremini mushrooms
  • 1 tablespoon olive oil
  • ¼ cup shallot finely diced
  • 2 cloves garlic minced
  • 4 ounces crab meat picked over to remove shells
  • 4 ounces cream cheese softened
  • 1 egg
  • ¼ cup unflavored bread crumbs
  • ½ cup parmesan cheese grated
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon chives chopped

For the Topping:

  • 1 tablespoon butter melted
  • 1 tablespoon parsley chopped
  • ¼ cup panko bread crumbs
  • 2 tablespoons parmesan cheese grated or shredded

Instructions
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Gently wipe the mushrooms with a damp cloth to clean them, then pop out the stems, setting them aside
  • Finely chop the mushroom stems and set aside for a moment.
  • Heat 1 tablespoon of oil in a skillet over medium heat and add the shallots. Cook for 2–3 minutes until softened, then add the minced garlic and chopped mushroom stems and sweat for 3-4 minutes or until the liquid is gone from the mushrooms. Remove from heat and let cool slightly.
  • Combine the crab meat, softened cream cheese, egg, unflavored bread crumbs, grated parmesan cheese, chopped parsley, and chives. Add the cooked shallots and garlic, then stir until everything is well combined. Season with salt and pepper to taste.
  • Fill each mushroom cap generously with the crab mixture, pressing lightly to ensure the filling stays in place.
  • Bake the mushrooms on the baking sheet or in a casserole pan for 20-25 minutes at 375 F.
  • Meanwhile, mix the melted butter, Panko bread crumbs, grated parmesan cheese, and chopped parsley. Sprinkle this mixture on top of each cooked mushroom and broil for 1-2 minutes or until golden brown.
  • Serve and enjoy!

Notes

Chef Jenn's Tips

  • Choose large mushrooms for easier stuffing; white or crimini mushrooms work well, but go for ones that are firm and fresh.
  • Make sure to soften the cream cheese beforehand for easy mixing and a smoother filling.
  • Add a touch of lemon zest to the filling if you want a bit of brightness to balance the richness of the crab and cheese.
  • Panko breadcrumbs in the topping give a lovely crunch, but if you don’t have them, regular breadcrumbs work in a pinch.
  • Use fresh crab meat for the best flavor, though high-quality canned crab can be a great alternative.

Nutrition

Serving: 4mushroomsCalories: 336kcalCarbohydrates: 17gProtein: 19gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 99mgSodium: 741mgPotassium: 579mgFiber: 2gSugar: 5gVitamin A: 868IUVitamin C: 9mgCalcium: 261mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword appetizers, mushroom, stuffed mushrooms
Tried this recipe?Let us know how it was!