Stuffed Mushrooms with Crab is an easy, elegant party appetizer or side dish recipe, perfect for Christmas appetizers, Christmas dinner side dishes, fall potluck dishes, or as an appetizer or side for your steak any time of year!
It’s a great make-ahead dish, as the filling and mushrooms can be made the night before. You can simply pop them in the oven right before your guests arrive. Crab-stuffed mushrooms are everyone’s favorite and one of my most requested recipes!
You’ll also love my elegant, customizable Mediterranean Charcuterie Board. This, along with the stuffed mushrooms, will wow your guests! 🤩
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Stuffed Mushrooms with Crab
Table of contents
Ingredients like cream cheese, crabmeat, basil, parsley, shallot, and garlic are combined, then stuffed into baby portobello (or cremini) mushroom caps, and topped with buttery, golden brown toasted panko breadcrumbs.
A squeeze of lemon juice, and you’ve got yourself the most amazing amuse-bouche! 🍄🍋🦀
The Ingredients
I like to gather all my ingredients at the beginning of the process so they’re ready to use when needed.
To make the stuffed mushrooms with crab, you’ll need:
- Baby Bella/cremini mushrooms – The base of the stuffed mushroom recipe, providing an earthy vessel for the filling. Alternative: White button mushrooms (they have a milder flavor).
- Extra-virgin olive oil – Prevents the mushrooms from drying out and enhances their natural flavor.
- Salted butter – Adds richness to the filling and the breadcrumb topping!
- Shallot – Adds a mild sweetness and depth to the filling without overpowering like an onion may do.
- Fresh garlic – Enhances the savory umami flavor and complements the crab nicely!
- Crabmeat (lump or claw) – The star protein, giving a sweet, delicate seafood flavor. There is no true substitute, but finely chopped shrimp or imitation crab could work in a pinch. I’ve also seen someone make my recipe with salmon!
- Fresh parsley and basil – Add a fresh herbal touch to the stuffed mushrooms with crab filling, as well as a colorful garnish. 🌿
- Whipped cream cheese – Provides creaminess, helps bind the filling, and adds a slight tang. Regular cream cheese can be used, but it may need to be softened.
- Italian blend cheese (mozzarella, provolone, parmesan) – Adds melty texture, nuttiness, and savory flavor. Substitutions: Any mix of melty cheese (Fontina, Gouda) with some sharp Parmesan.
- Large egg – Helps bind the filling together, giving it structure when baked.
- Fresh parsley and basil – Brightens the filling with freshness and herbaceousness!
- Salt, pepper, and red pepper flakes – To enhance the overall flavor of the stuffed mushrooms with crab!
- Panko breadcrumbs – Add a crispy, light crunch to the top of the mushrooms to contrast with the creamy filling.
- Lemon wedges – These are optional but provide a touch of acidity, balancing the flavors beautifully.
This flavor combination can’t be beaten! It has it all: creamy, earthy, fresh, citrusy, a little spicy. Soooo good!
If you don’t have access to fresh crab meat near you, try to find the best supermarket crab meat (canned). It is cheaper, but to be honest, it usually tastes a bit watered down and may affect the overall texture of the stuffed mushrooms with crab.
The Process: How to Make Stuffed Mushrooms with Crab
Prepare the Filling
First, sauté the shallots and garlic in butter. While that’s cooling, gather the cream cheese, Italian blend cheese, minced basil and parsley, crabmeat, egg, salt, pepper, and red pepper flakes. Give that a good mix, then fold in the shallots and garlic once it’s cooled.
Chill the mixture in the refrigerator for at least one hour, and up to twenty-four hours. The longer the better, so the flavors have time to meld together!
How do you get moisture out of stuffed mushrooms?
Mushrooms tend to have quite a bit of moisture when cooked. This sometimes results in stuffed mushrooms with a pool of water at the bottom of the pan.
To get moisture out of stuffed mushrooms, you can follow these simple steps:
- First, remove the mushroom stems, then thoroughly wash the mushroom caps.
- Once the mushrooms are washed and ready to go, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a baking rack over a sheet baking pan, then line the mushrooms in a row, cap-side down. Prebake them in the oven for three minutes to remove any excess moisture. They should be dry, smooth, and shiny when removed from the oven.
♻️💡 Zero-waste idea: Instead of discarding the mushroom stems, I like to store them in the freezer to use to make stock at a later time. I’m trying to be more mindful when it comes to reducing food waste, and this is a fantastic way to contribute to that. I’ve started collecting everything, from beef bones and chicken carcasses to corn cobs and onion scraps!
Finish Preparing the Stuffed Mushrooms with Crab Recipe
Brush the inside and outside of each mushroom with olive oil, then line them in your baking dish(es).
Scoop or spoon the crabmeat and cream cheese mixture into each mushroom cap. Mushrooms come in all different sizes, so you be the judge on how much filling each one gets.
In the biggest ones, I usually put about a tablespoon. A tiny bit less for the smaller mushrooms. It’s not the end of the world if some of them are stuffed a bit more than others. Life will still go on. 🤣
Now, heat a pan over medium heat, then melt a tablespoon of butter. Add the panko breadcrumbs to the pan, stirring constantly. This is your warning: the breadcrumbs will burn quickly if left unattended! Sprinkle in a pinch of salt and pepper.
Spoon the breadcrumbs over each mushroom and bake in the preheated three hundred seventy-five-degree oven for approximately twenty minutes, or until the mushrooms are tender and the filling is heated through.
FAQ: Stuffed Mushrooms with Crab Recipe
Can I use a different type of mushroom?
Yes, but baby Bella (cremini) mushrooms are ideal because they have a firm texture and rich, earthy flavor. White button mushrooms can be used for a milder taste, but they may release more moisture.
Can I prepare these stuffed mushrooms with crab in advance?
Yes! You can assemble the stuffed mushrooms a day ahead and store them in the fridge until ready to bake. The breadcrumb topping should be added just before baking to keep it crispy.
Can I freeze stuffed mushrooms with crab?
It’s not recommended. Freezing can change the texture of both the mushrooms and the creamy filling, making them watery when reheated.
How do I keep the mushrooms from getting soggy?
Prebake them for 3 minutes to remove excess moisture, avoid overloading them with oil, and use a baking rack over a sheet pan to allow air circulation!
Can I make these without breadcrumbs?
Yes! The breadcrumbs add crunch, but you can skip them for a gluten-free option or replace them with crushed pork rinds.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the texture intact. Avoid microwaving, as it can make the mushrooms too soft.
What to serve with stuffed mushrooms as a main?
Stuffed mushrooms can be a flavorful and elegant main dish, but you’ll want to pair them with sides that complement their rich, savory filling! Here are some ideas:
1. Salads
– Broccoli Pomegranate Salad: Juicy pomegranate seeds, nutty walnuts, spicy red onion, vinegary and creamy homemade honey mustard dressing.
– Roasted Brussel Sprout Salad with Bacon and Blue Cheese: Brussels sprouts two ways (roasted with bacon and maple syrup, and raw/shaved), and the most delicious homemade blue cheese dressing.
– Roasted Beetroot and Pumpkin Salad [with Mustard Vinaigrette]: Spiced and roasted beetroot and pumpkin with mixed greens, goat cheese, chopped pecans, and mustard vinaigrette.
– Arugula and Parmesan Salad: Peppery arugula with shaved Parmesan, lemon vinaigrette, and toasted pine nuts.
– Caprese Salad: Fresh tomatoes, mozzarella, basil, and a drizzle of balsamic glaze.
2. Roasted Vegetables
– Roasted Asparagus: Drizzled with olive oil, lemon zest, and a sprinkle of sea salt.
– Honey-Glazed Carrots: Roasted until caramelized, adding a touch of sweetness to contrast with the savory mushrooms.
3. Grains or Pasta
– Quinoa Pilaf: Fluffy quinoa with sautéed vegetables, herbs, and a touch of lemon.
– Orzo with Spinach and Feta: A light, Greek-inspired side that pairs well with the richness of stuffed mushrooms.
4. Potato Dishes
– Rosemary Garlic Mashed Potatoes: My favorite – creamy and smooth, offering a comforting balance to the mushrooms!
– Herb-Roasted Baby Potatoes: Crispy on the outside, tender on the inside, with a blend of fresh herbs.
5. Bread
– Garlic Bread: Crispy, buttery, and infused with garlic, perfect for soaking up any extra sauce (the garlic bread from this recipe is so good, or you can try my stuffed garlic bread recipe!
– Crusty Baguette: Simple and elegant, ideal for a sophisticated meal!
I’d love to hear about your experience with this Stuffed Mushrooms with Crab recipe!
Please leave a question or comment below, get in touch via email, and follow me on social media for even more recipes and cooking tips (linked below).
Watch the step-by-step process of how to make my crab-stuffed mushrooms on Instagram, Facebook, Pinterest, or the YouTube video at the top of the page! Please kindly save the video while you’re there. 🙏🏽😊
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Stuffed Mushrooms with Crab
- Total Time: 1 hour, 45 minutes
- Yield: approximately 30 stuffed mushrooms 1x
Description
Ingredients like cream cheese, crabmeat, basil, parsley, shallot, and garlic are combined then stuffed into baby bella (or cremini) mushroom caps, and topped with buttery, golden brown toasted panko breadcrumbs.
Ingredients
STUFFED MUSHROOMS WITH CRAB:
- 24 ounces baby Bella/cremini mushrooms
- 2 tablespoons extra-virgin olive oil, for brushing
- 1 tablespoon salted butter
- 1/4 cup shallot, small dice
- 4–5 cloves (1 tablespoon) fresh garlic, minced
- 8 ounces fresh crabmeat, lump or claw works
- 8 ounces whipped cream cheese
- 1/2 cup Italian blend cheese (any combination of mozzarella, provolone, and parmesan)
- 1 large egg
- 1 1/2 tablespoons fresh parsley, minced
- 1 1/2 tablespoons fresh basil, minced
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes, more to taste
PANKO BREADCRUMB TOPPING:
- 1/2 cup panko breadcrumbs
- 2 tablespoons salted butter
- a pinch of salt and pepper
EXTRAS/GARNISH:
- lemon slices, for serving
- minced parsley and basil, for garnish
Get Recipe Ingredients
Instructions
- COMBINE FILLING INGREDIENTS. The stuffed mushrooms with crab filling is best when it’s chilled for 1 to 24 hours, to allow the flavors to meld together. To a medium bowl, add the crab meat, cream cheese, Italian blend cheese, egg, fresh parsley, fresh basil, salt, pepper, and red pepper flakes. Mix well. Once the shallot/garlic mixture is cooled, fold that into the crab mixture.
- PREPARE THE MUSHROOMS. Preheat the oven to 375° F (190° C). Remove the mushroom stems (any stems and pieces can be frozen to use for stock later). Thoroughly rinse the mushrooms under cold water then pat them dry. Place the mushrooms cap side down on a baking rack placed over a sheet baking pan. Prebake them in the oven for 3 minutes to remove most of the excess moisture. You can turn the oven off for now.
- SAUTE THE SHALLOTS AND GARLIC. Heat the pan over medium/high heat. Add the butter, and when it’s melted, sauté the shallots for a couple of minutes, then add the garlic and sauté for another minute. Set this mixture aside to cool.
- OIL THE MUSHROOMS. Pour some olive oil into a small bowl, and using a basting brush or your hands, lightly coat each mushroom cap with oil (inside and outside). Place the prepared mushrooms into the biggest baking dish you have (you may need to use two depending on the size, which is okay).
- STUFF THE MUSHROOMS. Fill each mushroom with about a tablespoon of the filling (this small scoop makes it easy). Use more or less of the filling depending on the size of each mushroom.
- TOAST THE BREADCRUMBS. Heat a small pan over medium heat. Melt the butter, then sprinkle in the panko breadcrumbs. Continue stirring until the breadcrumbs are golden brown.
- TOP THE MUSHROOMS WITH BREADCRUMBS AND BAKE. Preheat the oven again to 375° F (190° C). Sprinkle breadcrumbs on each mushroom, then bake in the preheated oven for about 20 minutes. The mushrooms should be tender, and the filling fully warmed through.
- SERVE AND ENJOY! I recommend serving lemon slices with stuffed mushrooms with crab. It adds a lot of flavor and acidity. I also garnish the stuffed mushrooms with minced fresh parsley and basil. Toothpicks on the side are helpful when serving as an appetizer to a crowd!
Notes
- Watch the step-by-step process of how to make my Stuffed Mushrooms with Crab recipe on Instagram, Facebook, Pinterest, or YouTube!
- The extra 1 hour in the prep time is the time it takes for the mixture to chill in the fridge. If you absolutely don’t have the time for this, you can stuff the mushrooms right away. I like to chill the mixture in the fridge overnight to have the flavors meld together!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Side Dishes
- Method: Oven, Stovetop
- Cuisine: Italian
This is Jenna’s mom and I said her mushrooms will be a million times better is because they will!! She is the best cook I know! And I didn’t teach her unfortunately because I didn’t know she would get married at 18! But, she met her wonderful husband Jon and it was love at first sight! These mushrooms sound amazing and I can’t wait for you to make them for me when you come home! I don’t know how you keep coming up with these wonderful recipes! I love you honey!❤️
You are the most amazing Mommy! I love you! 🖤🖤🖤
These look like perfect appetizers for a dinner party or a hanging out while chatting with friends. Thanks for the inspiration!
I agree, Heather! I’m so glad I could provide some inspiration! 😊
These look lovely!
Thank you, Jessica! 🤗
I know what I’m making for dinner tonight! Looks soooo goooood
Thank you, Hailee! I hope you enjoyed the recipe!
baby Bellas are my favorite kind of mushroom and now I have a great way to combine my crab cake love with these. Awesome recipe and I always love your clean, step by step pictures!!!
That sounds great, Vaishali! They do kind of give off a crab cake vibe. Thank you so much! 😊
I haven’t tried but from the look, it looks so yummy. I like that its easy to make it as well. Definitely will consider it for the next family gathering. Thank you for sharing!
Thank you so much, Fransic! I hope you and your family love the recipe. 🙂
i am so hungry after reading this
That’s my goal! 🙌🏽
I most often use mushrooms in my cream sauces and quiches. This is a fun creative way to prepare and serve mushrooms. Love the crab filling. These stuffed mushroom buttons are perfect as a side dish or appetizer. Another awesome recipe Jenna.
I love mushrooms! Your way of using them sounds so good. Thank you for your kind words, Kevin!!
Yiu are welcome Jenna. Your presentation of mushrooms stuffed with all that salty goodness have converted many to mushroom lovers.
I hope so!! Thanks Kevin!
These sound so yummy! I am still overhauling a lot of my “tried and true” recipes to remove all mammalian meat after being diagnosed with alpha-gal syndrome. I love that these mushrooms are stuffed with crab. My old recipe used sausage, and that’s now off limits.
Hi Sage! Oh no, I’m so sorry to hear that. I’m sure it’s it’s been tough dealing with alpha-gal syndrome, and upsetting having to change your tried and true recipes. Hopefully my stuffed mushrooms with crab recipe will be your new go-to. Take care! 🤗
I’m reading this while waiting for my food order to arrive and it makes me even hungrier than I already am:)) everything looks sooo delicious. And I love how detailed you are with your recipe.
That’s so funny! I try not to look at food while I’m waiting for my food order. I may start to get hangry. 😂 I truly appreciate your kind words, Julia! Thank you for stopping by!
Great recipe. Thanks for sharing! I read somewhere that mushrooms are considered a super-food, very healthy and nutrient. As a prevention for cancer. I try to have them at least twice a week on my table.
Hi Predrag, you’re very welcome! Yes, I’ve heard that too. Thank you for pointing that out! I love mushrooms, they’re welcome on my table every night. 😁 Thanks so much for stopping by!
To be honest, I have never tasted this dish before. But going through the recipe step by step has given me an idea of how delicious it can actually be, guess what I will be trying out this weekend!
I’m so glad I could provide some inspiration for a week appetizer! I hope you love it!
They look so yummy! Mushrooms and cheese pair very well together, and I like that you added some fresh herbs to the filling. I will give this recipe a try during the Holidays. Thanks for sharing!
I agree, Christine! Yes, I love love fresh herbs. I’m excited to see how you and your family like the recipe! 🤗
Whoa, mushrooms AND crab?! Talk about decadently yummy – sign me up! Seriously though I’m forwarding this to my hubby who’s currently the cook at our house. He’ll love anything with crab for sure.
Yes, I love the mushroom and crab combo! With cheeses too…it really is so yummy! I hope you and your hubby enjoy them!! 😊
LOVE!! Gorgeous food look and makes my mouth water! Thanks for sharing, this is so nice! Looks YUMMMY!!
I really appreciate that, Nia!! I hope you’ll try the recipe! 😊
Wow, this looks so yummy and love the way how it looks at the end. This is something I would enjoy eating while at work from home. I’m saving it to try it. Thank you for sharing it!
Thank you so much for the kind words, Fransic! I’m glad they look so appealing. Thank you for stopping by, I hope you love the stuffed mushrooms with crab recipe!
These look amazing and the perfect appetizer to bring on Christmas Eve. Thank you for sharing this recipe!
Thank you so much, Debbie! Yes they’re the perfect little bite that mostly everyone will enjoy (you always have those mushroom haters 😂). You are very welcome, thank you for stopping by!
Jenna made these for me, they are AMAZING!! This lady seriously knows her stuff!! 😍
If you’re unsure on whether or not to make these, don’t be. They’re delicious!
🖤🖤🖤
wow!! the photos alone are motivating me to want to cook this! my stomach is growling, this looks amazing!! thankyou for sharing this recipe! great recipe for pescaterians, like me
I appreciate the kind words, Nia!! I’m glad I could provide some inspiration for a pescatarian recipe! Enjoy!!! 😊
They look amazing! They make a nice addition to a Tapas spread. Thanks for sharing!
They certainly do! Than you so much, Christine.
OMG! I am already a fan of mushrooms. These look absolutely delicious and simple to make!
I know, I love mushrooms!! This recipe really is simple to make. Yummy too! Thank you, DeShena. 😌
These mushrooms look so delicious, and this looks fairly easy to make. Never thought of using crab meat to stuff with but it looks great!
I’m so glad the stuffed mushrooms look good to you, Pearl! They are quite easy to make. I hope you enjoy!
These looks delicious! Perfect for an Easter appetizer- def have to try this one! Thank you!
Thank you so much, Morgan! I agree. Let me know how they turn out. 😊
Great recipe. Thanks for sharing! I read somewhere that mushrooms are considered a super-food, very healthy and nutrient. As a prevention for cancer. I try to have them at least twice a week on my table.
Thank you for that information, Andrew! I love mushrooms, and I’m always finding ways to incorporate them into my diet.
I have another mushroom related recipe on my blog that you may be interested in: https://heavenlyspiced.com/4-ingredient-chaga-mushroom-iced-coffee-with-espresso/
Enjoy and thank you for stopping by!
Will be trying this recipe! Love these ingredients and love how you made this recipe so easy to follow!
Thank you so much, Laurie! Can’t wait to hear how the recipe turns out for you. Enjoy! 🍄😊
I can not wait to try this for my sons birthday party coming up. I was just telling my husband the other day that i absolutely despise mushrooms but I am infatuated with stuffed mushrooms. weird i know.
Hi Alina! That’s wonderful that you’re planning to make my stuffed mushrooms with crab recipe for your son’s birthday party! I hope you and your family love them. I can certainly understand that. Usually the filling is so tasty you forget there are mushrooms involved. 😂
thanks for sharing this delicious mushroom and crab recipe with us. i love crabs and i will give it a try
Hi, thanks for stopping by! I’m glad this recipe looks good to you. Please let me know how it turns out. ☺️
Yum! This Stuffed Mushrooms with Crab recipe sounds amazing! Perfect for the upcoming holiday season.
I’m glad you’re loving the recipe, Debbie! Happy holidays to you. ☺️
I made these twice. Love your recipe. This is a great way to enjoy mushrooms. The topping adds a crunchy texture to contrast the soft stuffed mushrooms.
I’m so glad you loved this recipe, Kevin! I agree, the crunchy texture adds a nice touch. Thank you!
This is an excellent recipe. I’m a fairly experienced cook, and always looking for different ways to make snacks out of mushrooms. One thing I have to say though. It would be wise to explain at the beginning of the recipe that a long wait for the stuffing to bind together is recommend, before instructing to prep the mushrooms and bake them for the 3 minutes to demoisturize. Personally I am aware of the need to do it and I read the entire recipe before I start, but some might go one step to the next and then have that oh shoot moment!
Hi Nicholas! Thanks so much for your feedback and for trying my stuffed mushrooms with crab recipe. That makes total sense, and I’m certainly going to update the recipe for people who make it in the future. I appreciate you!
I would love to make these but that would be a little too difficult in the van! Thanks for sharing and I saved this for when I make it home!
Thanks for stopping by, Jarrod! Yes, please do give them a try some day when you’re in a home. Enjoy van life, how fun!! 🙂
Oh my gosh! I love mushrooms and crabmeat! Such a neat idea for snacks! Or even a starter! Thank you for sharing another smashing recipe!
I’m glad you love this ingredient combo, Lauren! I’m confident you’ll love the recipe. Thank you! 🙂
Yum! These Stuffed Mushrooms with Crab are a perfect addition to my dinner table! I’ve always ordered a version out but excited to have a recipe for home, now!
So glad you’re excited to try my stuffed mushrooms with crab, Debbie! I hope you love them. ☺️
As a lover of mushrooms, pairing them with crab is an interesting combination. The crumb topping and overall flavours are mouthwatering. I’d love to try this for an upcoming family gathering.
Thank you so much, Seeta! I hope you love these stuffed mushrooms with crab. 🙂