Valentina Ablaev
These cheesy crab stuffed mushrooms make for the best appetizer! Juicy and flavorful mushroom caps loaded with a creamy crab filling that’s baked until cheesy and delicious.
Whenever we have a party, a good appetizer like these mushrooms is on the menu, along with our baked jalapeno poppers.
You can have these quick and easy crab-stuffed mushrooms ready in no time!
The mushroom caps are filled with a creamy crabmeat filling and then baked until cheesy and gooey! We love making these as an appetizer for get-togethers, especially during the holidays. This appetizer is perfect to serve as a starter for Christmas dinner or at your New Year’s party.
Ingredients for Stuffed Mushrooms-
Here are the ingredients needed for the stuffed mushrooms:
- Mushrooms– Your favorite mushrooms; we like to use white button mushrooms or cremini mushrooms.
- Cream cheese– Cream cheese is what gives the creamy filling; be sure it’s at room temp.
- Crab meat– You can use fresh crab meat, imitation, or canned lump crab meat.
- Panko crumbs– For this recipe, we like to use panko crumbs, but you can also use regular breadcrumbs or seasoned breadcrumbs.
- Cheese– Any shredded cheese you have on hand will work. We like to use mild cheddar, colby jack, Mexican blend, or mozzarella cheese.
- Seasoning– Salt and pepper for flavor! You can also add other favorite seasonings to boost the flavors in the filling.
How to Make Crab Stuffed Mushrooms
- Prep mushrooms– Clean mushrooms. Remove the stems by popping or gently cutting them off, creating a nice pocket for the filling.
- Filling– In a bowl, combine all the ingredients for the filling.
- Prep– Line a baking sheet with parchment paper and preheat the oven.
- Stuff mushrooms– Stuff the mushrooms with the creamy filling. Repeat with the rest of the filling, evenly distributing the filling among all the mushrooms. Add the mushrooms to the prepared baking sheet.
- Bake– Bake the mushrooms until crispy and the cheese has melted. Sprinkle the mushroom with fresh greens and parmesan cheese and serve.
Recipe Frequently Asked Questions-
Once the mushrooms have cooled, add them to an airtight container and refrigerate for 2-3 days.
Yes, these freeze great uncooked! Just freeze after stuffing, and when ready to enjoy, cook straight from the freezer (just add a couple more minutes to the cooking time).
We do not recommend thawing them or the mushrooms will get soggy, so cook straight from the freezer.
We do NOT recommend freezing cooked stuffed mushrooms to avoid soggy mushrooms.
Yes, just stuff them and cover them tightly to avoid them from drying out and store them in the fridge. You can make these up to 4-5 hours ahead of time.
You can reheat the mushrooms in the oven, microwave, and in the air fryer.
Yes! Add the mushrooms to the air fryer basket and air fryer at 350°F for about 6-8 minutes until cooked.
You can use either white or brown mushrooms or even portobello mushrooms. We prefer medium or large mushrooms for the stuffing to fit!
Yes, you can use shrimp, ground sausage, or even bacon instead of crab meat!
You can use any shredded cheese you have on hand. We like to use Colby jack, mild cheddar, mozzarella, or Mexican blend.
Yes, you can add spinach to the crab meat filling for more flavor!
More Appetizers to Try-
Crab Stuffed Mushrooms Recipe
Ingredients
- 16 oz whole mushrooms white or portobello
stuffed mushroom filling –
- 4 oz cream cheese
- 1/4 cup mayo
- 6 oz crab meat finely chopped
- 1/4 cup panko breadcrumbs
- 3 Tbsp chives finely chopped
- 2 Tbsp parsley finely chopped
- 2 garlic cloves minced
- 1/2 cup shredded cheese
- ¼ tsp salt or to taste
- ⅛ tsp ground black pepper or to taste
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking sheet with parchment paper.
- Gently clean the mushrooms, remove the stems, and pat the caps dry.
- Mix the crab meat, softened cream cheese, mayonnaise, panko, shredded cheese, herbs, and seasonings in a bowl until well combined.
- Spoon the crab mixture into each mushroom cap, being careful not to overfill.
- Arrange the mushrooms on the prepared baking sheet and bake for 18-20 minutes, until tender and the filling is hot and lightly golden.
- Sprinkle with freshly grated Parmesan cheese and fresh herbs. Serve warm and enjoy!
Notes
- Expert tips: Choose evenly sized mushrooms, pat them dry before stuffing, and soften the cream cheese for a smooth filling. Avoid overfilling the caps.
- Make ahead: Stuff the mushrooms a few hours in advance, cover, and refrigerate until ready to bake.
- Storage: Refrigerate cooked leftovers in an airtight container for up to 2–3 days.
- Reheating: Warm in a 350°F oven or a 325°F air fryer until heated through. The microwave works too, but the mushrooms will be softer.
- Freezing: Arrange stuffed, uncooked mushrooms in a single layer and freeze until firm, then transfer to a freezer-safe container. Bake from frozen, allowing extra time, and check that the filling is heated through.
