Crab Stuffed Mushrooms Recipe
These easy crab stuffed mushrooms feature tender mushroom caps filled with creamy crab, garlic, fresh herbs, and melted cheese. They’re a quick appetizer to assemble and can even be made ahead for holidays, parties, or a cozy night in.
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 9x13-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.