Crab Stuffed Mushrooms

If you aren’t making crab stuffed mushrooms, you should be! They’re a savory blend of fresh mushrooms, crabmeat, bell pepper, and parmesan cheese tucked into a bite-sized appetizer.

Stuffed mushrooms are a favorite dish in my house. This especially true when the mushrooms are stuffed with crabmeat.

My recipe uses button or cremini mushrooms, onion, Old Bay seasoning, lump crab meat, green bell pepper, an egg, parmesan cheese, and some breadcrumbs. A lot of people make their stuffed mushrooms with cream cheese, but I decided to go a different route.

The result is a filling that holds together well, is packed with flavor, and cooks quickly. Plus, you don’t have to wait for the cream cheese to soften. That’s a bonus when you’re trying to feed a group of hungry people.

This recipe takes no time at all to make. Including prep time, it’s ready in about 45 minutes. Serve these up before a larger meal with some easy cocktails like an old fashioned or a classic rum and coke.

How to make crab stuffed mushrooms

Here’s a quick explanation showing I make this easy baked appetizer. The full recipe with ingredient amounts is further down the page.

Before you start, preheat the oven to 350°F, and spray a baking dish with cooking spray or line with parchment paper. Wash the mushrooms to remove any debris and pat them completely dry.

Controversial thought about mushrooms

This might be more of a tip actually. For the longest time I’ve heard that you shouldn’t wash mushrooms because they absorb water. The idea is that you should wipe them clean with a kitchen towel to remove any dirt.

Y’all, seriously, rinse the mushrooms. Get the dirt and debris off. You don’t know where they’ve been. A good rinse under the faucet will work. Then pat them dry (really dry) and move on from there.

Rinsing them off will not mess up this recipe. I do it every time I make stuffed mushrooms. Please don’t feed your family dirt.

Storage and Reheating

Storage: We don’t recommend storage as the mushrooms can get soggy. However if you happen to have baked mushrooms leftover, store in an airtight container in the fridge for up to 2 days.

Make Ahead: Crab stuffed mushrooms can be prepped a day ahead of time and wrapped tightly in plastic wrap. When you’re ready to bake them, simply unwrap, place in a baking pan, and cook as directed.

Reheating: When reheating, warm in the oven at 325°F until heated through.

Common questions

What kind of crab should I use?

If you can get fresh crab, use that. Alaskan King Crab and Snow Crab are fantastic. I live in a coastal city and can’t get fresh crab most of the time.

Instead we buy crab from the refrigerated section of the grocery store. Frozen works well, but it needs to be steamed and shelled. There are also containers of crab meat that work, too.

What do I do with the mushroom stems?

It’s up to you. I chop them up and mix the stems with the filling. That way nothing gets wasted. If the stems are in poor condition, you can discard them.

Have Leftover Crabmeat? Try One of These:

• Bow Tie Crab Pasta Salad
• Homemade Crab Cakes Recipe
• Hot Crab Dip Recipe
• Quick Crab Roll Recipe

Crab Stuffed Mushrooms

4.8 from 5 votes

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Author: Kimberly Vargo

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 Servings

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How to Video

Ingredients

• 12 large mushrooms, dirt removed and stems and cores reserved (*See note.)
• 6 ounces lump crabmeat
• 1 large egg, lightly beaten
• ½ cup breadcrumbs
• ⅓ cup white onion, finely diced
• ¼ cup Parmesan cheese
• ¼ cup green bell pepper, chopped
• 2 tablespoons unsalted butter, melted
• 1 teaspoon seafood seasoning, similar to Old Bay Seasoning
• ¼ teaspoon salt

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Instructions

 

• Preheat the oven to 350°F, and spray a baking dish with cooking spray.
• If using the mushroom stems, chop into small pieces and place in a large bowl.
  12 large mushrooms
• Add the crabmeat, egg, breadcrumbs, onion, cheese, bell pepper, butter, seafood seasoning, and salt.
  2 tablespoons unsalted butter

  ⅓ cup white onion

  1 teaspoon seafood seasoning

  ¼ teaspoon salt

  6 ounces lump crabmeat

  1 large egg

  ½ cup breadcrumbs

  ¼ cup Parmesan cheese

  ¼ cup green bell pepper
• Use a spoon to fill each mushroom cap, rounding off the top. Bake for 25-30 minutes or until the filling is golden brown.
• Serve immediately.

Notes

• The stems and cores can be chopped into small pieces and added to the filling. They may also be discarded.
• Lightly spray tops of stuffed mushrooms with cooking spray or olive oil to assist with browning.
• Any leftover filling can be used to make stuffed flounder, cod, or salmon.
• I use plain breadcrumbs. You can use Italian or panko breadcrumbs for a different flavor and texture.
• Old Bay Seasoning is salty. If you are sensitive to sodium, consider omitting the additional 1/4 teaspoon of salt.
• Store leftovers in the fridge for up to 2 days.

Nutrition

Serving: 2mushroomsCalories: 134kcalCarbohydrates: 9gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 510mgPotassium: 244mgFiber: 1gSugar: 2gVitamin A: 227IUVitamin C: 9mgCalcium: 91mgIron: 1mg