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Crab Stuffed Mushrooms

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Our crab stuffed mushrooms recipe features velvety mushrooms filled with a savory crab, onion, and green pepper filling. They cook to a perfect golden brown in 25 minutes.

What a busy week this has been!  It seems like I have been around the world and back, while in actuality, I’ve only been on a couple of business trips.  It’s the perfect time to reward myself with a delicious crab stuffed mushrooms recipe.

This is my husband’s favorite crab stuffed mushroom appetizer. They’re full of seafood flavor and the stuffing in the perfect blend of crispy and creamy. Let’s get started so you can try this crab stuffed mushroom recipe for yourself.

Crab Stuffed Mushrooms Recipe showing three mushrooms on a plate.

 

How to Make Crab Stuffed Mushrooms:

  • First, gather all your ingredients and preheat oven to 350 degrees.
  • Second, prepare a cast iron skillet or 9 x 9 baking dish with cooking spray or butter.

Crab, peppers, mushrooms, breadcrumbs, parmesan, onions, butter, egg, used for the crab stuffed mushrooms recipe.

  • Third, chop the mushrooms stems to add to the stuffing.
  • Afterward, combine mushroom stems, butter, onion, seafood seasoning, salt, crab meat, egg, breadcrumbs, Parmesan cheese, and green bell pepper in a large bowl.

Ariel view of ingredients for crab stuffed mushrooms recipe in a glass bowl.

  • Then, mix all the ingredients for the crab stuffed mushrooms recipe until well combined. Feel free to use your hands or a spatula. Either way, just make sure everything is properly mixed.

Ingredients for crab stuffed mushrooms recipe stirred together in a glass bowl.

  • Now, using a spoon fill each mushroom cap, rounding off the top.
  • After that, lightly spray tops of stuffed mushrooms to assist with browning.

Ariel view of crab stuffed mushroom filling in mushroom caps.

  • Last, place pan in the oven for 25 minutes or until filling is golden brown.
  • Remove them and serve immediately. Storage is not recommended as the mushrooms could become soggy.

Three crab stuffed mushrooms on a small white plate.

Tips for the Crab Stuffed Mushrooms Recipe:

  • Use gluten-free breadcrumbs and increase the butter to 3 tablespoons to create a gluten-free recipe.
  • The recipe has not been tested with imitation crab meat, use at your own risk.
  • Spray the tops of the mushrooms with non-stick spray to create a crispy topping.

If you like this Crab Stuffed Mushrooms Recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

If you love mushrooms, don’t forget to check out these other great recipes:

Cream of Mushroom Soup

Veggie Lover’s Mushroom Omelet

 

4.75 from 4 votes
Three crab stuffed mushrooms on a small white plate.
Print
Crab Stuffed Mushrooms Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Our crab stuffed mushrooms recipe features velvety mushrooms filled with a savory crab, onion, and green pepper filling. They cook to a perfect golden brown in 25 minutes.

Course: Appetizer
Cuisine: American
Keyword: Crab Stuffed Mushrooms
Servings: 6 Servings
Calories: 135 kcal
Author: Kimberly
Ingredients
  • 12 large mushrooms (Stems can be reserved for filling, rinsed with stems and cores removed)
  • 2 Tablespoons melted butter
  • 1/3 cup onion (chopped)
  • 1 teaspoon seafood seasoning (Similar to Old Bay.)
  • 1/4 teaspoon salt
  • 6 ounces lump crab meat (canned or fresh if available)
  • 1 egg (lightly beaten)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup green bell pepper (chopped)
Instructions
  1. Preheat oven to 350 degrees.

  2. Prepare a cast iron skillet or 9 x 9 baking dish with cooking spray or butter.

  3. If using the mushrooms stems, chop into small pieces.
  4. Combine mushroom stems, butter, onion, seafood seasoning, salt, crab meat, egg, breadcrumbs, Parmesan cheese and green bell pepper in a large bowl.
  5. Mix until well combined.
  6. Using a spoon fill each mushroom cap, rounding off the top.
  7. Lightly spray tops of stuffed mushrooms to assist with browning.
  8. Place pan in the oven for 25 minutes or until filling is golden brown.
  9. Remove and serve immediately.
Recipe Notes

*Calories are an approximation based on the ingredients and a serving size of 2 mushrooms per serving. Actual calories will vary.

Nutrition Facts
Crab Stuffed Mushrooms Recipe
Amount Per Serving
Calories 135 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 52mg 17%
Sodium 509mg 21%
Potassium 236mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 10g 20%
Vitamin A 4.5%
Vitamin C 10.3%
Calcium 8.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

    • Thanks, Melissa! Kim is not a mushroom fan, so I understand. But, that’s what makes life great, there are flavors for every taste!

      Reply

    • Thank you, Kage! They are pretty simple to prepare. Also, if like flounder (or another white fish), the crab stuffing will work for that as well. Seafood stuffed seafood!

      Reply

    • Thanks, Kelsey! That’s where I got the inspiration for these, but I changed things up a bit for my family’s tastes. If you decide to try them, I’d love to know what you think.

      Reply

  14. Oh my gosh I am sitting here literally drooling at the mouth haha!! You’re making me want to have these mushrooms for lunch!

    Reply

  17. Added a bit of Old Bay but otherwise followed the recipe as written. Was the appetizer for our Christmas dinner and they were a hit even with my occasionally picky boys. Thanks for the recipe.

    Reply

    • Hi, Melissa! We’re glad your family liked the stuffed mushrooms. 🙂 Adding the Old Bay was a great idea! We’ll have to give it a try the next time we make them. Thanks for stopping by to let us know how they turned out. Have a wonderful evening!

      Reply

  19. Made these for my Christmas with my daughter 2018. Can’t wait to eat them in around a hour. Easy to make they look delicious.

    Reply

    • That’s great Robin! Kim and I hope you and your daughter enjoyed them. Thank you for coming back to comment on the mushrooms. Have a lovely day!

      Reply

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