Stuffed Mushrooms with Crab

Why You’ll Love This Recipe

I love how luxurious these feel without being difficult to make. The filling is creamy and rich, with just the right amount of herbs and heat to complement the sweetness of the crab. The crunchy panko topping brings it all together, and that little burst of lemon juice at the end adds the perfect brightness. I can prep the filling ahead of time, which makes assembling and baking them a breeze when guests arrive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stuffed Mushrooms with Crab:

• 24 ounces baby Bella or cremini mushrooms

• 2 tablespoons extra-virgin olive oil (for brushing)

• 1 tablespoon salted butter

• 1/4 cup shallot, finely diced

• 4–5 cloves fresh garlic, minced (about 1 tablespoon)

• 8 ounces fresh crabmeat (lump or claw)

• 8 ounces whipped cream cheese

• 1/2 cup Italian blend cheese (mozzarella, provolone, or 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 if I want extra heat)

Panko Breadcrumb Topping:

• 1/2 cup panko breadcrumbs

• 2 tablespoons salted butter

• Pinch of salt and pepper

Extras/Garnish:

• Lemon slices, for serving

• Minced parsley and basil, for garnish

Directions

1. Make the Filling:
   I combine the crabmeat, whipped cream cheese, Italian cheese blend, egg, parsley, basil, black pepper, sea salt, and red pepper flakes in a bowl. After sautéing the shallots and garlic in butter and letting them cool, I fold them into the crab mixture. I like to chill the filling for at least 1 hour (up to 24) to let the flavors meld.

2. Prepare the Mushrooms:
   I preheat the oven to 375°F (190°C), remove the stems from the mushrooms, rinse them under cold water, and pat them dry. I place them cap side down on a wire rack over a baking sheet and bake for 3 minutes to draw out excess moisture. Then I lightly brush each mushroom inside and out with olive oil.

3. Stuff the Mushrooms:
   Using a small scoop or spoon, I fill each mushroom with about 1 tablespoon of the chilled crab mixture, adjusting based on the size of each mushroom.

4. Toast the Breadcrumbs:
   I melt butter in a small pan over medium heat, then stir in the panko breadcrumbs along with a pinch of salt and pepper. I cook and stir until they’re golden brown.

5. Top and Bake:
   I sprinkle the toasted breadcrumbs over the stuffed mushrooms and bake them at 375°F for about 20 minutes, until the mushrooms are tender and the filling is heated through.

6. Serve:
   I serve these warm with lemon slices on the side and a sprinkle of fresh parsley and basil for a pop of color and flavor. Toothpicks make them easy to serve at parties.

Servings and timing

This recipe makes approximately 30 stuffed mushrooms—great for feeding a crowd or prepping ahead.

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Chill Time (optional but recommended): 1 hour

• Total Time: 1 hour 45 minutes

Variations

• I sometimes mix in chopped shrimp or scallops with the crab for a seafood medley.

• For a spicier version, I increase the red pepper flakes or add a dash of hot sauce to the filling.

• I’ve also used portobello caps for a larger, entree-style version.

• If I want to lighten it up, I use low-fat cream cheese and a bit less cheese overall.

• For a gluten-free version, I swap the panko with crushed gluten-free crackers or GF breadcrumbs.

Storage/Reheating

I store leftover mushrooms in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven at 350°F until they’re warmed through—about 10 minutes. I avoid the microwave, as it can make them soggy.
I don’t usually freeze these because the texture changes, but the filling itself can be made and frozen separately if needed.

FAQs

Can I use canned crab instead of fresh?

Yes, I can use canned crab in a pinch. I just make sure to drain it well and pick through it for any shell pieces.

Can I make these ahead of time?

Definitely. I often prep the filling a day in advance and store it in the fridge. I can also stuff the mushrooms and refrigerate them until ready to bake.

What mushrooms work best?

I prefer baby Bella (cremini) mushrooms because they have a hearty texture and rich flavor. White button mushrooms work too, but they’re milder.

Can I skip the breadcrumbs?

Yes, but I love the contrast the crunchy topping adds. If skipping breadcrumbs, I sometimes top them with extra shredded cheese before baking.

How do I keep them from getting soggy?

Prebaking the mushroom caps for a few minutes helps remove moisture. Chilling the filling also helps it firm up so it doesn’t leak during baking.

Conclusion

Stuffed Mushrooms with Crab are a show-stopping appetizer that feels fancy but is easy enough to make anytime. I love the creamy, herby crab filling paired with the golden breadcrumb crunch on top. Whether I’m celebrating something special or just want a treat, these little bites always impress.