Crab Stuffed Mushrooms are a super easy appetizer that is absolutely irresistible. With my tips and tricks, this recipe is a snap and you will make it again and again.
My favorite food category is appetizers. They are just a million times better than regular food. I would happily make a full meal out of appetizer recipes, and these Crab Stuffed Mushrooms would be at the top of that list.
Just like in my traditional stuffed mushroom recipe, this recipe is easy to throw together with a quick trick of microwaving the mushrooms. The filling is made with simple ingredients and will quickly become a favorite at any party.
How to Make Crab Stuffed Mushrooms
This is just a brief overview so you can see how easy this recipe is. For the full recipe with all of the measurements, be sure to see the recipe card at the bottom of the post.
- Precook the mushrooms. We start this recipe by tossing mushroom tops in oil and salt and then microwaving them on a paper towel-lined plate. Read below for the reasoning behind this great step.
- Prepare the filling. In a large bowl combine lump crab meat, cream cheese, Parmesan, panko breadcrumbs, green onions, garlic, Worcestershire sauce, paprika, salt, and pepper.
- Stuff the mushrooms. Add the filling to the pre-cooked mushrooms.
- Bake and enjoy.
How to Prepare Mushrooms
Mushrooms are a bit like sponges; they are extremely porous. Because of this, it is best not to run the mushrooms under water. Instead, you can get a paper towel wet and then wipe clean all the mushrooms. After doing this, pull the stems out of the mushrooms and discard them.
Pre-cooking Mushrooms for Stuffed Mushrooms
Mushrooms, like a lot of vegetables, release a lot of moisture when they are cooked or baked. Just like in my Zucchini Lasagna, we are going to prep them in a way that will keep that excess moisture out of the recipe.
For this recipe, we microwave them on a plate that is lined with paper towels. This does two things. First, it cuts down on the time it takes to make this recipe. It shortens the baking time and you can prepare the filling while the mushrooms cook in the microwave. The second thing this step does is takes care of some of the moisture. The moisture comes out of the mushrooms while cooking in the microwave and gets absorbed by the paper towels, leaving it out of the filling and the final recipe.
Real Crab vs. Fake Crab
Crab can be a really expensive ingredient to use in recipes. Using canned crab, as I did here, can help a lot. When using canned crab, you want to ensure that you not only drain it well, but that you also pick through it for any small shards of shell.
An alternative is to use fake crab. Imitation crab is made from white fish and is a great inexpensive option. I particularly like how well it holds up in things like my Crab Pasta Salad. It will work well in this recipe too, and as always, you should do what works best for you and your family in your own kitchen.
Using Panko Breadcrumbs
If you aren’t familiar with panko breadcrumbs, they are an ingredient that you should get to know. They are easy to work with and they add a great crunch to recipes. I love using them in my Bang Bang Shrimp recipe, and they are amazing in this. If you aren’t able to find them, you can replace them with traditional breadcrumbs.
Storing Leftovers
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to four days. You can reheat them in the oven in a covered baking dish or in the air fryer.
Other Great Appetizers
If you make this amazing Mushroom Stuffed Crab recipe or any of my other recipes, leave me a comment and let me know what you think.
Crab Stuffed Mushrooms
Ingredients
- 24 white mushrooms about 1 pound (see note about what to buy and how to prepare)
- 2 tablespoons olive oil
- salt and pepper for tossing with mushrooms
- 8 ounces cream cheese room temperature (227 grams)
- 1/2 cup parmesan cheese (50 grams)
- 8 ounces crabmeat picked through for shells and drained well of juices (226.796 grams)
- 1/4 cup panko breadcrumbs (12.5 grams)
- 2 green onions diced, plus more for topping
- 1 clove garlic minced
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- dash of black pepper
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil, and set aside.
- In a large bowl toss the mushroom caps (see note about preparing them) with salt, pepper, and olive oil.24 white mushrooms, 2 tablespoons olive oil, salt and pepper
- Line a large plate with a paper towel and put the mushroom tops gill side down on it. Microwave for 8 to 10 minutes or until the mushrooms are soft and tender.
- In a large bowl, beat together the cream cheese and Parmesan cheese. Beat in the crab, panko breadcrumbs, green onions, garlic, Worcestershire sauce, paprika, salt, and pepper.8 ounces cream cheese, 1/2 cup parmesan cheese, 8 ounces crabmeat, 1/4 cup panko breadcrumbs, 2 green onions, 1 clove garlic, 2 teaspoons Worcestershire sauce, 1/4 teaspoon paprika, 1/4 teaspoon kosher salt, dash of black pepper
- Place the prepared mushrooms on the lined baking sheet, gill side up. Spoon a little bit of the mixture into each mushroom. Bake 10 minutes.
- Garnish with more diced green onions if desired, serve and enjoy!
Notes
Jill says
Hi Lisa!
Can I make these stuffed mushrooms ahead and freeze? If so, what would be the cook time and temp?
I’m sorry, I haven’t tested freezing these so I’m not sure what it will do to the texture.
Wanda Lints says
I have made these mushrooms but mine often turn out soggy…and tips/advice would be appreciated!
If your mushrooms were on the smaller side, then the timing for microwaving them would be off. I would cut back on that next time with smaller mushrooms.