Creamy, juicy, and bursting with savory crab flavor, these Crab Stuffed Mushrooms make a perfect appetizer or party snack that feels fancy but is incredibly simple to prepare. Fun fact: stuffed mushrooms have been served at dinner parties for centuries because they’re bite-sized, elegant, and impossible to resist. I love how a few pantry staples transform humble mushrooms into a rich, crowd-pleasing treat. If you enjoy fuss-free recipes that still impress, this one fits the bill—quick enough for weeknights and elegant enough for celebrations. For another tasty twist on crab appetizers, check out this classic version I often reference Crab stuffed mushrooms reference. Ready to wow your guests? Let’s get cooking!
What is Crab Stuffed Mushrooms?
What exactly are crab stuffed mushrooms? Picture plump mushroom caps filled with a velvety, cheesy crab mixture — a little surf-and-turf in every bite. Who named them? Probably someone who combined leftover crab with mushrooms and discovered pure magic. Could the saying be true that “the way to a man’s heart is through his stomach.”? Maybe — especially when those mushrooms are hot, golden, and fragrant. They’re perfect for dipping, picking up with fingers, or serving alongside a chilled drink. Give them a try and see why they’ve become a party staple.
Why You’ll Love This:
These Crab Stuffed Mushrooms are irresistible for three main reasons. First, the main highlight: the creamy, slightly tangy filling with real crab flavor tucked into meaty mushroom caps creates a luxurious contrast of textures — soft filling versus tender, roasted mushroom. Second, cost savings: making them at home means you get restaurant-quality flavor for a fraction of the price, and you can control portions and ingredients. Third, the flavor boosters: garlic, oregano, and a mix of cream cheese, sour cream, and mozzarella create a rich, savory base finished with a crisp parmesan top. If you like other crab delights on the blog, you may enjoy the version inspired by the Red Lobster crab stuffed mushrooms for a slightly different take. Don’t wait—make a batch tonight and impress everyone at the table.
How to Make:
Quick Overview
This recipe is wonderfully simple: sauté the aromatics and chopped mushroom stems, mix with creamy cheeses and crab, fill the mushroom caps, top with parmesan, and bake until golden. The result is a creamy interior with a slightly crisp, browned finish. Prep takes about 15 minutes and baking about 30 minutes for a total time of roughly 45 minutes — perfect for busy hosts who want a hands-off baking finish.
Ingredients
8 ounces white button mushrooms, cleaned with a damp paper towel, stems removed and gills finely chopped
1 tablespoon oil, for sautéing (vegetable or olive oil)
1 tablespoon finely diced onion, small dice
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 ounces cream cheese, softened to room temperature
1/4 cup sour cream
1/4 cup shredded mozzarella cheese
3 ounces Louis Kemp Crab Delights or imitation crab meat, flaked or chopped
Salt and pepper, to taste (start with 1/4 teaspoon each and adjust)
1/4 cup shredded parmesan cheese, for topping
Fresh parsley, chopped, for garnish (optional)
Directions
- Preheat the oven to 350°F and grease a baking sheet. Set aside.
- Using a damp paper towel, gently clean the mushrooms. Remove the stems and gills and finely chop them. Place the mushroom caps on the prepared baking sheet with the cavities facing up.
- Heat oil in a pan over medium heat. Add diced onion, minced garlic, and chopped mushroom stems/gills. Sauté for 2 minutes, stirring often, until the onion is translucent and the mixture is fragrant. Remove from heat and let cool slightly.
- In a bowl, combine the sautéed vegetables with oregano, basil, thyme, cream cheese, sour cream, mozzarella cheese, and crab meat. Season with salt and pepper and mix until smooth and evenly combined. Taste and adjust seasoning.
- Spoon the crab mixture into the mushroom caps, pressing gently to fill each cap generously but without overflowing. Place the filled mushrooms on the prepared baking sheet.
- Sprinkle each mushroom with parmesan cheese to create a golden, crispy crust as it bakes.
- Bake for 30 minutes, or until the tops are golden and bubbly and the mushroom caps are tender when pierced with a fork. If you prefer extra browning, place under the broiler for 1–2 minutes, watching closely.
- Remove from oven and serve warm. Garnish with chopped parsley if desired and let cool for a minute before serving.
What to Serve With:
Pair these stuffed mushrooms with a bright, crisp salad like arugula with lemon vinaigrette to cut the richness. A bowl of tomato bisque or a light seafood chowder complements the crab flavors nicely. For a full appetizer spread, add crostini, a simple shrimp cocktail, and a plate of roasted seasonal vegetables. Drinks: a chilled Sauvignon Blanc, a crisp lager, or sparkling water with lemon also pair well.
Top Tips for Perfecting:
Use room-temperature cream cheese so the filling mixes smoothly and stays creamy.
Don’t overfill the caps; give each a tidy mound so the cheese melts evenly.
If using real lump crab instead of imitation, gently fold it in to keep the crab’s texture intact.
For extra depth, add a teaspoon of Dijon mustard to the filling.
Avoid soggy mushrooms by removing gills and not overcooking the caps before filling. Bake just until bubbly.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the parmesan topping intact to preserve texture.
Freezing: These are best fresh, but you can freeze fully cooled stuffed mushrooms on a tray, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven for 8–10 minutes until warmed through and the tops are bubbly. Avoid microwaving to prevent sogginess and loss of texture.
FAQs
Can I use fresh lump crab instead of imitation crab?
Yes — fresh lump crab adds a more delicate, natural seafood flavor. Gently fold it into the filling to keep pieces intact and avoid overmixing.
Can I prepare these ahead of time?
You can assemble the mushrooms up to a day ahead, cover, and refrigerate. Bake them when guests arrive for the freshest result.
Are there good non-dairy substitutions?
Use a dairy-free cream cheese and a plant-based shredded cheese. Texture will vary, but flavor can remain satisfying with the right seasonings.
How do I keep the mushrooms from getting watery?
Remove stems and gills, sauté the chopped stems briefly to evaporate moisture, and don’t overstuff the caps. Baking just until tender helps prevent excess water.
Can I make these larger for a main course?
Yes — use larger portobello caps, increase filling amounts proportionally, and bake a bit longer until filling is hot and topped with golden parmesan.
Conclusion
These Crab Stuffed Mushrooms are a simple, satisfying way to elevate an appetizer spread and give your guests something memorable — creamy, savory filling tucked into tender mushroom caps with a crisp parmesan finish. They’re easy enough for weeknight entertaining, family-friendly, and perfect for making ahead when needed. If you want another tested version to compare or draw inspiration from, check this Crab Stuffed Mushrooms Recipe for a slightly different creamy approach and serving suggestions. Give them a try and share a plate with family and friends — you’ll be glad you did.
Crab Stuffed Mushrooms
Equipment
- Baking Sheet
- Pan
- Mixing Bowl
Ingredients
Mushrooms
- 8 ounces white button mushrooms cleaned with a damp paper towel, stems removed and gills finely chopped
Sautéing Ingredients
- 1 tablespoon oil for sautéing (vegetable or olive oil)
- 1 tablespoon finely diced onion small dice
- 2 cloves garlic minced
Herbs
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
Filling Ingredients
- 2 ounces cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/4 cup shredded mozzarella cheese
- 3 ounces Louis Kemp Crab Delights or imitation crab meat flaked or chopped
Seasoning
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
Topping
- 1/4 cup shredded parmesan cheese for topping
- 1 tablespoon fresh parsley chopped, for garnish (optional)
Instructions
- Preheat the oven to 350°F and grease a baking sheet. Set aside.
- Using a damp paper towel, gently clean the mushrooms. Remove the stems and gills and finely chop them. Place the mushroom caps on the prepared baking sheet with the cavities facing up.
- Heat oil in a pan over medium heat. Add diced onion, minced garlic, and chopped mushroom stems/gills. Sauté for 2 minutes, stirring often, until the onion is translucent and the mixture is fragrant. Remove from heat and let cool slightly.
- In a bowl, combine the sautéed vegetables with oregano, basil, thyme, cream cheese, sour cream, mozzarella cheese, and crab meat. Season with salt and pepper and mix until smooth and evenly combined. Taste and adjust seasoning.
- Spoon the crab mixture into the mushroom caps, pressing gently to fill each cap generously but without overflowing. Place the filled mushrooms on the prepared baking sheet.
- Sprinkle each mushroom with parmesan cheese to create a golden, crispy crust as it bakes.
- Bake for 30 minutes, or until the tops are golden and bubbly and the mushroom caps are tender when pierced with a fork. If you prefer extra browning, place under the broiler for 1–2 minutes, watching closely.
- Remove from oven and serve warm. Garnish with chopped parsley if desired and let cool for a minute before serving.