The no-fuss recipe that will change your mind!
Stuffed mushrooms have always been my weakness, and at one dinner party recently I may have strategically hovered by the poor waiter’s tray just to keep snagging the crab ones… until he eventually caught on, LOL.
After days of reminiscing on these morsels, I decided to recreate them for a holiday party. At first I thought they’d be way too complicated. But by borrowing a few tricks from my Spinach Artichoke Stuffed Mushrooms and premaking the filling ahead of time, I had them ready to pop in the oven as soon as guests arrived!
What makes these stand out?
- Hands-on time is less than 30 minutes!
- Perfect balance of creamy crab and zesty lemon in every bite.
- A crispy, golden breadcrumb topping that’s baked in the oven (no frying needed!).
- SUPER easy to prep ahead. You can either make the filling or fully assemble and then pop in the oven just before everyone arrives!
Ingredients and Substitutions
For the exact measurements and detailed instructions, you can see the recipe card below.
- Mushrooms. Look for small- to medium-sized mushrooms. Baby Bella (aka cremini) are my favorite, they’re brown, meaty, and full of flavor. Button mushrooms are lighter and milder but work just fine. You’ll need about 1 pound, or roughly 15 mushrooms.
- Crabmeat. Fresh crab meat or canned meat can be used interchangeably in this recipe. However, the better the quality, the better the dish will taste. Jumbo lump is the best type to use, but you can also use claw or finger meat.
- Cream cheese. The base of the filling for that creamy, rich texture. Softened cream cheese blends easiest (dairy-free alternatives work too if needed).
- Mayo. Another key for creamy filling. Use your favorite type (I’m a Duke’s girl through-and-through!), classic, avocado oil-based, or a vegan substitute.
- Parmesan Cheese. Sharp, salty, and helps the filling crisp up under the breadcrumb topping. Grated works best for even mixing.
- Breadcrumbs. Panko-style breadcrumbs are the best for a crunchy bite. If you’re gluten-free, look for the Aleia’s brand of breadcrumbs for the best results.
NERD ALERT! Did you know? Portobello, cremini, and button are actually all the same species of mushroom? (Agaricus bisporus) The only difference is the amount of time they have been allowed to age.
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How to Make Crab Stuffed Mushrooms
See the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Clean and prep the mushrooms.
Gently wipe the mushrooms with a damp paper towel to remove any dirt. (Avoid soaking them in water as this will dilute their flavor!) Then, twist off the stems and scoop out a little from the center to make room for the filling.
Pro Tip: Save those stems! You can either finely chop them to mix in with the filling -OR- toss them in a stir-fry.
Make the crab filling.
In a medium bowl, stir together the cream cheese, mayonnaise, Parmesan, garlic, seasonings, green onion, lemon juice, and the chopped stems. Mix in the crab meat last.
Pro Tip: Gently fold the crab into the mixture so those gorgeous lumps stay intact instead of shredding apart!
Stuff and top the mushrooms.
Use a small spoon to generously mound the filling into each mushroom cap, then sprinkle with breadcrumbs. Slightly overstuffing is encouraged—the bits that spill over get crispy in the oven and make the perfect little snack for the hostess! LOL
Bake until golden and then serve ’em up!
Place the mushrooms on a parchment-lined baking sheet and bake at 375°F for 20–25 minutes, or until the tops are golden brown and the mushrooms are tender.
Top with a sprinkle of chopped chives or parsley for color, and then dig in!
Pro Tip: Lining the pan makes cleanup easy and keeps the mushrooms from sticking.
Prep Ahead and Storage
One of the best things about these crab stuffed mushrooms is how party-friendly they are—you don’t have to be stuck in the kitchen while everyone else is mingling!
Freezing: Not recommended. The creamy filling and mushrooms don’t hold up well once thawed.
Prep Ahead: You can make the filling up to 2 days in advance and store it in an airtight container in the fridge. Or, go one step further and fully assemble the mushrooms (just wait to sprinkle on the breadcrumbs). Cover and refrigerate for up to 24 hours, then top with breadcrumbs and bake right before serving.
Storage: Leftover stuffed mushrooms will keep in the fridge for up to 2-3 days. Reheat them in the oven at 350°F until warmed through, about 10-12 minutes. (The oven helps the topping get crispy again, whereas the microwave makes them a little soggy.)
FAQs
Baby bella (cremini) mushrooms are my go-to since they’re meaty and flavorful, but white button mushrooms work great if you want something a little lighter. Just aim for medium-sized mushrooms so they hold plenty of filling but are still easy to eat in one or two bites.
Jumbo lump crab meat is the gold standard––it’s sweet, tender, and gives you those big, gorgeous chunks in every bite. Claw meat is usually more affordable and has a slightly stronger flavor, so it works if that’s what you can find. Whatever you do, skip imitation crab—it won’t give you the same texture or flavor.
Yes! You can either prep the filling a day or two in advance or assemble the mushrooms up to 24 hours ahead. Just keep them covered in the fridge and bake when you’re ready to serve.
About 2-3 days. Reheat them in the oven at 350°F for 10-12 minutes so the breadcrumbs crisp back up.
They’re the perfect appetizer on their own, but they also shine next to other party bites like shrimp cocktail, crab cakes, or even a glass of bubbly.
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Crab Stuffed Mushrooms Recipe
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Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup + 2 tablespoons grated Parmesan cheese divided
- 2 garlic cloves minced
- ¼ teaspoon paprika plus more for serving
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lump crab meat canned or fresh
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons finely chopped chives or green onions
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms onto the baking sheet, leaving a little space between each one.16 ounces mushrooms
- In a medium bowl mix together the cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Then, add the crab and chives. Gently fold until just combined so the crabmeat does not break apart too much.¼ cup mayonnaise, 4 ounces cream cheese, 2 garlic cloves, ¼ teaspoon paprika, ¼ teaspoon red pepper flakes, 2 teaspoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper, 8 ounces lump crab meat, ¼ cup + 2 tablespoons grated Parmesan cheese
- Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling. Whisk together the remaining 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.2 tablespoons Panko breadcrumbs
- Bake in the preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives and a sprinkle of paprika, if desired.2 tablespoons finely chopped chives
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Video
Notes
- Crab meat: Jumbo lump crab gives the best texture and flavor, but claw or finger meat works too. Avoid imitation crabmeat as it won’t give you the best flavor.
- Mushrooms: Small to medium mushrooms cook most evenly. Cremini (baby Bella) are more flavorful than white buttons, but both work.
- Prep ahead: Make the filling or stuff the mushrooms completely up to a day in advance. Just save the breadcrumb topping until just before baking.
- Gentle folding: Fold crab in gently so the lumps stay intact and you preserve those gorgeous lumps of meat!
- Cleaning mushrooms: Wipe with a damp paper towel—avoid completely soaking, which makes them soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Party Food Ideas
We all know that an AMAZING spread will keep the party going!! Here are some of my favorite appetizers that are also super easy to prep ahead.
Crockpot Grape Jelly Meatballs
4 hrs 5 mins
Hot Spinach Artichoke Dip
30 mins
Maryland-Style Crab Cakes
50 mins
Delicious recipe. I added more crab to make sure I had the crab flavor. There was none left.
Thank you for sharing this recipe.
Yay! So happy to hear you enjoyed the recipe! Can’t go wrong with extra crab! Thanks so much for taking the time to leave a comment!
Delicious appy. I added extra crab to make sure the crab taste came through. There wasn’t one left.
Thanks for sharing this recipe.
Yay! So happy to hear you enjoyed the recipe! Can’t go wrong with extra crab. Thanks so much for taking the time to leave a comment and rating!
What are the swaps for dairy free?
Hi Cheryl! If you can find a dairy-free cream cheese substitute and DF Parmesan cheese that will work! Kite Hill makes a pretty good cream cheese product. 🙂
Great!! Thank you for sharing. This food is one of the most popular vegan food. stuffed mushrooms is very testy. Everyone can eat this mushroom. And party food appetizer ideas is really good and helpful. It was really amazing. Thanks for great idea. Go ahead.