Savory Crab Stuffed Mushrooms

Calling all seafood fans – these savory crab-stuffed mushrooms will make your taste buds dance! This tasty dish is guaranteed to please any crowd, perfect for an appetizer, snack, or full meal. Whether you’re throwing a party and need a delicious starter or want something comforting and scrumptious for dinner, these seafood-stuffed mushrooms are packed with loads of flavor.

Adding crabmeat to mushroom caps – with a little bite from bread crumbs and the savory taste of parmesan cheese – makes for a perfect pairing. This recipe is easy to make and easy to scale up if you host guests.

I have a special love for crabmeat. I feature it in various goodies, like my Warm Crab Dip, Crab Quesadillas, and Crab Cakes.

How do you clean mushrooms?

My number one way to clean mushrooms is to use a damp paper towel or a vegetable brush to brush each until all the dirt is removed.

One of my friends swears by rinsing them in a colander to get them clean. I find that it makes the mushrooms slimy. Avoid soaking them in water as this can lead to soggy mushrooms when you cook them.

How do you wash mushrooms? Leave me a comment and let me know.

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Ingredients and substitutions

• Red bell pepper – you can use other colors if you can’t get red but I find the color and taste pleasing. Want a little kick to your mushrooms? Try a poblano pepper.
• Portobello mushrooms – Pick medium-sized baby bella mushrooms so you can stuff them easily. If they are big enough, you can also try white button mushrooms or brown varieties like cremini mushrooms.
• Butter
• Garlic – crushed. Also, use as much as you like.
• Lump crab meat – I’ve been using Phillips brand canned crabmeat (pictured below) because of its quality and the fact that there’s a lot in the tin I can use it for other recipes or a sandwich, but you could use fresh crab meat if you want. You could also use imitation crab meat if you like, it just won’t taste the same as real crab.
• Panko bread crumbs – you can use normal bread crumbs, but I always find these have a nice crunchiness.
• Old Bay seasoning – a little goes a long way.
• Parmesan cheese – freshly grated is best, but store-bought is perfectly fine.
• Dried parsley – or you could use green onions or fresh chives if you prefer a sharper flavor.
• Olive oil – for drizzling on the mushrooms at the end.

How to make crab-stuffed mushrooms

Pre-step

Get out a large jelly roll pan or sheet pan and line it with aluminum foil. Also get out a sauté pan.

Step one

Clean the mushrooms and place them on a plate, then mince the stems.

Step two

Heat the pan on medium heat, then add butter and stand there until it melts. Be careful not to brown the butter.

Step three

Add the bell pepper and sauté for 3 minutes. Add the minced mushroom stems and garlic and sauté for 5 more minutes. (A)

Step four

Preheat the oven to 375 degrees

Step five

Gather the rest of the ingredients – crabmeat, parmesan cheese, Old Bay seasoning, panko breadcrumbs, parsley, and salt. (B)

Step six

Drain the crabmeat and pick out the shells.

Step seven

Take the pan off the heat and add the crabmeat, breadcrumbs, Bay Seasoning, parmesan cheese, parsley, and salt, stirring to combine. (C)

Step eight

Take a teaspoon of the mixture and stuff each mushroom cap, so it is heaping before placing it on the jellyroll pan. (D)

Step nine

If there is any extra stuffing mixture left when you are done, pop it in a ramekin and put it on the baking sheet with the mushrooms.

Step ten

Liberally drizzle olive oil on the mushrooms and cook for 25 minutes or until done.

Place the crab mushrooms on a serving dish and serve!

Time to plate a few and taste one of the crab-stuffed portobello mushrooms.

Other mushroom recipes

• Scallop stuffed
• Bacon wrapped
• Quesadillas
• Pork tenderloin

How do you store stuffed mushrooms?

If any are left after cooking, allow them to cool completely, then put them in an airtight container with enough room to spread them apart. Keep in the fridge for up to a week.

Can you freeze these stuffed mushrooms?

Yes. You can freeze the stuffed mushrooms but do this before you cook them. Follow the recipe until you are to dribble the oil on the mushrooms. You can store the mushrooms in an airtight container for up to 2 months.

When you’re ready to cook the crab mushrooms, defrost overnight, preheat the oven, then dribble with olive oil just before putting them in the oven, and bake as described.

I hope you found these crab stuffed mushrooms as tasty as we did! It is a fun and delicious appetizer recipe.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!