Name: Savory Crab Stuffed Mushrooms
Prep time: 7 min
Cook time: 33 min
Total time: 40 min
Ingredients: 4 tablespoons butter; 1/4 red bell pepper ((minced)); 10 ounces portobello mushrooms ((medium sized, cleaned and stems removed. Dice stems)); 1/4 teaspoon salt; 2 cloves garlic ((crushed)); 4 ounces crabmeat ((drained and picked over)); 1/2 cup panko bread crumbs; 1/8 teaspoon Old Bay seasoning; 3 tablespoons parmesan cheese; 2 teaspoons dried parsley; 1 tablespoon olive oil ((I dribble it on))

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This crab stuffed mushrooms recipe is a dream come true for seafood lovers. Juicy mushrooms are stuffed with tender crab meat and a flavorful savory breadcrumb filling, then baked to perfection. Yum!

two crab mushrooms on a plate with a bigger plate in the background - one of the mushrooms has a slice out of it

Adding crabmeat to mushroom caps – with a little crunchiness from bread crumbs and the savory taste of parmesan cheese – makes for a perfect pairing. This recipe is easy to make and simple to scale up if you are hosting 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 one 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. Definitely 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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Helpful tips

Medium portobello mushrooms are ideal because they are easier to stuff, but aim to get mushrooms that are all of a similar size, so they cook evenly.
If you want to make a meal out of this recipe, use larger mushrooms.
If you need a low-carb option, either leave out the breadcrumbs or replace them with the same amount of almond flour.
I like to use premium crabmeat, but use what you can afford. Just make sure to drain it well and pick out any shells.
This is a great recipe to make ahead of time. Prepare and then place the stuffed mushrooms on the jelly roll pan, cover with plastic wrap, and place in the fridge until you’re ready to bake them.
When you’re ready to cook them, take them out of the fridge when you preheat the oven and then dribble on the olive oil just before baking them.

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 mushrooms so you can stuff them easily. You can also try white or brown varieties if they are big enough.
Butter
Garlic – crushed. Also, use as much as you like.
Crabmeat – 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, so I can use it for other recipes or a sandwich, but you could use fresh crab meat if you want.
Panko bread crumbs – you can use normal bread crumbs but I always find these have a nice crunchiness to them.
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 onion 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 sheetpan 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.

Mushrooms with the stems taken out on a white dish with a red bell pepper and a cast iron pan with butter in it in the background

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.

Sautéed vegetables in a cast iron pan and a wooden spoon and dish towel behind it

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.

Crab, old bay, panko bread crumbs, cheese, herbs and old bay seasoning on a wooden table

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.

A cast iron pan with crab stuffing and a wooden spoon

Step eight

Mushrooms with crab stuffed in it on a foil lined pan ready to be cooked

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

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.

A foil lined pan with the crab mushrooms fresh out of the oven

Place the crab mushrooms on a serving dish and serve!

A big plate with a bunch of crab mushrooms on it with more stuffing in the background

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

A different view of two crab mushrooms on a plate with a bigger plate in the background - one of the mushrooms has a slice out of it

How do you store stuffed mushrooms?

After cooking, if there are any left, 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!