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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.

two crab mushrooms on a plate with a bigger plate in the background - one of the mushrooms has a slice out of it
Photo Credit: Dishes Delish.

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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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. Then, place the stuffed mushrooms on the jelly roll pan, cover them with plastic wrap, and place them in the fridge until you’re ready to bake them.
  • When you’re ready to cook them, remove them from the fridge when you preheat the oven and then dribble on the olive oil just before baking them.
  • Any leftovers can be stored in an airtight container and placed in the fridge for up to a week.

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.

Mushrooms with the stems taken out on a white dish with a red bell pepper and a cast iron pan
Photo Credit: Dishes Delish.

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)

Left - bell pepper and mushroom stems cooked in a pan. Right - crab meat, old bay seasoning, herbs, and other ingredients
Photo Credit: Dishes Delish.

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)

Left - A cast iron pan with crab stuffing and a wooden spoon. Right - stuffed mushroom caps on a foil lined pan
Photo Credit: Dishes Delish.

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
Photo Credit: Dishes Delish.

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
Photo Credit: Dishes Delish.

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
Photo Credit: Dishes Delish.

Other mushroom recipes

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Two stuffed mushrooms on a white plate with a pink napkin and knife and fork. There is a slice taken out of the front mushroom

Savory Crab Stuffed Mushrooms

Make these simple savory crab stuffed mushrooms for an easy appetizer with loads of flavor that everyone will want to sample.
5 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: Seafood
Keyword: crab stuffed mushrooms
Prep Time: 7 minutes
Cook Time: 33 minutes
Total Time: 40 minutes
Servings: 12 Mushrooms
Calories: 73kcal

Ingredients

  • 4 tablespoons butter
  • 1/4 red bell pepper (minced)
  • 10 ounces portobello mushrooms (medium sized, cleaned and stems removed.)
  • mushroom stems (diced)
  • 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)

Instructions

  • Heat a sauté pan on medium and once it's hot, add butter and melt it.
    4 tablespoons butter
  • Add bell pepper and sauté for 3 minutes. Add the diced mushroom stems and garlic and sauté for 5 minutes or until done.
    1/4 red bell pepper, mushroom stems, 2 cloves garlic
  • Preheat oven to 375 F and line a jelly roll pan with foil.
  • Take the pan of veggies off the heat and add the crabmeat, bread crumbs, old bay seasoning, parmesan cheese, parsley and salt. Stir until combined.
    4 ounces crabmeat, 1/2 cup panko bread crumbs, 1/8 teaspoon Old Bay seasoning, 3 tablespoons parmesan cheese, 2 teaspoons dried parsley, 1/4 teaspoon salt
  • Take a teaspoon and scoop some crabmeat mixture and heap the stuffing in each mushroom cap and line them up on the pan.
    10 ounces portobello mushrooms
  • If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms.
  • Liberally drizzle olive oil over mushrooms and bake for 25 minutes or until done.
    1 tablespoon olive oil
  • Place stuffed mushrooms on a serving dish.
  • Eat
  • Smile
  • Enjoy
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Notes

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. Then, place the stuffed mushrooms on the jelly roll pan, cover them with plastic wrap, and place them in the fridge until you’re ready to bake them.
  • When you’re ready to cook them, remove them from the fridge when you preheat the oven and then dribble on the olive oil just before baking them.
  • Any leftovers can be stored in an airtight container and placed in the fridge for up to a week.

Nutrition

Serving: 2mushrooms | Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 153mg | Potassium: 115mg | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.3mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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10 Comments

  1. Heck yes! Crab stuffed mushrooms are so good! I love that these only include a small portion of cheese. It really helps the crab flavor stand out. (Of course, I’m from Maryland and love all things crab and Old Bay. 😋)

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