Savory Crab Stuffed Mushrooms
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!
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.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
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.
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.
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.
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.
Step eight
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.
Place the crab mushrooms on a serving dish and serve!
Time to plate a few and taste one of the crab-stuffed portobello mushrooms.
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!
Savory Crab Stuffed Mushrooms
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)
Instructions
- Heat a sauté pan on medium and once it's hot, add butter and melt it.
- Add bell pepper and sauté for 3 minutes. Add the diced mushroom stems and garlic and sauté for 5 minutes or until done.
- 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, Bell's seasoning, parmesan cheese, parsley and salt. Stir until combined.
- Take a teaspoon and scoop some crabmeat mixture and heap the stuffing in each mushroom cap and line them up on the pan.
- 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.
- Place stuffed mushrooms on a serving dish.
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
