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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
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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.
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

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