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+ servings
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

This savory crab stuffed mushroom recipe is easy and delicious!
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


  • ¼ red bell pepper minced
  • 10 ounces portobello mushrooms medium sized, cleaned and stems removed. Dice stems
  • 4 tablespoons butter
  • 2 cloves garlic crushed
  • 4 ounces crabmeat drained
  • ½ cup panko bread crumbs
  • teaspoon Bell's seasoning
  • 3 tablespoons parmesan cheese
  • 2 teaspoons dried parsley
  • 1 tablespoon olive oil I dribble it on


  • Heat a sauté pan on medium
  • Add butter and melt
  • Add minced mushroom stems, bell pepper and garlic and sauté for 8 minutes or until done
  • Preheat oven to 375 F
  • Take off heat and add crabmeat, bread crumbs, Bell's seasoning, parmesan cheese and parsley. Stir until combined
  • Line a jellyroll pan with foil
  • Take a teaspoon 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
  • Bake for 25 minutes or until done
  • Place stuffed mushrooms on a serving dish
  • Plate a few
  • Eat a few
  • Smile
  • Enjoy


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