These creamy crab stuffed mushrooms are the perfect blend of savory, rich, and indulgent flavors. With a creamy filling made of lump crab meat, Parmesan cheese, and a hint of garlic and mustard, all tucked into tender mushroom caps, this appetizer is bound to wow at any gathering.
Ingredients
16 large white mushrooms, stems removed
8 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 oz lump crab meat, drained and flaked
2 tablespoons fresh parsley, chopped
1/4 cup breadcrumbs
1 tablespoon butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp cloth and carefully remove the stems, setting the mushroom caps aside on a baking sheet.
In a mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth.
Gently fold in the crab meat and fresh parsley, ensuring the crab is evenly mixed into the creamy filling.
Spoon the crab mixture into each mushroom cap, generously filling them.
In a small bowl, mix the breadcrumbs and melted butter, then sprinkle this mixture over the stuffed mushrooms.
Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Serve warm, garnished with additional parsley if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Variations
Cheese: Feel free to swap the Parmesan for another hard cheese, like Asiago or Pecorino Romano, for a different flavor profile.
Spices: Add a bit of cayenne pepper for extra heat, or experiment with fresh herbs such as thyme or basil for an added layer of freshness.
Vegetarian Version: For a vegetarian option, you can replace the crab with a finely chopped combination of spinach and artichoke hearts for a similar creamy, flavorful filling.
Storage/Reheating
Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat them in the oven at 350°F for about 10 minutes or until heated through. You can also microwave them for 1-2 minutes, though the topping may lose its crispiness.
FAQs
Can I make these crab stuffed mushrooms ahead of time?
Yes! You can prepare the mushrooms and stuff them a day in advance. Simply cover them tightly with plastic wrap and store them in the fridge. When you’re ready to serve, bake them as directed.
Can I freeze crab stuffed mushrooms?
I don’t recommend freezing them as the texture of the mushrooms can change once thawed. However, if you must freeze them, bake the stuffed mushrooms first, then freeze them on a baking sheet. After they’re frozen solid, transfer them to a freezer-safe container. To reheat, bake directly from frozen at 375°F for 25-30 minutes.
Can I use imitation crab meat instead of lump crab meat?
Yes, you can substitute imitation crab meat if preferred. However, I find that lump crab meat gives a more authentic taste and texture.
How can I make these stuffed mushrooms spicier?
If I want a little more heat, I add a pinch of cayenne pepper to the filling or sprinkle a little hot sauce on top before baking. You can also add chopped jalapeños for an extra kick.
Can I use other types of mushrooms?
While I recommend using large white mushrooms for the best size and flavor, you could also try cremini or portobello mushrooms for a more earthy taste. Just be sure to adjust the cooking time as needed based on the size of the mushrooms.
Conclusion
These creamy crab stuffed mushrooms are a delicious, sophisticated appetizer that’s both easy to prepare and delightful to eat. With their rich crab filling, tender mushroom caps, and crispy topping, they’re sure to be a hit at any party or dinner. I love how versatile they are, and I’m sure you’ll enjoy making them just as much as eating them!
Recipe:
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Creamy Crab Stuffed Mushrooms
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These creamy crab stuffed mushrooms are a rich and savory appetizer with a delicious filling of lump crab meat, cream cheese, mayonnaise, Parmesan, and a hint of garlic and mustard, all topped with crispy breadcrumbs.
Ingredients
16 large white mushrooms, stems removed
8 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 oz lump crab meat, drained and flaked
2 tablespoons fresh parsley, chopped
1/4 cup breadcrumbs
1 tablespoon butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and carefully remove the stems, setting the mushroom caps aside on a baking sheet.
- In a mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth.
- Gently fold in the crab meat and fresh parsley, ensuring the crab is evenly mixed into the creamy filling.
- Spoon the crab mixture into each mushroom cap, generously filling them.
- In a small bowl, mix the breadcrumbs and melted butter, then sprinkle this mixture over the stuffed mushrooms.
- Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
- Serve warm, garnished with additional parsley if desired.
Notes
Cheese: You can swap the Parmesan for other hard cheeses like Asiago or Pecorino Romano for a different flavor.
Spices: For extra heat, add cayenne pepper or try fresh herbs like thyme or basil.
Vegetarian Version: Substitute crab with chopped spinach and artichoke hearts for a similar creamy texture.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F for about 10 minutes or microwave for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
