Name: Elegant 2025 Crab Shrimp and Spinach Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 20 large white or cremini mushrooms, stems removed and chopped; 1/2 cup cooked crab meat, picked over for shells; 1/2 cup cooked shrimp, finely chopped; 2 cups fresh spinach, chopped; 2 cloves garlic, minced; 1/4 cup finely chopped onion; 1/4 cup cream cheese, softened; 1/4 cup grated Parmesan cheese; 2 tablespoons mayonnaise; 1 tablespoon olive oil; 1 tablespoon fresh parsley, chopped; 1 teaspoon lemon juice; Salt and freshly ground black pepper to taste; Optional: pinch of crushed red pepper flakes

These elegant crab, shrimp, and spinach stuffed mushrooms bring a gourmet flair to any occasion. With tender mushroom caps filled with a creamy, savory seafood and spinach blend, this appetizer strikes a perfect balance between richness and freshness. Whether I’m planning a fancy dinner party or simply treating myself, this recipe always feels like something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 large white or cremini mushrooms, stems removed and chopped

1/2 cup cooked crab meat, picked over for shells

1/2 cup cooked shrimp, finely chopped

2 cups fresh spinach, chopped

2 cloves garlic, minced

1/4 cup finely chopped onion

1/4 cup cream cheese, softened

1/4 cup grated Parmesan cheese

2 tablespoons mayonnaise

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped

1 teaspoon lemon juice

Salt and freshly ground black pepper to taste

Optional: pinch of crushed red pepper flakes for subtle heat

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, I heat the olive oil, then sauté the onion and garlic until translucent and fragrant, about 3 minutes.

I add the chopped mushroom stems and spinach to the skillet and cook until the spinach is wilted and any liquid has evaporated, about 5 minutes. I let the mixture cool slightly.

In a bowl, I mix together the crab, shrimp, cream cheese, mayonnaise, Parmesan, parsley, lemon juice, salt, pepper, and red pepper flakes (if using). Then I fold in the cooled spinach mixture.

I carefully spoon the filling into each mushroom cap, pressing it in gently to pack it well.

I arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the tops are golden and bubbling.

Once out of the oven, I let them cool slightly before serving, garnishing with a bit more parsley if I want an extra touch.

Servings and timing

Servings: 20 appetizer servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: Approximately 150 kcal per stuffed mushroom

Variations

I sometimes swap out the crab or shrimp for canned tuna or even cooked salmon if I want a more budget-friendly version.

For a vegetarian twist, I leave out the seafood entirely and bulk up the filling with artichoke hearts and sun-dried tomatoes.

A sprinkle of panko breadcrumbs on top before baking adds a delicious crunch.

If I’m after a spicier version, I mix a bit of diced jalapeño into the filling.

Using baby portobellos or even large stuffed mushroom caps turns this into a more substantial appetizer or light main course.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes until warmed through. I avoid microwaving as it can make the mushrooms soggy. If I want to freeze them, I do so before baking — then bake straight from frozen, adding about 10 extra minutes to the cook time.

FAQs

How can I make these stuffed mushrooms ahead of time?

I prepare the stuffed mushrooms and store them unbaked in the refrigerator for up to 24 hours. When ready to serve, I simply pop them into the oven as directed.

Can I use frozen spinach instead of fresh?

Yes, I can substitute frozen spinach — I just make sure to thaw and squeeze out as much moisture as possible before mixing it in.

What kind of crab meat should I use?

I usually go for lump or claw crab meat, depending on availability. Both offer a good balance of flavor and texture.

How do I keep the mushrooms from getting soggy?

I cook the spinach mixture until all moisture evaporates and avoid overfilling the mushrooms. Baking them on parchment also helps reduce excess moisture.

Can I make this dish dairy-free?

Yes, I swap out the cream cheese and Parmesan for dairy-free alternatives. The flavor changes slightly, but it’s still delicious.

Conclusion

These crab, shrimp, and spinach stuffed mushrooms are my go-to when I want to serve something that feels elevated yet approachable. They’re rich, satisfying, and elegant enough for a special occasion — but easy enough to make just because. Whether I’m hosting or just indulging in a treat, this recipe never disappoints.

Recipe: