Quick Crab Stuffed Mushrooms with Cream Cheese

Here’s my go-to recipe for cream cheese crab stuffed mushrooms, with a smooth, creamy filling made from fresh lump crab meat, herbs, and perfectly seasoned cream cheese, all nestled into tender mushroom caps.

These stuffed mushrooms are always the first appetizer to disappear at our family gatherings. I usually make an extra batch to keep in the fridge because my kids love snacking on them the next day. Nothing beats having ready-made appetizers in the house, right?

What Kind of Crab Meat Should I Use?

When it comes to stuffed mushrooms, you’ve got several options for crab meat that’ll work great in this recipe. Lump crab meat is the premium choice – it’s got those nice big chunks that give you a real taste of crab in every bite, but it’s also the priciest option. If you’re looking to keep costs down, special grade or claw meat works well too, since it’s getting mixed with other ingredients anyway. Just try to avoid imitation crab meat here – while it’s budget-friendly, it won’t give you that authentic seafood flavor that makes this appetizer special. Whether you’re using fresh or pasteurized crab meat from the seafood counter, just make sure to pick through it carefully to remove any bits of shell before mixing it into your stuffing.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Crab meat: If crab isn’t available or is too pricey, try using imitation crab meat, chopped cooked shrimp, or even flaked tuna (though the flavor will be different). Just make sure to drain any canned seafood well.
• Fresh breadcrumbs: Store-bought plain breadcrumbs work fine here, or try crushed crackers, panko, or even crushed pork rinds for a low-carb option. Use the same amount as called for in the recipe.
• Cream cheese: You can use Neufchâtel cheese for a lighter option, or mix half cream cheese with half Greek yogurt. Just make sure whatever you use is at room temperature for smooth mixing.
• Cheese blend: The parmesan and mozzarella can be swapped with other melty cheeses like provolone, fontina, or even mild cheddar. Just keep the total amount of cheese the same.
• Old Bay seasoning: No Old Bay? Mix a pinch each of celery salt, paprika, and black pepper as a quick substitute, or use any seafood seasoning blend.
• Large mushrooms: White button mushrooms are traditional, but baby bella (cremini) mushrooms work great too and add a nice earthy flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – be sure to remove the mushroom stems and gently scrape out the gills with a spoon, then pat the caps dry with paper towels to prevent a watery filling. Another common mistake is overcooking the mushrooms, which can make them shrivel and release too much liquid – aim for about 20-25 minutes at 375°F, or until the tops are just golden brown and the mushrooms are tender but still holding their shape. To prevent a rubbery texture in your crab mixture, avoid overmixing the filling ingredients and make sure your cream cheese is properly softened at room temperature before combining. For the best flavor and texture, use fresh lump crab meat instead of canned when possible, and drain it well before mixing with other ingredients to keep your stuffing from becoming too wet.

What to Serve With Crab Stuffed Mushrooms?

Since crab stuffed mushrooms are such a rich appetizer, they pair really well with lighter sides that won’t overwhelm their delicate seafood flavor. A simple mixed green salad with lemon vinaigrette makes a perfect partner, cutting through the creamy cheese filling. If you’re serving these as a main course, try them alongside some roasted asparagus or steamed green beans – the vegetables complement the mushrooms without competing with the crab flavor. For a complete meal, you might want to add some lemon rice or angel hair pasta with olive oil and garlic, which helps soak up all that yummy sauce from the mushrooms.

Storage Instructions

Keep Fresh: These tasty crab stuffed mushrooms will stay good in an airtight container in the fridge for up to 3 days. I recommend storing them in a single layer to maintain their shape and prevent the filling from getting messy. The flavors actually get even better after a day as everything melds together!

Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a party or dinner gathering.

Warm Up: To reheat leftover stuffed mushrooms, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. You can also use the microwave for 30-second intervals, though the oven method keeps them more firm and gives a better texture.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-100 g
• Fat: 70-80 g
• Carbohydrates: 50-60 g

Ingredients

• 12 large mushrooms
• 2 cups crab meat
• 3/4 cup fresh breadcrumbs
• 1 8oz package of softened cream cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup chopped green onions
• 2 large cloves minced garlic
• 1/2 tbsp worcestershire sauce
• 1/2 tsp old bay seasoning
• Dash of tabasco
• 3 tbsp fresh chopped parsley

Step 1: Prepare the Mushrooms

Start by preheating your oven to 375°F (190°C).

Clean 12 large mushrooms using a damp paper towel, making sure to remove any dirt carefully.

Gently remove the stems and scoop out a little of the inside of each mushroom to create space for the filling.

Lightly brush each mushroom with melted butter, then place them on a baking sheet in preparation for baking.

Step 2: Pre-Bake the Mushrooms

Once the mushrooms are prepared, place them into the preheated oven and let them pre-bake for about 10 minutes.

This step helps to soften the mushrooms and prepares them for the filling.

Step 3: Prepare the Crab Filling

While the mushrooms are pre-baking, take a mixing bowl and combine 1 (8 oz) package of softened cream cheese, 1/2 cup of shredded parmesan cheese, 1/2 tablespoon of Worcestershire sauce, and 3 tablespoons of chopped fresh parsley (reserving 1 tablespoon for topping).

Add in 1/2 cup of chopped green onions and 2 cloves of finely chopped garlic.

Carefully inspect and remove any shells from 2 cups of crab meat before adding it to the mixture.

Blend in 3/4 cup of fresh breadcrumbs and 1/2 cup of grated parmesan cheese until everything is well combined.

Finish with a few dashes of Tabasco sauce and 1/2 teaspoon of Old Bay seasoning for added flavor.

Step 4: Fill the Mushrooms

Remove the pre-baked mushrooms from the oven and allow them to cool slightly before handling.

Then, generously fill each mushroom cap with the prepared crab mixture, ensuring each has a nice, rounded mound of filling.

Step 5: Bake the Stuffed Mushrooms

Place the filled mushrooms back onto the baking sheet and return them to the oven.

Bake for an additional 15 to 20 minutes, or until the tops of the mushrooms are a light golden brown and the filling is heated through.

Step 6: Garnish and Serve

Once the mushrooms have finished baking, remove them from the oven and sprinkle the reserved tablespoon of chopped parsley over the top for a fresh and vibrant garnish.

Serve these delicious stuffed mushrooms warm as a delightful appetizer or a savory snack.