Crab Stuffed Mushroom Recipe

Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You’ll want to eat the filling all by itself but it’s even BETTER when it’s hot and bubbly!

I eat Crab Stuffed Mushroom filling the way other people eat raw cookie dough: Cold, un-baked, and so-good-I-can’t-stop addictive.

And once it’s baked to golden, bubbly perfection in a mushroom cap? It’s game over for this girl.

True mushroom lovers, prepare to swoon.

Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and bubbly!

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Is it OK to wash mushrooms?

Yes! I don’t recommend submerging them in water for an extended period of time, but a quick rinse and a spin in a salad spinner is a great, America’s-Test-Kitchen-approved way to clean mushrooms.

You can also wipe them down with a clean, damp kitchen towel.

What do you put in Stuffed Mushrooms?

These mushrooms are filled with a delicious combination of cream cheese, sour cream, spices, cheese, and crab meat! Imitation crab meat is fine. It still tastes amazing.

Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and bubbly!

What Cheese is Best for Stuffed Mushrooms?

For most fillings, I like to start with cream cheese. For additional stuffing or topping, choose a nice melting cheese such as mozzarella or Monterey Jack. Or, choose something with a nice flavor such as Parmesan. No bad choices!

Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and bubbly!

How do you make stuffed mushrooms ahead?

The filling can be made in advance and refrigerated until you are ready to stuff the mushrooms.  And, you may have some filling leftover.  It is delicious on crackers or chunks of bread as a dip.

I like to use baby portobello mushrooms, but white button mushrooms are great too. Either way, I love them to the moon and back!

Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and bubbly!

5 from 6 votes

Crab Stuffed Mushroom Recipe

Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and bubbly!
Course Appetizer
Cuisine American
Keyword crab, mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 126kcal
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 1 small clove garlic minced
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper
  • 4 ounces imitation crab meat finely chopped
  • 2 scallions green parts only, sliced
  • ½ cup shredded mozzarella cheese
  • 1 pound baby Portobello or white button mushrooms stems removed
  • Preheat oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.
  • In a medium bowl, combine cream cheese, sour cream, garlic, and Italian seasoning. Taste and add salt and pepper if desired. Stir in crab meat, scallions, and mozzarella cheese.
  • Divide filling evenly among mushroom caps. Place on the baking sheet 1 inc apart.
  • Bake 20 to 30 minutes or until filling is hot and bubbly.

Recipe Notes

I got this recipe from my friend Sandy.

Nutrition

Calories: 126kcal

 

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  1. My husband and I whipped these up tonight and OMG they are so good ! 
    We will be making them again and again and again ! 
    Thank you for sharing your recipe 5 stars

  2. These look amazing! How do I wash the mushrooms and get the water out to stuff. Anytime I’ve ever made them in the past there is too much water that comes out to stuff the mushrooms.5 stars

    1. meggan

      Hi Dawn, my favorite way to wash mushrooms is in a salad spinner. I know people freak out about submerging mushrooms in water, but I really feel like unless you do that, the mushrooms just aren’t clean! Does anything make me crazier than watching Rachel Ray briefly dab her mushrooms with a damp cloth?! But I digress. I soak them in water, swish them around, and spin them out in a salad spinner (a dry towel would probably also work). There IS another trick to getting more water out, but I didn’t like it when I tried it. In the America’s Test Kitchen cookbooks, they advocate for microwaving the mushrooms on a plate (upside down) for like, 5 minutes or so, to remove the water. The mushrooms shrink down a lot and it definitely works. But personally I thought the resulting mushrooms were just too small for stuffing. Does this make any sense at all? If you want to know more about microwaving the mushrooms, just let me know. I can give you all of the exact details. -Meggan

  3. Susan Fowler

    Can you make these ahead and freeze raw, and bake later?

    1. meggan

      Hi Susan, I think so! I can’t really think of any reason why not. I’ll put it on my list to test so I can post an absolutely definitive answer, but I really don’t think you’d have any issues. I’ll reply back after I’ve confirmed, but feel free to go ahead with it if you have any sort of tolerance for risk. Thank you for the question! -Meggan

  4. Helen Linke

    Hi Meggan,
    I doubled the ingredients and added half crab meat and half cooked tiger prawns, ( I live in Australia) I think you probably call them shrimp?
    A huge success, thank you for sharing your amazing recipe.
    Helen.5 stars

    1. meggan

      Thank you so much Helen, yes we call them shrimp! Prawns = same thing. So grateful for your support!

  5. Elena

    How many are in a serving? I am making these for a party. 40 people. How many times would I have to multiply this recipe by? Thanks!5 stars

    1. meggan

      Hi Elena! That partly depends on what else you are serving to eat (is it just appetizers? Will there be dinner also?). Also, what size mushrooms did you find? I think people like Martha Stewart plan on 3 pieces per person, but I’d probably assume 4 pieces just to be safe (and obviously some people will eat more or fewer than that). Personally, for 40 people, I’d multiply the recipe by 5 or 6 (probably 6 so you can use all the cream cheese instead of having an extra half of a block lying around). And if you want, maybe pick up just one extra pack of mushrooms for any extra filling. And feel free to substitute white mushrooms if you can’t find 6 packages of portobellos! They work too. Good luck and thank you!

  6. Guinan

    “Baby Portobello’s”??? What’s wrong with the bun-sized ones? LOL5 stars

    1. meggan

      TRUE STORY. LOL

  7. Suzanne Cheney

    I like your narrative before the Ingedientshow. Try using spicy cheese once to add a lil.email snap.5 stars

    1. meggan

      Sounds like a great idea Suzanne! And thanks. :)

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