Crab Stuffed Mushrooms

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! Scroll down for an easy video tutorial. 

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.

We’re talking about two cheese, crab meat, and scallions which is just the most perfect flavor combination ever.

True mushroom lovers, prepare to swoon.

A photo of crab stuffed mushrooms on a serving plate with a green top and dark bottom. There are four mushrooms visible.



How to clean mushrooms

To me, the biggest challenge with mushrooms is always cleaning them.

More times than I can count, I’ve seen Celebrity Chefs tout the virtues of “brushing mushrooms clean with a damp cloth.”

Although I adore watching Rachel Ray poke at a handful of already-squeaky-cleaning mushrooms for 2 seconds each, somehow my mushrooms are always much dirtier than hers.  I’d be there all day if I followed her method.

I sent an email to the folks at Cook’s Illustrated inquiring about this, and they were kind enough to respond.  They suggested I place the mushrooms in a salad spinner, fill it with water, quickly swish the mushrooms around, drain them, and give them a whirl in the spinner.

This is what I do now and it works just fine.  My mushrooms are not overly waterlogged, especially when I’m cooking them and the water is going to cook out anyway.  Besides, at least I know there is no dirt flavoring my beloved mushroom filling.

A photo of the crab stuffed mushrooms on a foil lined baking sheet. There are two hands holding sppons, setting the filling into a potabello mushroom cap.

The Filling

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.

The recipe calls for imitation crab meat, but you are welcome to add sophistication to your dish by using real lump crab meat.  I have always used baby Portobello mushrooms, but you may substitute button mushrooms.

Either way, I love them to the moon and back.

Save this Crab Stuffed Mushrooms to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A photo of crab stuffed mushrooms on a serving plate with a green top and dark bottom. There are seven mushrooms visible.
5 from 2 votes

Crab Stuffed Mushrooms

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!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 126 kcal


  • 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


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.

  2. 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.
  3. Divide filling evenly among mushroom caps. Place on the baking sheet 1 inc apart.

  4. Bake 20 to 30 minutes or until filling is hot and bubbly.

Recipe Notes

I got this recipe from my friend Sandy.

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  1. I like your narrative before the Ingedientshow. Try using spicy cheese once to add a snap.

  2. “Baby Portobello’s”??? What’s wrong with the bun-sized ones? LOL

  3. 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!

    • 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!

  4. 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.

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