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.
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.
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!
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
- 4 ounces cream cheese softened (see note 1)
- ½ cup sour cream
- 1 small clove garlic minced
- 1 teaspoon Italian seasoning (see note 2)
- 4 ounces imitation crab meat finely chopped (see note 3)
- 2 scallions green parts only, sliced
- ½ cup shredded mozzarella cheese (see note 4)
- Salt and freshly ground black pepper
- 1 pound baby Portobello mushrooms stems removed (see note 5)
- Preheat oven to 350 degrees. 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. Stir in crab meat, scallions, and mozzarella cheese, then season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). You will have about 2 cups filling.
- Divide filling evenly among mushroom caps. Place on the baking sheet 1 inch apart. Bake 20 to 30 minutes or until filling is hot and bubbly.
- Cream cheese: You'll need 4 ounces, or half of a "brick," for this recipe. Put the rest to delicious use in a half batch of Cream Cheese with Pepper Jelly, Cream Cheese Frosting, or Cream Cheese Wontons.
- Italian Seasoning: From a store-bought spice blend, or to make your own Italian Seasoning, in a small bowl, combine 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried thyme, and 2 tablespoons of dried marjoram. This recipe only calls for 1 teaspoon, so store extra in in an airtight container.
- Imitation crab meat: Also labeled as crab sticks, krab sticks, imitation crab, or seafood sticks, this is white fish mixed with binders and seasonings and pressed into stick form to resemble the flavor and texture of crab. Find it in the seafood department at most major supermarkets.
- Shredded mozzarella cheese: This melts like a dream and I love its flavor in Crab Stuffed Mushrooms. Monterey Jack or Parmesan also work well.
- Baby portobello mushrooms: Or white button mushrooms. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below) and remove the stems.
- Yield: This stuffed mushroom recipe makes about 16 pieces, enough for 8 servings, 2 pieces each. You will have more or fewer servings depending on the size of your baby portobello mushrooms.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the filling 1 day in advance and refrigerate until you're ready to stuff the mushrooms.