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These easy Crab Stuffed Mushrooms with cream cheese are rich, flavorful, and downright irresistible. Ready for the oven in just 15 minutes, this mushroom appetizer recipe is bubbling over with Italian flavor.
I could eat Crab Stuffed Mushroom filling the way other people eat raw cookie dough: cold, unbaked, and by the spoonful. But once that easy, cheesy filling is baked to golden, bubbly perfection in a mushroom cap? It’s game over.
Speaking of games, this easy appetizer recipe is ideal as part of your tailgate spread or holiday buffet. They’re easy enough for a weeknight (prep time is a mere 15 minutes!) yet elegant enough for a special occasion. They also fall under “accidentally low-carb” and “accidentally keto,” in case you’re into that.
I hate to play favorites but Crab Stuffed Mushrooms rank among my personal top 10 Culinary Hill recipes ever. Bet you can’t eat just one!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cream cheese: You’ll need 4 ounces, or half of a “brick,” for stuffing 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.
- 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 fresh crab meat. You can also substitute lump crab meat.
- Shredded mozzarella cheese: This melts like a dream and I love its flavor in Crab Stuffed Mushrooms. Monterey Jack or Parmesan cheese also work well.
- Baby portobello mushrooms: Or white button mushrooms or cremini mushrooms. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below) and remove the stems.
Step by step instructions
- 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 of filling.
- Divide cream cheese mixture evenly among mushroom caps. Place on the baking pan 1 inch apart.
- Bake 20 to 30 minutes or until filling is hot and bubbly. Sprinkle with green onions.
Recipe tips and variations
- 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.
- Swap your spices: This recipe uses Italian seasoning, but can customize your cream cheese mixture garlic powder, onion powder, and parsley, or swap out the Italian seasoning for Old Bay Seasoning.
- Crunchy top: We all love crunch! Add a crust of panko breadcrumbs before your mushrooms go in the oven.
Frequently Asked Questions
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 or damp paper towels if you prefer to clean mushrooms that way.
Mushroom sizes vary, so you may have some extra. Enjoy it scooped up with crudites or spread on crackers or baguette slices.
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 an airtight container.
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Crab Stuffed Mushrooms
Ingredients
- 4 ounces cream cheese softened (see note 1)
- ½ cup sour cream
- 1 small clove garlic minced
- 1 teaspoon Italian seasoning
- 4 ounces imitation crab meat finely chopped (see note 2)
- 2 scallions green parts only, sliced, plus more for garnish
- ½ cup shredded mozzarella cheese (see note 3)
- Salt and freshly ground black pepper
- 1 pound baby Portobello mushrooms stems removed (see note 4)
Instructions
- 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. Garnish with scallions.
Recipe Video
Notes
- 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.
- 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 cheese 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Everyone loved them. Easy to make. Definitely a hit.
Glad it was a hit! Take care, Dee! – Meggan
Tried this for first time
Awesome
So glad you loved them, Mjd! – Meggan
Cami cook the stuffed mushroom caps at home before taking them to a party and then serve them cold…I don’t want to take up the hostesses oven with my stuff.
Hi Pat, sure! I don’t see why not. Take care! – Meggan
Love the stuffing best I have made and I have tried many. This recipe is so easy. Added a dash of Tabasco and topped with melted butter mixed with panko bread crumbs and broiled last few minutes to brown.
Thanks Terri, that topping sounds delicious I’ll have to try it next time I make these! – Meggan
I love these stuffed crab mushrooms! I used the large portobello mushrooms (3 1/2” across) so I had to bake them for about 40 minutes. They did end up sitting in a pool of water/juice, so I put them on a wire rack and baked them for another 5 minutes. Voila! No soggy mushrooms.
Thanks Jacki, glad you loved them! – Meggan
Here is another crab dip recipe
Cream cheesr softened
Sour cream
Diced onion not to much maybe 1/4 cup
Dill seeds i like a couple of teaspoons
Salt
Pepper
I dont measure i just put together. Mix together then add about or almost 1 lb. Of real dungeons crap thats been pick though. I like to rinse my crap with cold water then put in cheese cloth to squeeze out water. Put in small casserole dish and bake about 350f. 30 to 45 minute or untill bubbles and golden brown. Goes great with cocktail rye bread or crackers or stuff mushrooms.