When you look over the ingredients for these crab stuffed mushrooms, it’s not hard to tell what makes them gourmet. You just can’t go wrong with ingredients like high quality crab meat, mushrooms, cream cheese, parmesan, and fresh chives.
The great thing about these mushrooms is how rich and filling they are, almost like a comfort food–no one will walk away hungry after having one or two of these! You can even convert this appetizer into an entrée by serving it atop some pasta tossed in olive oil and lemon juice. Yum!
These crab stuffed mushrooms are the perfect dish to bring to your Easter dinner or to serve at any party, year-round. I love how stuffed these mushrooms are…the generous scoop of creamy, crab filling topped with the crunch of Italian bread crumbs is addicting.
Ingredients For Crab Stuffed Mushrooms
This recipe is for a pretty big group, cut it in half if you’re making it for 2-5 people. Or get only half the mushrooms and use leftover filling to mix with pasta of your choice!
25-30 large crimini mushrooms
1 shallot, chopped
3-4 garlic cloves, minced or crushed
2 tablespoons salted butter
12 oz cream cheese (1 1/2 packs)
1 cup shredded parmesan cheese
2-3 tablespoons chopped fresh chives
16 oz. quality crab meat (You can either buy crab legs and hand pick it yourself, or opt for the canned option like I did. Just make sure that it’s also hand picked and will be large chunks of quality crab meat. It is a little more expensive than the small cans of practically minced crab meat, but totally worth it because it will have a completely different texture and flavor. You will most likely find it in the refrigerated seafood section of the grocery store rather than the canned food section.)
1 medium lemon, juiced
1/3 cup Italian bread crumbs
salt and pepper to taste
Directions For Crab Stuffed Mushrooms
Rinse and dry the crimini mushrooms (use a paper towel to pat dry) then remove the stems by gently breaking them off at the cap. Trim off about 1/4 inch of the dry end of the stem to get rid of any tough or rubbery texture.
Set aside the mushroom caps and finely chop the trimmed stems.
Sautée chopped mushroom stems, chopped shallot, and 3-4 cloves of crushed garlic in 2 tablespoons salted butter. The fresh garlic cloves and shallot are going to add depth and flavor to the stuffing and will compliment the crab very well.
When the mushrooms stems and shallots are cooked through and mixture starts to brown, add in the cream cheese and parmesan cheese.
Over low heat, stir until cheese is melted and mixture is smooth.
Add the crab meat, most of the juice from the lemon, chopped chives and salt and pepper to taste then stir and remove from heat. The lemon juice is actually one of the most important ingredients in this recipe so don’t skip it! The acidity is much needed to help break up and balance out all the rich and creamy flavors you’re getting from the cream cheese and parmesan. Without the lemon juice, it will definitely taste like something is missing. Also, make sure to taste the mixture after seasoning with salt and pepper to see if it needs any more seasoning.
Use a spoon to generously fill each mushroom cap with the crab and cream cheese mixture. Think of these the same way you do of ice cream cones…you don’t stop scooping once the cone is filled, you add more ice cream on top. Same goes with these crab stuffed mushrooms!
Place filled mushrooms on parchment paper or silicone mat lined pan. This will prevent the mushroom caps from sticking to the pan and being ruined.
Sprinkle the filled mushrooms with Italian bread crumbs and remainder of lemon juice.
Bake stuffed mushrooms in oven preheated to 375° for 25-30 minutes until stuffing is crisp on top and mushroom caps are softened and cooked through.
If you are a seafood lover like me, these rich and creamy crab stuffed mushrooms will satisfy your seafood cravings and keep you coming back for more! Try them on their own or on the side of these amazing smashed potatoes with restaurant worthy filet mignon for a fancy, gourmet meal!
- 25-30 large crimini mushrooms
- 1 shallot, chopped
- 3-4 garlic cloves, minced or crushed
- 2 tablespoons salted butter
- 12 oz cream cheese (1 1/2 packs)
- 1 cup shredded parmesan cheese
- 2-3 tablespoons chopped fresh chives
- 16 oz. quality crab meat
- 1 medium lemon, juiced
- 1/3 cup Italian bread crumbs
- salt and pepper to taste
- Rinse and dry mushrooms then remove stems and trim off about 1/4 inch of the dry end of the stem.
- Set aside mushroom caps and finely chop the trimmed stems.
- Sautée chopped mushroom stems, 1 chopped shallot, and 3-4 cloves of crushed garlic in 2 tablespoons salted butter.
- When shallots are cooked through and mixture starts to brown, add in 12 oz. of cream cheese and one cup of parmesan cheese.
- Stir until cheese is melted and mixture is smooth.
- Add crab meat, most of the juice from the lemon, chopped chives, and salt and pepper to taste then stir and remove from heat.
- Use a spoon to generously fill each mushroom cap with crab and cream cheese mixture.
- Place filled mushrooms on parchment paper or silicone mat lined pan.
- Sprinkle mushrooms with Italian bread crumbs and remainder of lemon juice.
- Bake stuffed mushrooms in oven preheated to 375° for 25-30 minutes until stuffing is crisp on top and mushroom caps are softened and cooked through.
12 thoughts on “How To Make Gourmet Crab Stuffed Mushrooms”
I love stuffed mushrooms! My hubby can eat them any day!! I’ll def be putting these on the menu for Easter lunch. Thank you for sharing Yuli! These look delish!
Thanks Olya! So excited for you to try them out! Hope they’re a hit!
Okay girls, I made them today to bake tomorrow for lunch. I don’t know if my mushrooms were small or this recipe makes enough filling for way more than 15 mushrooms. I tried to pick out the biggest mushrooms at the store and this recipe was enough for 30 mushrooms!
Although I’m not complaining since I was intending to double the recipe anyway ?
Ahh! I’m sorry it turned out that way! I did have a little bit of filling left over, but not much…hmm. Maybe I’ll adjust the recipe to make a little less. Thanks for trying them out!
Thank you for the delicious looking post! Your photos are beautiful! I am looking to make this as a thanksgiving appetizer. As you know prepping stuff before the big day is key! Would you make the filling and then stuff them day of? Or would you stuff, refrigerate and then just add breadcrumbs day of? Or would you do everything and then freeze them? Thank you!
Hi Kate! Thanks so much for the comment. I can totally relate to wanting to get as much stuff done ahead of time as possible! I recommend making the filling ahead of time and refrigerating. Assembly is pretty quick and easy so I would do it the day of. Best of luck!
How long do you think the filling will last in the fridge? A week? I had a lot of filling left over, refrigerated it right away, and would like to use it for a party in 5 days and stuff some more shrooms. What do you think?
Jeanine, as long as you refrigerated it right away, I don’t see any issue with using it five days later. I always taste to double check, so do that, but I think it should be good!
These mushrooms were amazing! I did end up with quite a bit of filling, I probably could have stuffed 25-30 mushrooms.
Thanks Sharon! I’m so glad you liked them. I’ve edited the recipe to make more mushrooms. Sounds like a few people ran into the same problem of too much filling. I think the mushrooms I used were pretty big and I put in A TON of the filling (like a double scoop). I think the 25-30 mushrooms will work much better!
I made these for a Surf and Turf and everyone raved about how great they were!! I purchased 4 8oz packages of Baby Bella’s and the filling worked out perfectly. Thank you for a great recipe.