Name: Mushrooms Stuffed with Crab Meat Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 20 large white mushrooms, stems removed and cleaned; 8 oz lump crab meat; 4 oz cream cheese, softened; 1/4 cup grated Parmesan cheese; 1/4 cup finely chopped green onions; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; Salt and pepper to taste; 2 tablespoons breadcrumbs (optional); Olive oil spray

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If you’re searching for a spectacular appetizer that’s both elegant and delicious, Mushrooms Stuffed with Crab Meat are the answer. These tender mushroom caps are brimming with creamy crab, savory cheese, and a subtle blend of seasonings that transform every bite into something truly memorable. Whether you’re entertaining guests or simply treating yourself, this recipe is a showstopper that blends the earthiness of mushrooms and the sweet flavor of crab in perfect harmony. Get ready to make your table the talk of the party!

Mushrooms Stuffed with Crab Meat Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mushrooms Stuffed with Crab Meat lies in their straightforward ingredient list. Each element brings something special, from creaminess to satisfying crunch, ensuring every bite is loaded with flavor and perfect texture.

Large white mushrooms: Their firm caps are the perfect holder for the decadent crab filling and they roast beautifully in the oven.
Lump crab meat: Go for high-quality crab meat for sweet, delicate flavor and a luxurious texture that shines through every bite.
Cream cheese (softened): This is the secret to a creamy, rich stuffing that hugs the crab without overpowering it.
Parmesan cheese (grated): Offers a sharp, nutty flavor and helps melt everything together nicely.
Green onions (finely chopped): These add freshness and a subtle bite that balances out richer ingredients.
Mayonnaise: Enhances the filling’s creaminess and helps bind everything together.
Dijon mustard: Just a touch adds delightful tang and depth.
Worcestershire sauce: Imparts umami richness and savory complexity.
Garlic powder: Lends gentle warmth and aroma without overpowering the delicate crab.
Paprika: Adds a hint of color and a touch of earthy sweetness.
Salt and pepper: Essential for seasoning the filling to perfection.
Breadcrumbs (optional): If you love a crispy topping, this is the way to go—just sprinkle before baking.
Olive oil spray: Helps crisp up the tops and brings everything together with a golden finish.

How to Make Mushrooms Stuffed with Crab Meat

Step 1: Prep the Mushrooms

Start by giving those mushrooms a little love. Wipe each mushroom cap clean with a damp paper towel, then gently remove the stems (save them for another use if you like). This creates the perfect cup shape for the luscious crab filling. Arrange your mushroom caps, gill side up, on a baking sheet lined with parchment paper—this will prevent sticking and help with cleanup later.

Step 2: Make the Filling

In a medium mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, finely chopped green onions, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Use a spatula to blend until the mixture is smooth and everything is nicely incorporated. Now, gently fold in the lump crab meat, being careful to keep those generous chunks intact—you want the crab to be the star!

Step 3: Fill the Mushroom Caps

Spoon the creamy crab mixture generously into each mushroom cap. Don’t be shy—pile it high so you get plenty of that savory filling in every bite. If you’re a fan of extra texture, sprinkle a pinch of breadcrumbs over the top of each stuffed mushroom for added crunch and eye-catching appeal.

Step 4: Bake to Golden Perfection

After filling the caps, lightly mist the tops with olive oil spray. This step ensures your Mushrooms Stuffed with Crab Meat get irresistibly golden on top. Pop the tray into a preheated 375°F (190°C) oven and bake for 18 to 20 minutes, or until the mushrooms are tender and the tops are bubbling and lightly browned.

Step 5: Cool and Serve

When the timer goes off, let the mushrooms cool for a few minutes—they’ll be piping hot! This brief rest helps the filling set and makes them easier to handle. Arrange your Mushrooms Stuffed with Crab Meat on a platter and get ready to impress your guests (or yourself!).

How to Serve Mushrooms Stuffed with Crab Meat

Garnishes

Elevate the dish by sprinkling finely chopped chives, fresh parsley, or a light dusting of extra paprika over the tops just before serving. If you want a pop of freshness, a quick squeeze of lemon can really bring all those flavors alive on the plate.

Side Dishes

Mushrooms Stuffed with Crab Meat pair beautifully with crisp salads, roasted asparagus, or garlicky green beans. For a more substantial spread, try serving them alongside steamed rice or buttered new potatoes—it’s a pairing your guests won’t soon forget!

Creative Ways to Present

You can serve these as part of a lovely appetizer platter with other seafood favorites, nestle them atop a bed of greens, or even skewered for a playful twist at cocktail parties. Experiment with mini mushroom caps for bitesized versions that look adorable and taste just as great.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare—they disappear fast!), place your Mushrooms Stuffed with Crab Meat in an airtight container and refrigerate for up to two days. They reheat well and make a delicious midnight snack.

Freezing

For longer storage, assemble the stuffed mushrooms but don’t bake them. Arrange on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to enjoy, bake them straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To recapture that fresh-baked magic, reheat Mushrooms Stuffed with Crab Meat in a 350°F (175°C) oven for 10 to 12 minutes, or until warmed through. This keeps them firm and delicious, whereas microwaving can make them soggy.

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! Just make sure it’s well-drained, and if possible, go for lump crab to keep some larger pieces in the filling. Canned or fresh, Mushrooms Stuffed with Crab Meat turn out wonderfully decadent.

What’s the best way to clean mushroom caps?

Gently wipe them with a damp paper towel or use a soft brush to remove dirt. Avoid soaking mushrooms in water, since they can get soggy—dry mushrooms hold up better with the filling.

Are there other cheeses I can substitute for Parmesan?

If you want a milder flavor, try using mozzarella for a gooey texture or Gruyère for nutty richness. Parmesan remains classic, but Mushrooms Stuffed with Crab Meat are delicious with a little cheesy experimentation!

Can I make these ahead for a party?

Yes! Assemble the stuffed mushrooms, pop them on a tray, and refrigerate a few hours (or overnight) before baking. When it’s party time, bake them as directed and serve warm.

How do I prevent the mushrooms from becoming watery?

Choose large, firm mushrooms and avoid washing them directly in water. Prebaking the caps for 5 minutes before filling can also help release excess moisture for the perfect Mushrooms Stuffed with Crab Meat.

Final Thoughts

You truly can’t go wrong with Mushrooms Stuffed with Crab Meat—the flavors are out-of-this-world, the presentation is gorgeous, and the recipe is delightfully simple. Give them a try at your next gathering or family night and watch how quickly they disappear from the plate! Enjoy every delicious bite.

Mushrooms Stuffed with Crab Meat Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 20 stuffed mushrooms 1x
Diet: Non-Vegetarian

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Description

These delightful Mushrooms Stuffed with Crab Meat are perfect for any gathering, offering a savory blend of crab, cream cheese, and spices nestled in tender mushroom caps. A flavorful appetizer that will impress your guests!

Ingredients

Scale

For the stuffed mushrooms:

20 large white mushrooms, stems removed and cleaned
8 oz lump crab meat
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green onions
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
2 tablespoons breadcrumbs (optional)
Olive oil spray

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the filling: In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, green onions, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Gently fold in the crab meat.
Stuff the mushrooms: Fill each mushroom cap generously with the crab mixture and place on the baking sheet. Optional: sprinkle breadcrumbs over the tops and spray with olive oil.
Bake: Bake for 18–20 minutes until mushrooms are tender and tops are golden and bubbly. Let cool before serving.