Crab Stuffed Mushrooms are a refined yet approachable appetizer featuring tender mushroom caps filled with a creamy mixture of crab meat, spinach, cheese, and spices. Baked until golden and bubbling, these bite-sized delights make an ideal starter for special dinners, parties, or elegant gatherings. Served on a clean white plate, they offer both sophistication and rich, comforting flavor in every bite.
Why You’ll Love This Recipe
This recipe combines the earthiness of mushrooms with the sweet, delicate flavor of crab in a cheesy, herbed filling that’s both savory and satisfying. Each mushroom cap is generously filled and baked to perfection, yielding a crisp-topped, tender-bottomed appetizer that impresses with both taste and presentation. Best of all, it comes together quickly with simple, fresh ingredients and requires minimal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 large mushroom caps (stems removed and cleaned)
- 8 oz lump crab meat (drained and picked over)
- 1 cup fresh spinach (chopped and sautéed)
- 1/4 cup red bell pepper (finely diced)
- 1 clove garlic (minced)
- 4 oz cream cheese (softened)
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese (plus more for topping)
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped chives or parsley (for garnish)
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the caps aside.
- In a mixing bowl, combine cream cheese, mayonnaise, parmesan cheese, mozzarella cheese, garlic, sautéed spinach, diced red bell pepper, onion powder, salt, and pepper. Stir until smooth.
- Gently fold in the crab meat, being careful not to break up the chunks.
- Spoon the mixture generously into each mushroom cap and place them on the prepared baking sheet.
- Sprinkle the tops with additional parmesan cheese.
- Bake for 20–22 minutes, or until the filling is golden and bubbly.
- Allow the mushrooms to cool slightly, then garnish with chopped chives or parsley before serving.
Servings and timing
- Servings: 12 mushrooms
- Prep Time: 15 minutes
- Cooking Time: 22 minutes
- Total Time: 37 minutes
- Calories per serving: 145 kcal
Variations
- Add Breadcrumbs: Sprinkle with seasoned panko breadcrumbs before baking for an added crunchy top.
- Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for heat.
- Herb Infusion: Incorporate fresh thyme or dill for an herby boost.
- Bacon Enhancement: Mix in a few tablespoons of crumbled cooked bacon for added depth.
- Vegetarian Option: Replace the crab meat with sautéed chopped artichokes or hearts of palm for a similar texture and rich flavor.
Storage/Reheating
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10–12 minutes until warmed through. Avoid microwaving, as it can make the mushrooms soggy. These are best enjoyed fresh but can be made ahead and baked just before serving.
FAQs
Can I prepare these ahead of time?
Yes. You can prepare the stuffed mushrooms and refrigerate them (unbaked) up to a day in advance. Bake them just before serving.
What kind of crab meat is best?
Lump crab meat is ideal for its sweet flavor and tender texture. Avoid imitation crab, as it does not deliver the same quality or taste.
Can I freeze stuffed mushrooms?
Freezing is not recommended as the filling may separate upon thawing. For best results, enjoy fresh or store in the refrigerator.
Are these mushrooms keto-friendly?
Yes. These stuffed mushrooms are low in carbs and high in protein and fat, making them suitable for a keto diet.
Can I use canned crab meat?
Yes, as long as it’s high quality and properly drained and picked over for shells. Fresh crab will yield the best taste.
What kind of mushrooms should I use?
Large white button mushrooms or cremini mushrooms work best due to their sturdy caps and mild flavor.
How do I prevent soggy mushrooms?
Do not soak mushrooms in water. Clean them gently with a damp cloth and bake uncovered to allow moisture to evaporate.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze out excess moisture before mixing into the filling.
How do I serve these?
Serve warm as an appetizer, plated individually or arranged on a tray garnished with fresh herbs or lemon wedges.
Can I double the recipe?
Yes. This recipe is easily scalable. Simply double the ingredients and use two baking sheets.
Conclusion
Crab Stuffed Mushrooms offer a perfect blend of elegance and comfort, combining creamy, cheesy crab filling with tender baked mushrooms. Easy to prepare yet refined in flavor and presentation, they are sure to be a hit at any gathering—from cocktail parties to holiday dinners. With minimal effort and maximum impact, this appetizer earns its place at the top of your entertaining repertoire.
Print
Crab Stuffed Mushrooms
- Total Time: 37 minutes
- Yield: 12 mushrooms 1x
Description
Savory baked mushroom caps filled with a rich, cheesy crab and spinach mixture, topped with golden parmesan and fresh herbs—a crowd-pleasing appetizer or elegant bite-sized entrée.
Ingredients
- 12 large mushroom caps (stems removed and cleaned)
- 8 oz lump crab meat (drained and picked over)
- 1 cup fresh spinach (chopped and sautéed)
- 1/4 cup red bell pepper (finely diced)
- 1 clove garlic (minced)
- 4 oz cream cheese (softened)
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese (plus more for topping)
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped chives or parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil.
- Clean mushrooms and remove stems. Set mushroom caps aside.
- In a bowl, mix cream cheese, mayonnaise, parmesan, mozzarella, garlic, sautéed spinach, red bell pepper, onion powder, salt, and pepper until smooth.
- Gently fold in the crab meat to keep chunks intact.
- Spoon the mixture generously into each mushroom cap and place on the baking sheet.
- Top each stuffed mushroom with a bit of extra parmesan cheese.
- Bake for 20–22 minutes, or until golden and bubbly.
- Remove from oven and let cool slightly.
- Garnish with chopped chives or parsley before serving.
Notes
- Use lump crab meat for best texture and flavor; avoid imitation crab for this recipe.
- Mushrooms can be prepared a few hours in advance and baked just before serving.
- Great as a party appetizer or elegant hors d’oeuvre.
- Substitute kale or arugula if spinach is unavailable.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 145
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
