Savory Crab Stuffed Mushrooms

Elegant, Creamy & Perfect for Entertaining

These are the ultimate bite-sized luxury—tender mushroom caps filled with a rich, savory mixture of crab, cream cheese, and herbs, then baked until golden and bubbly. They’re impressive enough for a dinner party, yet simple enough for a special appetizer.

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🍄 The Perfect Recipe

Prep Time: 20 mins | Cook Time: 20 mins | Yield: 24-30 mushrooms

Ingredients

For the Mushrooms:

• 24-30 cremini or white button mushrooms (1-1.5 inch diameter), stems removed and reserved
• 1 tbsp olive oil
• Salt and black pepper

For the Crab Stuffing:

• 8 oz lump crabmeat (fresh, canned, or imitation), picked over for shells
• 4 oz cream cheese, softened
• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese, plus extra for topping
• ¼ cup finely chopped onion or shallot
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh parsley, plus extra for garnish
• 1 tsp Worcestershire sauce
• ½ tsp Old Bay seasoning (or paprika + pinch of cayenne)
• ¼ tsp lemon zest (plus 1 tsp lemon juice)
• Salt and pepper to taste
• Optional: ¼ cup panko breadcrumbs or crushed Ritz crackers

For the Topping:

• 2 tbsp melted butter
• 2 tbsp panko breadcrumbs mixed with 1 tbsp grated Parmesan
• Paprika for color

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👨‍🍳 Step-by-Step Instructions

1. Prep the Mushrooms:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
• Gently wipe mushrooms clean with a damp paper towel. Remove stems (chop stems finely for the filling).
• Toss mushroom caps with olive oil, salt, and pepper. Arrange cavity-side up on the baking sheet.

2. Make the Filling:

• In a skillet over medium heat, sauté chopped mushroom stems and onion in 1 tsp oil until soft (5 mins). Add garlic and cook 1 minute. Let cool slightly.
• In a bowl, combine cream cheese, mayonnaise, Parmesan, Worcestershire, Old Bay, lemon zest/juice, and parsley. Mix until smooth.
• Fold in crabmeat and the cooked mushroom stem mixture gently to avoid breaking up the crab. Season to taste.
• If mixture seems too loose, add panko to bind.

3. Stuff & Top:

• Generously fill each mushroom cap with the crab mixture, mounding slightly.
• Mix melted butter with panko and Parmesan; sprinkle over each mushroom. Dust lightly with paprika.

4. Bake:

• Bake for 18-22 minutes until mushrooms are tender, filling is hot, and topping is golden.
• Optional: Broil for 1-2 minutes for extra browning (watch closely!).

5. Serve:

• Garnish with fresh parsley and a squeeze of lemon.
• Serve warm.