Crab Stuffed Mushrooms

This Crab Stuffed Mushrooms recipe is an easy, tasty, and quick appetizer that is great for a party or just a delicious snack. Done in 30 minutes, the time you save with this fast hors d’oeuvre recipe can be spent with your guests or preparing your main meal. Give this Crab Stuffed Mushrooms recipe a try for your next appetizer.

Crab Stuffed Mushrooms Summary

There isn’t much to this recipe. Once I separate the stems from the mushrooms, we mince that up and saute with some onions. Then, mix the sauteed stems with the rest of the filling ingredients. Swiss cheese, parmesan cheese, cream cheese, pepper, bread crumbs, salt, and crab meat work great for this filling.

Butter and salt the mushrooms. Then, after a bit of salt, fill the mushrooms with the filling. Top with a bit more cheese and a few drops of melted butter.

Preheat your oven to 375° with a rack on the upper third of the oven. Slip the tray of mushrooms in for 20 minutes, and there you have it.

What Makes This Recipe Special?

I really like the flavor. Crab, cheese, and mushrooms are an unlikely, but great combination. The filling is creamy and there is a bit of melted cheese on top. 

Another great thing about this recipe is that you can prepare them before your event and then pop them in the oven 20 minutes before you want to serve them! They are easy to make ahead of time and then cook right before your event.

Choosing Mushrooms

This recipe calls for your regular white mushrooms that can be found in most grocery stores.

One thing to consider, however, is the size of the mushrooms. You want to make sure to buy mushrooms that have bases big enough for stuffing. I have even seen mushroom packages labeled as 'for stuffing,' but I don't think this is the norm.

Choose mushrooms that look like they can take a tablespoon of filling. I have made this a few times where there is just a bit of leftover filling, and that is ok! Just make a few extra mushrooms or eat the filling plain as a treat.

Choosing Crab

I use packaged lump crab meat that I find in the cooler section of my grocery store. It probably would be better to get some fresh lump crab meat if you have a local seafood market. 

In my case, I live in Fargo, ND, and as you may surmise, our seafood options are a little limited. Because of this, I have found lump crab meat to be a pretty good option. I used this in our tasty Crab Fried Rice recipe we made a while back.

Choosing Breadcrumbs

I went simple with this by using Progressive’s Italian Breadcrumbs. It already has some Italian flavoring and works well for this recipe. I think any breadcrumb would really work, but this is what I chose.

Crab Stuffed Mushroom Tips

• Can prepare mushrooms beforehand and keep in the fridge until ready to bake
• Swiss cheese works well, but I think mozzarella or maybe a smoked gouda would be fun
• I use prepared Italian bread crumbs, but you could use plain and then add your own herbs.
• If you find you need more butter... use more butter.
• This recipe can be easily halved or doubled

Products Used In This Recipe

• Baking pan
• Silicon Brush

Did you Make This Recipe?

That is so great, and I hope you liked these Crab Stuffed Mushrooms as much as I do. If you made them, you could do me a real favor by leaving a rating in the comment section below. Leaving a rating lets me know how it went for you and helps other folks determine if this is their recipe. Most of all, thanks for visiting Ramshackle Pantry!

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