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Crab Stuffed Mushrooms on a grey plate.

Crab Stuffed Mushroom

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 Mushrooms 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: French


These Crab Stuffed Mushrooms are great for your next party, a dinner appetizer, or just a delicious snack. Cook these in just 30 minutes and have a great hors d’oeuvre ready to go! You can even prepare it before hand and just have it ready to pop in the oven. 


Units Scale
  • 24 medium sized button mushrooms
  • salt and pepper
  • 3 green onions, chopped
  • 1/4 cup minced onion
  • 2 tablespoons butter
  • 4 ounces grated Swiss cheese
  • 1 1/2 ounce grated parmesan cheese
  • 2 ounces cream cheese, softened and chopped
  • 1/2 teaspoon pepper
  • 1/3 cup Italian bread Crumbs
  • 6 ounces lump crab meat
  • 4 tablespoons melted butter


  1. preheat oven to 375° Farhenheit with one rack on the upper third of oven.
  2. Remove caps from stems and rinse.
  3. Mince mushroom stems and saute on medium-high with 2 tablespoons of butter, green onions and onions until softened.
  4. In separate bowl, combine 1 ounce Swiss cheese, parmesan cheese, cream cheese, pepper, bread crumbs, salt, and crab meat
  5. mix well
  6. lightly coat mushroom caps with 2 tablespoons of melted butter
  7. salt and pepper mushroom caps
  8. mix sauteed ingredients with cheese mixture.
  9. Fill each of the mushroom caps with about a tablespoon of the filling.
  10. Add remaining swiss cheese to top and each mushroom should get a few drops of melted butter.
  11. Bake on an upper third rack for 20 minutes. Serve.


  • Can prepare mushrooms before hand and keep in 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