Savory Crab Stuffed Mushrooms
These Savory Crab Stuffed Mushrooms are the perfect appetizer for holidays, dinner parties, or any time you want to impress your guests with minimal effort.
Juicy mushroom caps are filled with a rich, flavorful mixture of crabmeat, Parmesan cheese, Dijon mustard, and spices, then baked until golden and bubbling.
The combination of creamy, cheesy filling with the earthy mushrooms makes for an irresistible bite-sized treat. Elegant, easy, and utterly delicious!
Ingredients
( 24 servings )
24 Brown Mushrooms, Large
¾ lb Crabmeat
2 tbsp Fresh Lemon Juice
½ cup Panko Bread Crumbs
½ cup Panko Bread Crumbs
½ cup Unsalted Butter, Melted
½ cup Unsalted Butter, Melted
½ cup Parmesan Cheese, Grated
½ cup Parmesan Cheese, Grated
3 tsp Dijon Mustard
3 tsp Dijon Mustard
2 tsp Horseradish
2 tsp Horseradish
1 tsp Garlic Powder
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Onion Powder
2 tbsp Fresh Parsley, Chopped
2 tbsp Fresh Parsley, Chopped
Cheese
How To Make Savory Crab Stuffed Mushrooms
Preheat oven to 375 degrees.
Prep 8 x 13 inch baking pan by lightly greasing the pan.
Add crabmeat in a large bowl. Drizzle the lemon juice on the crab. Stir in the panko bread crumbs.
Add melted butter,⅕ cup parmesan cheese, dijon mustard, horseradish, garlic and onion powder. In with the crab mixture.
Scoop out the crabmeat mixture with a cookie scoop.
Fill the mushroom caps with the mixture.
Sprinkle the remaining parmesan cheese on top of the filled mushrooms.
Bake at 375 degrees until the mushrooms become tender. (About 15-20 minutes).
Take out of the oven and serve immediately.
Enjoy!
How to Store:
Refrigerator:
Store cooled stuffed mushrooms in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. Avoid microwaving, as it can make them soggy.
Freezer (Before Baking):
Assemble the stuffed mushrooms, place them on a tray, and freeze until solid. Transfer to a freezer-safe bag or container. Freeze for up to 1 month. Bake from frozen at 375°F for 25–30 minutes.
Variations:
Cheese Options:
Use mozzarella, fontina, Gruyère, or a blend for gooey tops. Blue cheese or sharp cheddar adds a bold twist.
Breadcrumbs Swap:
Use crushed Ritz crackers or seasoned breadcrumbs for extra flavor and texture.
Add Veggies:
Mix in finely chopped sautéed celery, green onion, or bell pepper for color and crunch.
Spicy Kick:
Add a pinch of cayenne, a few dashes of hot sauce, or minced jalapeño to the filling.
Bacon Boost:
Stir in crumbled cooked bacon or pancetta for a smoky, savory layer.
No Crab?
Substitute with chopped cooked shrimp, imitation crab, or even flaked cooked salmon.
Tips for Best Results:
Use Fresh Crabmeat:
Lump crabmeat gives the best texture and flavor. Drain well to avoid sogginess.
Don’t Overstuff:
Press filling lightly—overstuffing can cause the mushrooms to split while baking.
Drain Mushrooms if Needed:
If mushrooms release too much moisture during baking, carefully tilt the tray or dab with a paper towel.
Make Ahead:
Prepare and stuff mushrooms up to a day in advance; cover and refrigerate until ready to bake.
Per Serving (1 stuffed mushroom):
Calories: ~120 kcal
Protein: ~5 g
Fat: ~9 g
Saturated Fat: ~5 g
Carbohydrates: ~5 g
Sugars: ~0.5 g
Fiber: ~0.3 g
Cholesterol: ~30 mg
Sodium: ~180 mg
Notes:
Values may vary depending on the type of crab used (e.g., fresh vs. canned), brand of cheese and butter, and exact amount of topping added.
Using low-fat cheese or reducing butter can cut calories and fat.
Adding extra vegetables can slightly increase fiber and reduce the calorie density per bite.