Crab Stuffed Mushrooms
Creamy, savory crab-filled mushrooms baked to golden perfection — a perfect appetizer for parties or special dinners.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4–6 servings (about 20 mushrooms)
Ingredients
- 20 large white button mushrooms, stems removed
- 8 oz (225 g) cream cheese, softened
- ½ cup cooked crab meat, chopped (fresh or canned, drained well)
- ¼ cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
- ½ tsp Old Bay seasoning (or paprika)
- Salt and black pepper, to taste
- 1 tbsp olive oil (for brushing mushrooms)
- Optional topping: extra Parmesan or breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the mushrooms:
Gently clean the mushrooms with a damp paper towel. Remove stems and lightly brush the caps with olive oil. Place them cavity-side up on the baking sheet. - Make the filling:
In a bowl, mix cream cheese, crab meat, Parmesan cheese, mayonnaise, garlic, parsley, Old Bay seasoning, salt, and pepper until well combined. - Stuff the mushrooms:
Spoon the crab mixture generously into each mushroom cap. Sprinkle extra Parmesan or breadcrumbs on top if desired. - Bake:
Bake for 18–20 minutes, or until the mushrooms are tender and the tops are lightly golden. - Serve:
Garnish with fresh parsley and serve warm.
Tips & Variations
- Add a squeeze of lemon juice for extra freshness
- Use smoked paprika for a deeper flavor
- Substitute crab with shrimp or tuna if needed
- Great served with garlic bread or as a holiday appetizer
