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Crab Stuffed Mushrooms

Elegant crab-filled mushroom caps with creamy cheese filling, no breadcrumbs needed, perfect for appetizers and parties.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 stuffed mushrooms
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12-15 baby bella mushrooms large, stems removed
  • 8 oz cream cheese softened
  • 8 oz lump crab meat drained
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese freshly grated
  • 3 cloves garlic minced
  • 1 tbsp lemon juice fresh
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 0.25 tsp black pepper
  • 2 tbsp butter melted
  • 2 tbsp fresh parsley chopped
  • salt to taste

Equipment

  • Baking sheet
  • Mixing bowl
  • Parchment paper
  • Spoon or cookie scoop

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Clean mushrooms gently with a damp paper towel. Twist and remove stems to create cavities.
  3. Arrange mushroom caps hollow-side up on the prepared baking sheet.
  4. In a large bowl, gently fold together cream cheese and drained crab meat, keeping crab chunks intact.
  5. Add mozzarella, parmesan, garlic, lemon juice, Worcestershire sauce, Old Bay, and pepper. Mix until evenly combined.
  6. Taste and adjust seasoning with salt if needed.
  7. Fill each mushroom cap generously with crab mixture, mounding slightly above the rim.
  8. Brush exposed mushroom caps with melted butter.
  9. Bake for 20-25 minutes until mushrooms are tender and filling is bubbling.
  10. Switch to broil for 2-3 minutes, watching closely, until tops are golden and caramelized.
  11. Let rest 5 minutes before transferring to serving platter.
  12. Garnish with fresh parsley and serve warm.

Notes

Can be assembled up to 24 hours ahead and refrigerated before baking. Freezes well for up to 3 months. Reheat leftovers in a 350°F oven until warmed through.