These irresistible crab stuffed mushrooms are creamy, savory, and packed with rich seafood flavor in every bite. Tender mushroom caps are filled with a luscious blend of cream cheese, crabmeat, herbs, and Parmesan, then baked until golden and bubbly. Perfect as a party appetizer, holiday starter, or elegant snack—these disappear fast, so you may want to make a double batch!
Ingredients
1 lb fresh crimini or button mushrooms
8 oz cream cheese, room temperature
¼ cup thinly sliced green onions
1 tsp dried Italian seasoning
¼ tsp freshly ground black pepper
½ cup freshly grated Parmesan cheese, divided
1 tbsp butter
¼ cup plain or Italian breadcrumbs
7–8 oz canned or fresh crabmeat (or 8 oz imitation crab meat, finely chopped)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Prepare the mushrooms:
Gently clean the mushrooms with a damp paper towel. Remove the stems and finely chop them.
Sauté the stems:
Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and cook for 3–4 minutes until softened. Remove from heat and let cool slightly.
Make the filling:
In a mixing bowl, combine the cream cheese, green onions, Italian seasoning, black pepper, sautéed mushroom stems, breadcrumbs, crabmeat, and ¼ cup Parmesan cheese. Mix until well combined.
Stuff the mushrooms:
Spoon the filling generously into each mushroom cap and arrange them in the prepared baking dish.
Top & bake:
Sprinkle the remaining ¼ cup Parmesan cheese over the stuffed mushrooms.
Bake for 20–25 minutes, or until the tops are golden and the filling is hot and bubbly.
Serve:
Let cool for a few minutes before serving.
🍽️ Serving Suggestions
Serve warm as an appetizer or party snack. Garnish with extra green onions or fresh parsley and pair with a squeeze of lemon for a bright finish. These mushrooms go beautifully with a crisp salad or a glass of white wine.
Warning: These Crab Stuffed Mushrooms are dangerously addictive—don’t be surprised if they vanish in minutes!