Crab-Stuffed Mushrooms with Parmesan are elegant, flavorful appetizers that are perfect for dinner parties, holiday gatherings, or a special treat at home. Juicy mushroom caps are filled with a savory mixture of fresh crab meat, breadcrumbs, garlic, herbs, and Parmesan cheese, then baked until golden and bubbly. The combination of tender mushrooms, delicate crab, and cheesy topping makes these bites irresistible and sophisticated, yet surprisingly easy to prepare.
This recipe is a celebration of fresh seafood and simple ingredients. The earthy mushrooms provide a meaty base, while the sweet and delicate crab filling is complemented by aromatic herbs and the nutty richness of Parmesan.
Why I Love This Recipe
I love this recipe because it transforms simple ingredients into an impressive, restaurant-quality appetizer that is full of flavor. The mushrooms act as perfect vessels for the crab filling, providing a balance of texture and taste.
Each bite delivers a combination of tender mushroom, savory crab, and crispy, cheesy topping that is comforting yet refined. It’s also versatile, easy to prepare, and makes guests feel pampered without requiring hours in the kitchen.
Why It’s a Must-Try Dish
This dish is a must-try because it is both elegant and approachable. Crab-stuffed mushrooms are a classic appetizer that always impresses, yet they are simple enough to make at home.
The balance of flavors and textures, combined with the beautiful presentation, makes them ideal for entertaining or as a special treat for yourself.
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mushrooms (serves 4 as appetizer)
Calories: Approximately 180 kcal per stuffed mushroom
Course: Appetizer
Cuisine: American / Seafood
Ingredients
For the Mushrooms
12 large button or cremini mushrooms, stems removed and finely chopped
2 tablespoons olive oil
Salt and black pepper, to taste
For the Crab Filling
1 cup fresh or canned crab meat, picked over for shells
2 tablespoons unsalted butter
2 cloves garlic, minced
¼ cup finely chopped onion
¼ cup breadcrumbs
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon fresh parsley, chopped
Salt and black pepper, to taste
Optional: pinch of paprika for garnish
Cooking Directions Overview
- Prepare the mushrooms by cleaning and lightly sautéing the stems.
- Sauté onions, garlic, and mushroom stems, then mix with crab meat, breadcrumbs, and other filling ingredients.
- Stuff each mushroom cap with the crab mixture.
- Bake until golden and bubbly.
- Serve warm, garnished with parsley or paprika.
Step-by-Step Preparation Method
Step 1: Prepare the Mushrooms
Preheat oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove stems. Chop the stems finely. Brush mushroom caps lightly with olive oil and season with salt and pepper.
Step 2: Cook the Filling Base
In a skillet, melt butter over medium heat. Sauté chopped mushroom stems, onion, and garlic until softened, about 4–5 minutes. Remove from heat and allow to cool slightly.
Step 3: Mix the Crab Filling
In a mixing bowl, combine the sautéed vegetables with crab meat, breadcrumbs, mayonnaise, Parmesan cheese, Dijon mustard, parsley, salt, and black pepper. Mix gently to combine without breaking up the crab meat.
Step 4: Stuff the Mushrooms
Spoon the crab mixture generously into each mushroom cap, pressing lightly to fill completely. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Step 5: Bake
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and the filling is heated through. Optionally, sprinkle a pinch of paprika on top for color.
Step 6: Serve
Serve warm as an appetizer or side dish, garnished with extra parsley if desired.
How to Serve
Serve these stuffed mushrooms as elegant appetizers at a dinner party or as part of a holiday spread. They pair beautifully with a crisp white wine, champagne, or a light salad. They are best enjoyed warm to fully appreciate the creamy filling and tender mushroom texture.
Recipe Tips
Use fresh crab meat for the best flavor; canned crab works in a pinch. Do not overmix the filling to maintain the delicate texture of the crab. Avoid overcooking the mushrooms to prevent them from becoming too watery. Brush mushroom caps with olive oil or melted butter for a richer flavor.
Variations
Cheesy Variation: Add extra shredded cheese such as Gruyère or mozzarella on top before baking.
Spicy Variation: Mix in a pinch of cayenne pepper or hot sauce for a mild kick.
Herb Variation: Add fresh tarragon, chives, or basil to the filling for a different herbal note.
Seafood Mix: Combine crab with chopped shrimp or scallops for a luxurious seafood stuffing.
Vegan Variation: Replace crab with artichoke hearts or hearts of palm and use vegan cheese or nutritional yeast.
Freezing and Storage Time
Refrigeration: Store cooked stuffed mushrooms in an airtight container for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5–10 minutes.
Freezing: Not recommended after baking as crab and mushrooms lose texture. You may freeze unbaked stuffed mushrooms for up to 1 month; bake from frozen at 375°F (190°C) for 25–30 minutes.
Special Equipment Needed
Baking sheet
Parchment paper
Skillet for sautéing filling
Mixing bowl
Spoon for stuffing mushrooms
Knife and cutting board
Conclusion
Crab-Stuffed Mushrooms with Parmesan are a luxurious, flavorful, and easy-to-make appetizer that will impress guests and delight seafood lovers. With tender mushroom caps, rich and savory crab filling, and a golden, cheesy topping, this dish is perfect for entertaining or special occasions. Elegant, satisfying, and packed with flavor, these stuffed mushrooms are a must-try for anyone looking for a delicious, restaurant-quality appetizer at home.
Crab-Stuffed Mushrooms with Parmesan
Description
Crab-Stuffed Mushrooms with Parmesan are elegant, flavorful appetizers that are perfect for dinner parties, holiday gatherings, or a special treat at home. Juicy mushroom caps are filled with a savory mixture of fresh crab meat, breadcrumbs, garlic, herbs, and Parmesan cheese, then baked until golden and bubbly.
Ingredients
For the Mushrooms
For the Crab Filling
Instructions
-
Step 1: Prepare the Mushrooms : Preheat oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove stems. Chop the stems finely. Brush mushroom caps lightly with olive oil and season with salt and pepper.
-
Step 2: Cook the Filling Base : In a skillet, melt butter over medium heat. Sauté chopped mushroom stems, onion, and garlic until softened, about 4–5 minutes. Remove from heat and allow to cool slightly.
-
Step 3: Mix the Crab Filling : In a mixing bowl, combine the sautéed vegetables with crab meat, breadcrumbs, mayonnaise, Parmesan cheese, Dijon mustard, parsley, salt, and black pepper. Mix gently to combine without breaking up the crab meat.
-
Step 4: Stuff the Mushrooms : Spoon the crab mixture generously into each mushroom cap, pressing lightly to fill completely. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
-
Step 5: Bake : Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and the filling is heated through. Optionally, sprinkle a pinch of paprika on top for color.
-
Step 6: Serve : Serve warm as an appetizer or side dish, garnished with extra parsley if desired.
