Crab Stuffed Mushrooms
Crab Stuffed Mushrooms are the perfect appetizer for holidays and parties, combining fresh crab meat with creamy cheese, crispy bacon, and a sprinkle of chives. Baked to perfection with a cheesy golden top, these bite-sized delights are loaded with flavor in every bite!
For another delicious appetizer, try my Pumpkin Sourdough Bread with this easy Butter Candle Recipe.
Crab Stuffed Mushrooms
Crab stuffed mushrooms come out of the oven golden brown, with a warm, earthy flavor that’s hard to resist. If you’ve been here a while, you know I love cooking with my toddler son, Crew, and this recipe is a perfect one for little hands to help with!
Crew loves chopping up the stems of the mushrooms and sprinkling the cheese on top. The combination of creamy crab filling, crispy bacon, and that cheesy crust makes these bites perfect for a special occasion or just a cozy night at home. They’re always a hit on our table, and I hope they bring a bit of joy to yours, too.
Why We Love This Recipe
Perfect Party Appetizer: These stuffed mushrooms have been a holiday staple for years. They’re an elegant addition to Christmas parties, special occasions, or any gathering that calls for something a bit gourmet.
Customizable: You can easily swap out toppings, mushrooms, or fillings to create your perfect bite.
Easy Make-Ahead Recipe: The crab mixture can be prepared in advance. So it’s stress-free to pull everything together when you're ready to bake.
Low Carb Snack: Naturally low in carbs, these stuffed mushrooms are a tasty option for those looking to enjoy a guilt-free snack.
Ingredients
Cremini mushrooms (baby portobellos): We’re using the whole mushroom here. The caps hold the filling, while the stems get finely chopped and sautéed to add extra flavor to the crab mixture.
Shallots: Finely chopped for a mild, slightly sweet onion flavor that complements the other ingredients.
Cream cheese: Softened for easy mixing, it creates a creamy, rich base for the filling.
Cooked crab meat: Adds a touch of indulgence with its naturally sweet, briny flavor. Be sure to pick through it for any stray shell bits, so it blends smoothly with the cheese, mushrooms, and bacon.
Cooked bacon: Chopped into small pieces for salty, savory bites throughout the filling.
Cheese: I like to use freshly shaved Parmesan or Asiago on top, creating a golden, cheesy crust when baked.
Chives: Finely chopped and sprinkled on top for a fresh, colorful garnish.
Olive oil: Used for sautéing the mushroom stems and shallots.
Seasoning: Salt and pepper to taste, with an optional shake of onion salt and white pepper for an extra layer of flavor.Check out the recipe card below for measurements.
How to Make Crab Stuffed Mushrooms
I preheat my oven to 375°F (190°C). Then I line a baking sheet with parchment paper, to make cleanup easy.
How to Clean Mushrooms
Now, for the mushrooms, I take each one and gently clean it with a damp paper towel to remove any dirt. No need to rinse them, or they’ll absorb too much water.
Chop & Sauté Mushroom Stems with Shallots
I carefully twist out the stems and set them aside; if you’re working with a little one, this is a perfect job for them! Toddlers seem to love popping the stems out of the mushrooms, and it’s a safe task to keep their hands busy.
I let Crew chop them up into bite-size pieces with his child-safe knife set.
In a skillet over medium heat, I warm up a splash of olive oil, then add the chopped stems and shallots. I stir them around for 4-5 minutes until they soften and turn golden, adding a pinch of salt, pepper, and maybe even a shake of onion salt or white pepper if I’m feeling fancy.
Make Crab Filling
Once they’re done, I set the pan aside to let everything cool for a bit. While the sautéed mix cools, I take a large bowl and start putting together the filling.
I add in the softened cream cheese, cooked crab meat (making sure it’s picked over for any stray shells), and chopped bacon. When the mushroom stem mixture is cool enough, I toss it in and mix everything together until it’s nice and smooth. At this point, I usually taste a little bit of the filling and adjust the seasoning with salt and pepper if needed.
Stuff Mushrooms
Now for the fun part—stuffing the mushrooms! I use a spoon to scoop a good amount of filling into each cap, pressing down just a little to make sure it stays put. If my toddler’s helping, I let him add the cheese on top!
I press each filled mushroom into some freshly shaved Parmesan or Asiago, giving it a delicious cheesy crust.
Bake Stuffed Mushrooms with Crab Meat
Once all the mushrooms are stuffed and topped, I arrange them on the baking sheet.
Space them out so they cook evenly. Into the oven they go for about 25 minutes, or until the tops are golden and the mushrooms are tender. When I pull them out, I let them cool for just a minute or two. Then I sprinkle on some fresh chives for a pop of color and flavor.
Tips for the Best Crab Stuffed Mushrooms
Choose mushrooms that are similar in size. This ensures even cooking and makes the presentation look more polished.
Soften the cream cheese before mixing. Room-temperature cream cheese blends more easily, creating a smooth, creamy filling.
Finely chop the mushroom stems and shallots. Smaller pieces integrate better into the filling, adding flavor without overpowering the texture.
Pre-cook the mushroom stems and shallots. Sautéing them first enhances their flavor and removes excess moisture, preventing soggy stuffed mushrooms.
Use fresh crab meat if possible. Fresh crab adds a more delicate, sweet flavor, but pre-packaged crab works well for convenience—just make sure it’s picked clean of shells.
Press cheese onto the filling before baking. This helps the Parmesan or Asiago melt into a golden, crispy crust on top.
Prepare the filling in advance. The crab mixture can be made a day ahead and stored in the fridge, making assembly quick and easy when you're ready to bake.
Allow mushrooms to cool briefly before serving. This helps the filling set slightly, making them easier to pick up and enjoy without spilling.
Recipe Variations & Substitutions
Mushrooms: Swap cremini mushrooms with large button mushrooms for a milder flavor or use portobello caps for larger, heartier portions.
Topping: Instead of shredded cheese, try crumbled panko breadcrumbs or crushed Ritz crackers for a crunchy, golden topping.
Filling: For a different flavor profile, add a teaspoon of Old Bay seasoning or a dash of smoked paprika to the crab mixture. You can also add more herbs like basil and parsley.
Storage
Make Ahead: Prepare the crab mixture up to one day in advance and store it in an airtight container in the fridge until you’re ready to assemble and bake.
Freezing: Assemble the stuffed mushrooms and freeze them on a baking sheet until firm, then transfer to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cook time.
Storing Leftovers: Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes, or until warmed through.
Frequently Asked Questions
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Bake stuffed mushrooms at 375°F for about 25 minutes, or until the tops are golden brown and the mushrooms are tender. If using larger mushrooms, you might need to add a few extra minutes to ensure they’re fully cooked.
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Crab stuffed mushrooms pairs well with a juicy steak, for a surf-and-turf meal. They also taste great with a crisp green salad, garlic butter asparagus, or roasted vegetables. For a party setting, serve them alongside a charcuterie board or as part of a larger appetizer spread.
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The mushrooms are ready when they are tender, and the tops are golden brown, usually after about 25 minutes. You can test by piercing a mushroom cap with a fork. It should go in easily.
Crab Stuffed Mushrooms
Ingredients
- 24 oz cremini mushrooms, stems removed and set aside
- 2 shallots, finely chopped
- 1 block (8 oz) cream cheese, softened
- 1 cup cooked crab meat, picked through for any shells
- 1/3 cup cooked bacon, chopped
- Freshly shaved Parmesan or Asiago cheese, for topping
- Chives, finely chopped, for garnish
- Olive oil, for sautéing
- Salt and pepper to taste
- Optional: a shake of onion salt and white pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushroom caps with a damp paper towel to remove any dirt. Carefully twist out the stems and set them aside.
- Finely chop the mushroom stems and shallots.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and shallots. Sauté for 4-5 minutes until softened and lightly golden. Season with salt, pepper, and, if desired, a shake of onion salt and white pepper. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the softened cream cheese, cooked crab meat, and chopped bacon. Add the cooled mushroom stem and shallot mixture, and mix thoroughly until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Use a spoon to fill each mushroom cap generously with the crab mixture, pressing slightly to ensure it stays in place.
- Press the top of each filled mushroom into the shaved Parmesan or Asiago cheese to create a cheesy crust.
- Arrange the stuffed mushrooms on the prepared baking sheet, spaced evenly. Bake in the preheated oven for 25 minutes or until the tops are golden brown and the mushrooms are tender.
- Remove the mushrooms from the oven and let cool for a few minutes. Garnish with freshly chopped chives and serve warm.
