Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as a relish tray, garlic parmesan wings, shrimp cocktail, baked chicken wings and BLT dip. Stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.
Crab Stuffed Mushrooms Ingredients
This recipe calls for mushrooms, butter, onions, garlic, lump crab meat, three types of cheese, chives and panko breadcrumbs. Seafood can make for an elegant appetizer. Along with these mushrooms I love to serve delicious morsels like Mexican shrimp bites, Maryland crab cakes and popcorn shrimp. If you want more options, feel free to check out all of my appetizers!
How Do You Make Crab Stuffed Mushrooms?
This recipe starts with mushroom caps. You’ll want to remove the stems by popping them out with your fingers. Fill the mushrooms with a stuffing mixture of crab, cream cheese, garlic, onion, chives, parmesan and mozzarella cheese. Add a buttery breadcrumb topping to the filled mushrooms. Place the mushrooms on a baking sheet or in a baking dish, then bake until them until they are tender and the filling is heated through. Add a garnish of chives, then serve immediately.
Tips For Crab Stuffed Mushrooms
Don’t have chives on hand? Try green onions or parsley instead. It’s best to grate your own cheese if possible. The pre-grated cheese from the grocery store often contains preservatives and anti caking agents and does not melt as well. I top my mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, skip the breadcrumb topping. Choose your favorite type of mushroom for this recipe. I often use cremini mushrooms (baby bella mushrooms), but white button mushrooms are also a great choice. You can use larger portobellos if you prefer, and turn this into a light entree with a larger sized portion. Leftovers will stay fresh in an airtight container for up to 2 days. Reheat the mushrooms in the oven at 350 degrees F for 7-8 minutes or until heated through.
Flavor Variations
While this recipe is delicious as-is, you can add other ingredients to customize the flavors to your tastes.
Protein: No crab on hand? You can also use chopped shrimp, lobster or even diced smoked salmon. I also sometimes like to add a little bacon for a smoky kick. Vegetables: Feel free to add more veggies to the filling. Some great options include sauteed spinach, bell peppers, water chestnuts or marinated artichoke hearts. Seasonings: Add some additional flavor with finely diced olives, fresh parsley, black pepper, fresh basil, hot sauce, Old Bay seasoning or even Italian seasoning.
Whenever I’m having a party, I make a double batch of these mushrooms. They’re always the first appetizer to go, and you can never eat just one! The flavor is a cross between roasted mushrooms and crab cakes, and it’s a unique way to serve your guests something special.
