Crab Stuffed Mushrooms With Cream Cheese

You’ll love the creamy texture of the crab filling along with the bright flavor the fresh herbs and lemon juice bring. It’s the perfect contrast to the meaty texture and umami flavor of the mushrooms.

Yes they look fancy, but they really are super easy to prepare. Plus, you can prep them the day before, then simply pop them in the oven when you’re ready to eat.

Crab Stuffed Mushrooms are equally at home at a cocktail happy hour or a holiday feast. I love that these stuffed mushrooms are elegant enough to serve on your holiday table, but they’re also easy enough to prepare for any gathering you’re hosting.

Ready to make your new favorite appetizer? Let’s get cooking!

FAQs:

What kind of crab meat should I use?Fresh or frozen lump crab meat is a good choice for this recipe. You can also use canned crab meat or imitation crab to save some money.

Can you freeze crab stuffed mushrooms?I wouldn’t recommend freezing cooked stuffed mushrooms as they become soggy and don’t maintain their texture well. However, you can prepare these mushrooms through stuffing them, then freeze them on a baking sheet, and transfer to an airtight container. To serve: cook them from frozen, adding about 10 extra minutes of cooking time.

Ingredients for Crab Stuffed Mushrooms:

• Baby Bella mushrooms: I prefer the flavor over white mushrooms. Try to use similarly sized mushrooms so that they cook evenly.
• Crab meat: Fresh crab is worth the splurge for a special event.
• Panko bread crumbs: These have a crunchier texture than regular bread crumbs.
• Greek yogurt: Adds a creamy tang to the mixture.
• Cream cheese: Make sure to soften at room temp before mixing.
• Parmesan cheese: Adds umami flavor and salt.
• Roasted garlic: It’s milder in flavor (with a subtle sweetness) than minced garlic.
• Fresh herbs: I like to use fresh parsley and green onion or chives for this recipe.

How to Clean Mushrooms:

• Never soak mushrooms in water; they will become soggy. Instead, use a damp paper towel to gently wipe mushrooms clean.

Ingredient Tip:

• Roasting Garlic brings out its sweet notes and gives it a caramelized, nutty flavor. It's a fantastic condiment to keep on hand in the freezer for using in sauces, salad dressings, dips, and so much more. Check out How to Roast Garlic.

How to Prepare Crab Stuffed Mushrooms with Cream Cheese:

1. Preheat the oven to 375ºF, and line a baking sheet with parchment paper.
2. Wipe any dirt from the mushrooms with a damp paper towel, then remove the stems, and scoop out the gills. Place the mushrooms on the prepared baking sheet, and lightly mist with olive oil spray. Sprinkle with a little salt and pepper.
3. In a large bowl, mix together the remaining ingredients until well incorporated.
4. Stuff each mushroom cap with the crab and cheese mixture (about 1 ½ tablespoons per mushroom).
5. Bake for 15 minutes until the edges become lightly browned, then broil for about 2 more minutes to crisp the tops.
6. Remove from the oven, and carefully transfer to a serving plate.

Serving Suggestions:

• Use portobello mushrooms for a lunch sized portion rather than an appetizer.
• You can also use the crab and cheese mixture for a delicious crab dip. Simply bake in a dish until warm, lightly brown the top under a broiler, and serve with crackers for dipping.
• It’s also delicious baked on top of crostini.

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Ingredient Substitutions:

• Crab meat: You can also use lobster meat or cooked and chopped shrimp.
• Panko: Regular bread crumbs can also be used, but they won’t yield the same crunch as Panko.
• Fresh parsley: Fresh dill would also be a good pairing in these stuffed mushrooms.

Recipe Notes:

• Don’t skip removing the gills from the mushrooms. This step does two things: cuts down on the amount of liquid released from the mushrooms during baking, and it also provides more room for that delicious stuffing.
• Do ahead: Prepare the recipe through stuffing the mushrooms, then store in an airtight container in the fridge, and cook the next day.
• Save the mushroom stems, and chop them up to add extra flavor to soups, stews, casseroles, etc.
• Roasted garlic is easy to make in batches and store in the freezer to have on hand.
• For gluten-free: Use gluten-free Panko crumbs, and check the label on your Worcestershire sauce. 4C Gluten-free Bread Crumbs are delicious and taste like the real deal.
• I love my non-aerosol oil sprayer for cooking. It’s great for spraying pans, and adding a light coat of oil for air frying. Plus, you can use your favorite oil of choice.
• gluten-free Panko crumbs
• Parchment paper makes clean up a breeze. If You Care's parchment is unbleached and compostable.
• I love Nordic Ware’s pure aluminum baking sheets. They conduct heat well, and clean up is easy.

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