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5.0 from 57 votes

Crab Stuffed Mushrooms

These easy peasy crab stuffed mushrooms make an awesome holiday appetizer; perfect for your next party!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 25 mushrooms
Calories: 30 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 24 oz button mushrooms (around 25-35 mushrooms)
  • ¼ cup minced red bell pepper
  • ¼ cup minced celery
  • ¼ cup minced yellow onion
  • 3 cloves garlic smashed + minced
  • ½ TBSP butter
  • ½ tsp Old Bay seasoning
  • ¼ tsp garlic powder
  • ¼ tsp salt or to taste
  • ¼ tsp paprika plus extra for topping
  • 4 oz fresh crab meat lump or claw
  • ½ cup Grated gouda cheese plus extra for topping
  • ¼ cup panko breadcrumbs

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees F and line a rimmed baking sheet with foil.
  2. Drizzle foil with a little olive oil or use butter for extra oomph.
  3. I alternate between the two and it's great either way. Alternatively you can skip the baking sheet altogether and use your favorite cast iron skillet to do the job. Make sure you use a little butter or oil for either option and you're good to go!
  4. Remove the stems from your mushrooms and arrange mushrooms on the baking sheet/skillet.
  5. Finely dice your veggies and, with a ½ TBSP of butter, saute the celery, onion, and red pepper.
  6. Towards the end, add your garlic and continue to saute until onions and celery are translucent and tender.
  7. Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.
  8. Add your crab and cheese, then mix.
  9. Depending on preference, you can add the panko to the stuffing mixture along with the crab and cheese or save it as a crispy topping. I love them both ways, choose your favorite!
  10. Spoon mixture into mushroom caps and sprinkle with paprika.
  11. Toss your panko breadcrumbs with a little melted butter (or oil) and press gently on top of the filling to overstuff each mushroom.
  12. Bake for 15-20 minutes or until mushrooms are tender and panko is golden.
  13. Grab a fork and attack!

Notes

  • MAKE AHEAD DIRECTIONS: Follow all the steps as written minus the addition of panko and the baking of the mushrooms - you'll do that right before serving. When I'm making these in advance I skip using a skillet and arrange my stuffed mushrooms on a lined baking sheet. Cover with plastic wrap or foil and place in the fridge up to 24 hours in advance, then remove cover, add panko and bake. Easy peasy!
  • GLUTEN FREE? Skip the panko and you're good to go!
  • LOVE MUSHROOMS? You can pack more mushrooms flavor into each stuffed shroom by mincing some of the mushroom stems and sautéing it along with the carrot and celery for the filling.

Nutrition Information

Calories 30kcal (2%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 1g (2%) Cholesterol 7mg (2%) Sodium 102mg (4%) Potassium 110mg (3%) Vitamin A 90IU (2%) Vitamin C 3.1mg (3%) Calcium 33mg (3%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 25mushrooms

Amount Per Serving

Calories 30

% Daily Value*

Calories 30kcal 2%
Carbohydrates 1g 0%
Protein 2g 4%
Fat 1g 2%
Cholesterol 7mg 2%
Sodium 102mg 4%
Potassium 110mg 2%
Vitamin A 90IU 2%
Vitamin C 3.1mg 3%
Calcium 33mg 3%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.