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Crab Stuffed Mushrooms
5 from 57 votes

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms are button mushrooms filled with a seasoned mixture of sautéed vegetables, garlic, crab meat, gouda cheese, and breadcrumbs. The mushrooms are baked until tender with a golden topping, offering a rich, savory appetizer or side dish with seafood and cheesy notes.

Prep Time
10 mins
Cook Time
20 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 red bell pepper minced
  • ¼ cup celery minced
  • ¼ cup yellow onion minced
  • 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 crab meat lump or claw, fresh
  • ½ cup gouda cheese plus extra for topping, grated
  • 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

  • You can prepare the mushrooms up to 24 hours in advance by stuffing but skipping the panko and baking until ready to serve; add panko and bake then.
  • Omitting panko makes this recipe gluten-free.
  • For extra mushroom flavor, finely mince and sauté mushroom stems with the vegetables in the filling mixture.

Nutrition Information

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%)

Nutrition Facts

Serving: 25 mushrooms

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.