Crab Stuffed Mushrooms

Name: Easy 20-Minute Crab Stuffed Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 24 large baby Bella mushrooms ((about 1 pound)); Olive oil cooking spray; 8 ounces fresh lump crabmeat; ¼ cup scallions (chopped ); 6 tablespoons sour cream; ¼ cup parmesan (grated); ½ teaspoon garlic powder; ½ teaspoon dried thyme; ¼ teaspoon black pepper; ⅛ teaspoon paprika

by Vered DeLeeuwUpdated Oct 3, 2024

4 Comments

5 from 21 votes

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This gorgeous yet easy-to-make dish of crab stuffed mushrooms is perfect as an appetizer. It's ready in about 20 minutes, making it a truly quick appetizer that you can whip up even at the last minute.

Crab stuffed mushrooms are served on a white plate.

I regularly make several mushroom recipes (including sauteed mushrooms and stuffed portobello mushrooms). These crab stuffed mushrooms are one of my favorites. They are festive, elegant, and delicious. When I serve them to my family, I serve them as our main course, so I serve six mushrooms per person plus a side or two. When hosting, I serve them as an appetizer, and then three mushrooms per person are perfect.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Baby Bella mushrooms: Try to find ones that are about the same size.
Olive oil cooking spray: You can also use regular olive oil and brush it on the mushrooms.
Fresh lump crab meat: The fresher the better, or the dish could taste fishy.
Chopped scallions: I use the green parts only.
Sour cream: I tried using Greek yogurt and thought it produced inferior results, so I don't recommend it.
Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
Spices: Garlic powder, dried thyme, black pepper, and paprika.

Variations

Sometimes, I use cilantro instead of scallions. It's excellent!
Dried oregano can be a good replacement for dried thyme. I like both options.
Add a pinch of onion powder. I like the flavor it adds.

Instructions

Considering it's such an elegant dish, it's surprisingly easy to make this recipe. The detailed instructions are included in the recipe card below. Here are the basic steps:

Clean the mushrooms, then broil them in the middle of the oven until just tender.

Transfer the crabmeat to a medium bowl. Add the remaining ingredients except for the paprika and mix well.

Spoon the crab mixture into the mushrooms, dividing it evenly. Sprinkle the stuffed mushrooms with paprika.

Arrange the mushrooms back on the baking sheet. Lightly spray them with olive oil. Broil them briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.

Expert Tips

The fresher the crab meat you use, the better this appetizer will taste. The supermarket lump crabmeat that comes in small plastic containers can sometimes be fishy. If you have Whole Foods Market in your area, I suggest you try the crab meat sold at their seafood counter. It's the freshest I have been able to find.
Pick larger mushrooms. If you’re buying pre-packed baskets, you’ll probably need to buy an extra one. Use the bigger mushrooms in this recipe and the smaller mushrooms in this sautéed mushrooms recipe or in this cream of mushroom soup recipe.

Recipe FAQs

How can I prevent mushrooms from being soggy?

Cooked mushrooms can indeed become soggy. To avoid sogginess:
1. Wipe the mushrooms clean, don't wash them. They can absorb water if you wash them.
2. Pre-broil the mushrooms to release some of the liquids.
3. In the final stage of broiling, broil briefly, just until the topping is browned. Overcooked mushrooms become mushy.

Why should I broil the mushrooms in the middle of the oven?

When making this recipe, I like to set the oven rack in the middle of the oven. It's been my experience that the mushrooms tend to burn easily when placed directly under the heating element.

Middle-of-the-oven broiling takes longer, but it allows for gentler cooking and reduces the risk of burning your food.

Should I add salt?

Crabmeat is very salty, so I find that there's no need to add salt to the mixture. You can, of course, taste and decide for yourself.

Should I use jumbo lump crabmeat or lump crabmeat?

Jumbo lump crabmeat is those big chunks of crab that you can eat as an appetizer dipped in drawn butter - see the photo below.

However, it's expensive, and when making this recipe, you will need to break it into small chunks anyway and mix it with spices and condiments. So, for this recipe, lump crabmeat is best.

Having said that, I sometimes use jumbo lump crabmeat when it's the freshest selection available.

Serving Suggestions

These delicious mushrooms make a great appetizer! I like to serve them alongside avocado deviled eggs, stuffed mini peppers, jalapeno poppers, and prosciutto-wrapped asparagus.

You can also serve six per person as the main dish. When I do this, I usually add a simple salad that I can make ahead of time, such as tomato salad, arugula salad, or cauliflower potato salad. To round out the meal, I add almond flour bread or keto focaccia.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. They are also good when served cold. I don't recommend freezing the leftovers.