Crab-Stuffed Mushrooms

Name: Crab-Stuffed Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 24 large baby Bella mushrooms ((about 1 lb.)); Olive oil cooking spray; 8 oz 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

Last updated: Jun 3, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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 served on a white plate.

I adore mushrooms. Their Umami taste is incredible. I enjoy sauteed mushrooms, mushroom frittata, breakfast mushrooms, and chicken and mushrooms.

And I really enjoy these crab-stuffed mushrooms! I love serving them to my family, but they're also very appropriate to serve when you have company over.

Just like these stuffed portobello mushrooms, they are festive, elegant, and very tasty.

When I serve them to my family, I like to 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.

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Ingredients
Variations
Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Mushroom Recipes
Recipe Card

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: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
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 that 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: I use garlic powder, dried thyme, black pepper, and paprika.

The ingredients needed to make crab-stuffed mushrooms.

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 these crab-stuffed mushrooms. The detailed instructions are included in the recipe card below. Here are the basic steps:

Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides.
Broil them in the middle of the oven until just tender, then drain on paper towels. (Photos 1-2).
Transfer the crabmeat to a medium bowl. Add the remaining ingredients except for the paprika and mix well. (Photo 3).
Spoon the crab mixture into the mushrooms, dividing it evenly. Sprinkle the stuffed mushrooms with paprika. (Photo 4).
Arrange the mushrooms back on the baking sheet. Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately. (Photos 5-6).

A six-photo collage showing the steps for making crab-stuffed mushrooms.

Expert Tips

The fresher the crab meat you use, the better this appetizer will taste. I find that the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy, so I don't like to use it in this recipe. 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 smaller mushroom 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 clean, don't wash the mushrooms. 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 it also 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.

Serving Suggestions

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

But you can also serve six per person as the main dish. When I do, I usually add a simple salad that I can make ahead of time, such as tomato salad, arugula salad, or cauliflower potato salad.

And to round out the meal, I add a buttered slice of 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 gently, in the microwave at 50% power. They are also good when served cold.