Crab Stuffed Mushrooms Recipe
Rich with creamy cheeses and bursting with seafood flavor, Crab Stuffed Mushrooms are the ultimate appetizer for any occasion, from holidays to casual get-togethers.
Baked until hot and golden, these bite-sized beauties offer savory comfort and Italian flair in every mouthwatering bite.
Star Players Behind These Crab Stuffed Mushrooms
- Baby Portobello Mushrooms – Their meaty texture and earthy flavor create the perfect edible vessel for the cheesy crab mixture.
- Imitation Crab Meat – Mild, tender, and seafood-sweet, it delivers the essence of crab without the fuss.
- Cream Cheese – Softened to silky smoothness, it gives the filling richness and creamy depth.
- Sour Cream – Lightens the cream cheese base while adding a subtle tang that balances the richness.
- Mozzarella Cheese – Melts beautifully and stretches slightly, giving the filling that cheesy, comforting pull.
- Scallions (Green Parts Only) – Offer a fresh oniony bite and a pop of color in every stuffed cap.
- Italian Seasoning & Garlic – Bring the herbaceous and aromatic notes that elevate the filling into something truly crave-worthy.
How to Make These Cheesy Crab Stuffed Mushrooms
Preheat your oven to 350°F and line your baking sheet for easy cleanup.
Mix softened cream cheese with sour cream, minced garlic, and Italian seasoning. Fold in finely chopped crab, sliced scallions, and shredded mozzarella.
Spoon this luscious mixture into cleaned mushroom caps, arranging them slightly apart on the baking sheet.
Bake until hot, golden, and bubbling with savory goodness—typically 20 to 30 minutes. Garnish with more fresh scallions and serve warm.
Tips, Twists, and Little Extras
For deeper flavor, sauté the mushroom caps briefly before stuffing to bring out their earthy notes and reduce moisture. If you prefer real crab meat, feel free to swap it in for an elevated twist—just be sure to flake it well and check for shells.
Add a touch of spice by folding in a pinch of red pepper flakes, or give the dish a gourmet upgrade by topping each mushroom with a sprinkle of Parmesan before baking. Monterey Jack can also replace mozzarella for a slightly spicier, creamier profile.
If you’re prepping ahead, assemble the mushrooms up to a day in advance and refrigerate until ready to bake. This makes them a go-to party appetizer that’s as stress-free as it is delicious.
Keeping Crab Stuffed Mushrooms Fresh and Fabulous
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated 325°F oven for 10–15 minutes until warmed through—this keeps the filling creamy and the mushrooms tender.
Freezing is not recommended, as the creamy filling and mushrooms tend to release too much moisture when thawed, altering the texture.
Crab Stuffed Mushrooms Recipe
Ingredients
- ½ cup shredded mozzarella cheese
- 4 ounces imitation crab meat finely minced
- 1 small garlic clove minced
- Salt and freshly cracked black pepper to taste
- ½ cup sour cream
- 1 teaspoon Italian seasoning blend
- 2 scallions green parts only, thinly sliced, plus additional for garnish
- 1 pound baby Portobello mushrooms stems removed
- 4 ounces cream cheese softened
Instructions
- Set the oven to preheat at 350°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil to facilitate cleanup.
- In a mixing bowl, thoroughly combine the softened cream cheese, sour cream, minced garlic, and Italian seasoning. Incorporate the chopped imitation crab meat, scallions, and shredded mozzarella cheese into the mixture. Adjust seasoning by adding salt and pepper according to preference (a guideline amount is ½ teaspoon salt and ¼ teaspoon pepper). The resulting filling should yield approximately 2 cups.
- Evenly distribute the prepared filling into the hollow centers of each mushroom cap. Arrange the filled mushrooms on the baking sheet, ensuring at least 1 inch of space between each for even cooking. Bake for 20 to 30 minutes until the mixture is heated through and visibly bubbling. Finish with a garnish of sliced scallions.
