Can I use canned crab meat?

Yes, canned lump crab meat works well and is a great alternative when fresh crab isn’t available. Just be sure to drain it thoroughly before using.

What mushrooms work best for this recipe?

White button or cremini mushrooms are perfect for bite-sized appetizers. For a meal, use portobello mushrooms for a hearty, satisfying dish.

Can I make these ahead of time?

Absolutely. Prepare the filling and stuff the mushrooms up to a day in advance. Store covered in the refrigerator and bake just before serving.

Can I freeze Crab-Stuffed Mushroom Caps?

It’s best to freeze them before baking. Place stuffed mushrooms on a baking tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding 5–7 extra minutes to the cooking time.

How do I prevent soggy mushrooms?

Precook your mushrooms briefly and let them drain upside down. This step removes excess moisture, ensuring a firm and flavorful bite.

Crab-Stuffed Mushroom Caps

Name: Crab-Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 medium button or cremini mushrooms, cleaned and stems removed; Olive oil spray; 8 oz cream cheese, softened; 1/2 cup breadcrumbs (fresh, panko, or Italian); 2 garlic cloves, minced; 1/2 tbsp Worcestershire sauce; 1/2 cup chopped green onions; 1/2 cup grated Parmesan cheese; 2–3 tbsp chopped Italian parsley; 1 cup cooked, finely chopped crab meat (King Crab or lump crab); Salt and pepper to taste

Description

These delicious and easy Crab-Stuffed Mushroom Caps are the perfect party appetizer or light supper. Use white button, cremini, or portobellos for a main course.

Ingredients

Scale

12 medium button or cremini mushrooms, cleaned and stems removed

Olive oil spray

8 oz cream cheese, softened

1/2 cup breadcrumbs (fresh, panko, or Italian)

2 garlic cloves, minced

1/2 tbsp Worcestershire sauce

1/2 cup chopped green onions

1/2 cup grated Parmesan cheese

2–3 tbsp chopped Italian parsley

1 cup cooked, finely chopped crab meat (King Crab or lump crab)

Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F.

2. Spray mushrooms with olive oil and place cap-side down on a baking sheet.

3. In a bowl, mix cream cheese, breadcrumbs, garlic, Worcestershire, green onions, Parmesan, parsley, and crab meat.

4. Season mixture with salt and pepper.

5. Fill each mushroom with 1½ tablespoons of the mixture.

6. Bake for 20 minutes. Broil for 1 minute at the end to brown tops.

7. Serve warm, garnish with herbs.

Notes

Precook mushrooms for 2–3 minutes to remove moisture.

Use fresh grated Parmesan for best flavor.

Add cayenne for heat or chopped artichokes/spinach for variety.

Can be prepped ahead and stored unbaked in the fridge for 24 hours.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mushroom
Calories: 204
Sugar: 20g
Sodium: 460mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1.3g
Trans Fat: 0.1g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 5mg