Crab stuffed mushrooms are filled with a creamy tender crab stuffing. An elegant appetizer that is a simple recipe to make.
These stuffed mushrooms are a gourmet appetizer recipe that can be made at home. Great for entertaining or for a fancy family dinner.
Sometimes when we go out to dinner I like to order stuffed mushrooms. I have always loved mushrooms so any kind of mushroom recipe is on my radar to try.
I like the stuffed mushrooms at Red Lobster so I thought I would give making them a try. Here is how I make my version of crab-stuffed mushrooms.
How To Clean Mushrooms
Mushrooms need to be cleaned because sometimes they will have a little bit of dirt on them. So what I like to do is under running cold water. Using my hands I will wipe clean any dirt off the mushrooms.
Then I will make sure to dry them off as much as I can by patting them dry with a paper towel.
Mushrooms tend to hold water and that will be released while cooking. It’s also best not to soak them for this same reason.
Once I have the mushrooms cleaned and dried I will remove the stems from the caps. I do reserve 3 of the stems to add into the crab mixture.
With all the stems removed I will use a spoon to scrape out the gills that are in the inside of the cap.
For this recipe, you can use whatever type of mushroom you have on hand. In the pictures, I used a white mushroom but I have also used brown and portabello as well.
They all tasted really good for this recipe.
How To Make Crab Stuffed Mushrooms
I place the fresh crab into a colander. Then run cold water to rinse off the juice that the crab may have been packed in.
This also helps rinse off some of that strong seafood taste the crab may have. I found by not doing this the stuffed mushrooms will have a strong seafood taste.
You could use imitation crabmeat if you like, however, I’m sure the flavor would be different.
In a mixing bowl add crab, diced green onion, room temperature cream cheese, miracle whip, bread crumbs, shredded mozzarella cheese, the diced mushroom stems, cajun seasoning, and Italian seasoning.
Adding the mozzarella cheese into the mixture helps to bind with the cream cheese so there is no need for egg in this stuffing mixture.
Carefully mix all the ingredients together until all combined. If you would like you could add red bell pepper for added color or red pepper flakes for added heat.
When we add pepper flakes we found that about a teaspoon added enough heat for us.
Once the ingredients are mixed together I will spray a baking dish with cooking spray.
Then start to fill the mushroom caps with the filling. As I fill the mushroom caps I will place them into the prepared baking dish.
Once the mushrooms are filled I will sprinkle more shredded mozzarella cheese over the tops of the mushrooms.
This is why I spray the baking dish with cooking spray. Just in case the cheese falls to the bottom of the dish and melts. You know me I’m all about easy clean up as well.
How Long To Cook Crab Stuffed Mushrooms For
With the mushrooms sprinkled with more mozzarella cheese, I will cover the baking dish with foil.
Covering the baking dish with foil helps to bake the mushrooms better. I have gone without using foil and the mushrooms where not cooked all the way in the 30 minutes.
Place into a preheated 400℉ oven for 30 minutes. In the last 5 minutes, I will remove the foil.
For the last 5 minutes, you also place them under the broiler for a more golden color.
My family really enjoys these crab stuffed mushrooms. We hope your family will as well.
Answering the question “what’s there to eat” ~ Jen
Other My Creative Manner recipes you may enjoy are:
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Crab Stuffed Mushrooms
Juicy mushrooms that are stuffed with a tender crab that is combined with cream cheese and miracle whip filling.
- 10 Mushrooms I used white mushrooms, however, you could use brown or portobello
- 4 Ounce Fresh Crab Meat
- 1/4 Cup Green Onion Finely chopped
- 4 Ounce Cream Cheese Room tempature
- 1/4 Cup Miracle Whip
- 1/4 Cup Bread Crumbs
- 1/2 Cup Shredded Mozzarella Cheese
- 3 Mushroom Stems Finely Chopped
- 1 Teaspoon Cajun Seasoning
- 1 Teaspoon Italian Seasoning
Preheat Oven to 400 ℉
Spray a baking dish with cooking spray and set aside.
Clean the mushrooms off by running underwater and clean any dirt off the mushroom using your hand. With paper towel dry off the mushrooms as best as you can.
Remove the stems from the mushroom caps, saving three for the ingredients. Scoop out the gills using a spoon. Set mushrooms aside.
Dice 3 of the mushroom stems as well as the green onion into bite size pieces.
I like to place the fresh crab meat into a colander and rinse with cold water to remove any of the juice and remove some of the strong seafood taste.
In a mixing bowl add the fresh crab meat, green onion, room temperature cream cheese, miracle whip, bread crumbs, 1/4 cup of the shredded mozzarella cheese, cajun seasoning, and Italian seasoning. Mix all ingredients together well.
Fill the mushroom caps with the filling and place them into the prepared baking dish.
With all the mushroom caps filled sprinkle the tops with the rest of the mozzarella cheese.
Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 5 minutes. Serve and enjoy