Stuffed Mushrooms with Crabmeat

Mushrooms and crabmeat might seem like an unlikely pairing, but this recipe for mushrooms stuffed with crabmeat makes a memorable appetizer or party food. The umami flavor from the mushrooms and the delicate, sweet crabmeat in a creamy sauce combine beautifully. The crunchy breadcrumb and cheese topping seals the deal.

Take care when choosing and preparing the mushrooms. Store-bought varieties really only need wiping off because you want to get rid of any that are discolored or slimy. After less than 30 minutes in the oven, they emerge tender and full-flavored as well as brimming with creamy crabmeat sauce.

Ingredients for Stuffed Mushrooms with Crabmeat

• Fresh mushrooms: Large portobello mushrooms are perfect for stuffing but you can use medium white or chestnut varieties too.
• Crabmeat: Look for crabmeat with the cartilage removed, then drain and flake it.
• Mayonnaise: Creamy, tangy mayo spreads the crabmeat flavor and texture.
• Seasoned bread crumbs: This ingredient will give the topping a pleasant crust.
• Parmesan cheese: Grated Parmesan adds a salty and sour flavor.
• Garlic: Just a minced clove or two will give the mayo sauce an extra aroma.
• Minced fresh parsley (optional): Use fresh parsley for garnishing.

Directions

Step 1: Prepare the mushrooms

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Sort and clean the mushrooms, remove the stems (discard or save for adding to stock) and set the caps aside.

Editor’s Tip: You can avoid soggy mushrooms when you wash them by wiping rather than rinsing the caps.

Step 2: Make the crabmeat filling

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In a small bowl, combine the crabmeat, mayonnaise, bread crumbs, Parmesan cheese and minced garlic.

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Stuff into the mushroom caps and place on a greased baking sheet.

Step 3: Bake the mushrooms stuffed with crabmeat

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Bake at 400° for 20 to 25 minutes until the mushrooms are tender. If desired, sprinkle with parsley to serve.

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Recipe Variations

• Change the cheese: You can substitute the mayo with cream cheese, feta or add blue cheese on top for a cheesier profile.
• Add seasoning: Our recipe for mushrooms stuffed with crabmeat is quite light on seasoning but you can turn up the herb and spice flavors with paprika, oregano and thyme.
• Use imitation crab meat: Fresh crab is pricey and a more affordable variation that’s full of flavor uses imitation crab meat. The texture is a close enough match too.

How to Store Stuffed Mushrooms with Crabmeat

You can store stuffed mushrooms with crabmeat for a couple of days in the refrigerator in an airtight container. Reheat them in the oven at a gentler 350° until they’re warmed through.

Can you freeze stuffed mushrooms with crabmeat?

Mushrooms can be a difficult food to freeze because their high water content means they tend to become soggy when you thaw them. You can prepare the crabmeat stuffing in advance and freeze it for up to three months in an airtight container and then thaw overnight in the refrigerator.

Stuffed Mushrooms with Crabmeat Tips

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How do I avoid soggy mushrooms?

A common error is to run mushrooms under water or wash them to remove dirt. That results in a soggy mushroom. You can also draw out excess liquid by pre-cooking them for a couple of minutes upside down under the broiler.

What can I serve with stuffed mushrooms with crabmeat?

Smaller cremini or button mushrooms are great to serve as an appetizer or hors d’oeuvre. Your guests can just pick them off a platter. As a main dish, they go well with a caprese salad, leafy green salad or roasted vegetables drizzled in olive oil and herbs.

What are the best mushrooms to use?

Any mushroom with a clearly defined cap and easily detachable stalk will give you enough room to work with for the stuffing. So baby bella, portobello, white or chestnut are all perfect. Oyster or Shiitake varieties don’t really work for this recipe, as beautiful as their texture is.