Crab Stuffed Mushrooms are an easy appetizer of sweet crab meat and Gruyere cheese baked to perfection inside a mushroom cap!
This post is sponsored by Princess Cruises. All opinions and text are 100% my own!
Crab Stuffed Mushrooms are an easy, elegant appetizer for any party. The combination of sweet crab meat, perfectly melted Gruyere cheese, and tender baked mushrooms are sure to impress your guests and I guarantee you that at the end of the night there won’t be any leftovers! Stuffed mushrooms are a great make-ahead appetizer too! Prep the mushrooms all the way to just before baking, cover them in plastic wrap, pop ’em in the fridge, and then bake when ready!
CRAB STUFFED MUSHROOMS
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I love mushrooms in just about any form. Add them to a creamy sauce in Beef Stroganoff, or stir them into Creamy Broccoli and Mushroom Chicken. The slightly earthy flavor and the meaty texture makes the perfect addition to just about any dish. I especially love stuffed mushrooms, and being from Maryland, Crab Stuffed Mushrooms are kind of my jam.
There’s nothing quite like fresh seafood, and boy did we get to have a lot of it on our vacation to Alaska with Princess Cruises…along with Baked Brie any time I got the chance. There were the most amazing fish tacos! (recipe for those coming next week), king crab boil, grilled salmon, and all kinds of amazing appetizers and dinners on our Island Princess cruise ship. Today I’m celebrating all that amazing food with these easy Crab Stuffed Mushrooms. They’re a combination of the stuffed mushrooms we had on the ship mixed with lots of crab meat for an Alaska at home bite you’ll adore!
This simple stuffed mushroom recipe only takes a few ingredients so the sweet crab meat and the mushrooms really shine through. I added Old Bay to my Crab Stuffed Mushrooms because in Maryland you just don’t have crabs without Old Bay. It’s the same reason I add it to my Crab Cake Recipe. Old Bay is a combination of spices that pairs perfectly with seafood and it gives the stuffed mushrooms crab the flavor of east coast crab cakes.
Other than the spices let’s talk about what goes into this crab mixture. This is a one, maybe two, bite appetizer so you want to keep it simple but really pack it full of flavor. I’ve added very finely diced onion and red bell peppers to the mix. Both of these add a little extra sweetness to the crab mixture and the red bell pepper also adds a little crunch and color. We all know people eat with their eyes first and the flecks of red pepper really make this Crab Stuffed Mushroom recipe stand out.
You know I can’t make a recipe without cheese. I mean who wouldn’t love perfectly melted Gruyere cheese holding all of that sweet crab meat together? Toss some Gruyere cheese in with the crab mixture AND add a little more on top along with some seasoned breadcrumbs before popping everything in the oven and you get a perfect cheese Crab Stuffed Mushroom!
How to make stuffed mushrooms
- Clean mushrooms with a damp paper towel and remove stems. Set aside.
- Combine filling ingredients in a mixing bowl.
- Spoon filling into mushroom cavities.
- Top with cheese and bake mushrooms until mushrooms are cooked through and cheese is melted.
- Remove from oven and serve immediately.
Speaking of stuffing the mushroom caps, let’s talk about mushrooms. You can use any type of mushroom for this. Baby portobellos are probably my favorite but they are a little hard to find in my area so I usually use white button mushrooms. A little tip when choosing your mushrooms for this recipe. Choose slightly larger mushroom caps. We want these to be one, or two, bites but mushrooms release water and shrink some as they bake. I used mushroom caps that were between 2-3 inches wide and they were perfect. Don’t wash your mushrooms, just use a damp cloth to clean any dirt from them and then gently remove the step so you are left with just the mushroom cap. Use a spoon to pack in the crab mixture, top with cheese and breadcrumbs, and you’re ready to bake.
Crab Stuffed Mushrooms are the perfect appetizer for parties. You can make them the day before the party and store them in an airtight container in the refrigerator overnight. Then before guests arrive just place them on a baking sheet and put them in the oven. If you want to be the host with the most make a combination of Crab Stuffed Mushrooms and Chorizo and Cheese Stuffed Mushrooms. I promise you your guests will be impressed!
Want more amazing mushroom appetizers?
- Spinach Dip Stuffed Mushrooms
- Mushroom Sausage Bites
- Jalapeno Popper Stuffed Mushrooms
- Buffalo Mushrooms Bites
- Stuffed Mushrooms
- Slow Cooker Garlic Mushrooms
- More appetizer recipes…
Tools used to make this Crab Stuffed Mushrooms recipe
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Silicone Mat: I use a silicone mat on my baking sheet practically everytime I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Ingredients
- 24 White Button Mushrooms cleaned with stems removed
- 2 tablespoons Onion finely chopped
- 2 tablespoons Red bell pepper finely chopped
- ½ pound Crab claw meat
- 1 cup Gruyere cheese shredded
- ¼ teaspoon Garlic powder
- 1 teaspoon Old Bay seasoning
- Salt & Pepper to taste
- 3 tablespoons Seasoned Panko breadcrumbs
Instructions
- In a bowl combine onion, red bell pepper, ½ cup of Gruyere cheese, garlic powder, and Old Bay. Stir to combine.
- Add crab meat and gently toss until it is mixed in. Salt and pepper to taste.
- Spoon the crab mixture into the mushroom caps and place them on a lined baking sheet.
- Sprinkle with remaining Gruyere and seasoned panko breadcrumbs.
- Bake in 350 degree F. oven to 20-30 minutes, until mushrooms are cooked through.
- Once cooked remove from oven and serve immediately.
Nutrition
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