Crab Stuffed Mushrooms Recipe


5 from 1 vote
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Crab Stuffed Mushrooms make such a perfect, warm weather meal. While they are perfect for a family meal, they are also excellent for entertaining.

Crab Stuffed Mushrooms Recipe | ©

I like to make these crab stuff mushrooms ahead of time and then bake them right before serving for dinner.


You can easily assemble the crabmeat stuffing and stuff into large Portabello caps for a dinner or in smaller Portabello or even white mushroom caps as an appetizer up to a day before you plan to use them.

Their versatility really does make them a go-to recipe in my book.

Crab Stuffed Mushrooms Recipe | ©

Here’s the recipe to my Crab Stuffed Mushrooms. I think you’ll love them!

Crab Stuffed Mushrooms Recipe

5 from 1 vote
Crab Stuffed Mushrooms make such a perfect, warm weather meal. While they are perfect for a family meal, they are also excellent for entertaining.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 4-6 large mushroom caps, or 24 small Portabella or white button mushroom caps
  • 2 cups crab meat
  • 1 (8-ounce package) cream cheese, , softened
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Stone House Seasoning
  • 1 cup panko


  • Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.
  • Place mushrooms onto a rimmed baking sheet.
  • Combine crab meat, cream cheese, parsley, onion, cheese, and Stone House Seasoning in a medium bowl. Spoon into mushroom caps. Top each mushroom cap with bread crumbs. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout. Serve warm.


Calories: 408kcal | Carbohydrates: 19g | Protein: 28g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1486mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 889IU | Vitamin C: 18mg | Calcium: 228mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review


  1. Sarah says:

    These are great! I added some spinach to the mixture too and served with roasted asparagus.

  2. Nutmeg Nanny says:

    Oh my, this looks wonderful 🙂 My husband would go crazy for this dish!

  3. Mushrooms Canada says:

    Crab just belongs in mushrooms!! LOVE this recipe… it’ll be going to good use this weekend. Thanks for sharing!


  4. Cindy Groshko says:

    Hello again Robyn;

    Made these today and they are the BOMB!!!! I added some spinch to the filling but kept the rest the same.
    Wonderful!! My husband says with all the good food I’ve been making, that he never wants to go out to eat ever again. Uhhhh. WHAT???

    Keep up the great work honey!!!
    Best Wishes

  5. BusyWorkingMama says:

    Those look lovely!

  6. Liz says:

    Thank you, Robyn. Sounds wonderful. Have another super-duper day!

  7. Tieghan says:

    Crab stuffed mushrooms?!! Holy Yum!! Making these as soon as I can. Which mean like today!

  8. Kiran @ says:

    Can’t go wrong with delicious crab stuffed mushrooms! yum 🙂

    ps: there’s no link to the recipe?

  9. Anne B. says:

    Am I missing the link to this recipe???

    1. Robyn Stone says:

      Hi Anne! Thanks so much for noticing that for me! I’ve updated the post with the link! xoxo

    2. Anne B. says:

      Thank you! Recipe looks yummy!