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 | ©addapinch.com

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

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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 | ©addapinch.com

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

Crab Stuffed Mushrooms Recipe

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

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Robyn Stone | Add a Pinch

Ingredients

  • 4-6 large Portabella 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup Panko bread crumbs

Instructions

  • 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, salt, garlic powder, and black pepper 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.
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Enjoy!
Robyn xo

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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11 Comments Leave a comment or review

  1. 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
    Cindy

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