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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 | ©
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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

Dinner 30 mins

Prep Time 10 mins
Cook Time 20 mins
Servings 4
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Crab Stuffed Mushrooms make such a perfect, warm weather meal. While they are perfect for a family meal, they are also excellent for entertaining.


  • 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


  • 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.

Nutritional Information

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

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Robyn xo

Fish and Seafood Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


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

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

    ps: there’s no link to the recipe?

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

  3. 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

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