This super easy recipe for seafood stuffed mushrooms features tender crab meat, tons of cheese, and garlic. Baked to bubbly perfection and super addicting!
These crab stuffed mushrooms have remained one of my most reliable recipes for years. They always garner a bunch of compliments and I have witnessed them turn “mushroom-haters” into “mushroom-believers”. Whether you are preparing food for a holiday gathering or bringing a dish to a potluck, these crab stuffed mushrooms are sure to please.
Ingredients for Seafood Stuffed Mushrooms
All you need to make this recipe is 6 simple ingredients. Here’s the lowdown on each component and a couple of helpful notes.
- White Mushrooms – While you can use any mushroom that has a nice cap for stuffing, we prefer to use white mushrooms for their flavor and shape.
- Crab Meat – You can find precooked crab meat in the seafood aisle at most grocery stores. It typically comes in an airtight pouch.
- Garlic Cloves – Opt for fresh garlic over garlic powder for maximum flavor. Mince the garlic as finely as you can to avoid large chunks.
- Green Onions – Green onions add a pop of color and zest to the stuffing.
- Mexican Cheese – We like to use a Mexican blend cheese, but mozzarella works great as well. If you have a bit of parmesan on hand, add it to the mix for a nice nutty flavor. You could also use cream cheese to make the filling more creamy.
- Mayonnaise – Any jarred mayonnaise will do the trick here. We are obsessed with the mayo at Trader Joe’s.
How to Make Seafood Stuffed Mushrooms
You will need to clean your mushrooms first. To do so, simply use a damp paper towel to do this, as submerging the mushrooms can lead to them being too wet and mushy later.
- Clean the Mushrooms: First, wipe the mushrooms clean and remove the stems.
- Prepare the Filling: Next, dice the onion and crab meat into tiny pieces. Press the garlic and grate the cheese. Toss everything in a large bowl with the mayo and stir until well-combined.
- Stuff the Mushrooms: Using a spoon, stuff the mushrooms with the filling mixture and place them on a baking sheet.
- Bake the Mushrooms: Next, bake the mushrooms in the oven at 350°F for about 20 minutes, or until the topping turns golden brown.
3 Tips for the Tastiest Seafood Stuffed Mushrooms
These 3 handy tips will help you make the most decadent seafood stuffed mushrooms.
- Use precooked lump crab meat. To make your life easier, snag precooked crab meat instead of having to cook fresh crab meat.
- Avoid overstuffing the mushrooms. Resist the urge to pack the mushrooms to the gills. You want them to be full, but not so overstuffed that the filling seeps out during the baking process.
- Give the stuffed mushrooms enough space. Assemble the stuffed mushrooms on a baking sheet with enough space in between. You don’t want to overcrowd them so much that they don’t get any heat on the sides.
Variations to Seafood Stuffed Mushrooms
- Use different mushrooms. Large portobello mushroom caps make for a great entree-sized stuffed mushroom. You can also use cremini mushrooms or baby bella mushrooms.
- Use lobster or shrimp instead. Swap out the crabmeat for lobster or shrimp instead. You could even use a combination of several different seafoods.
- Top the mushrooms with fresh herbs. For a pop of color and flavor, top the mushrooms with minced fresh parsley or dill when they come out of the oven.
- Use different cheese combinations. Swap the mozzarella cheese or Mexican cheese out for parmesan cheese or gouda.
- Tweak the seasonings. Add in Old Bay Seasoning, lemon juice, or cracked black pepper if you’d like.
Storing & Freezing Hot Tips
Crab stuffed mushrooms can be made ahead of time to make your life easier. Here are some tips on how to store and reheat them:
- Uncooked Stuffed Mushrooms: Prepare the mushrooms a day ahead of time to save on day-of prep. Just make sure you keep the stuffing stored in a separate airtight container from the mushrooms until you are ready to bake them. This will prevent them from becoming soggy.
- Freezing Stuffed Mushrooms: These mushrooms are not the best candidate for the freezer. The texture will become mushy when you reheat them and it will be hard to get that top layer of crispiness.
How do you keep stuffed mushrooms from getting soggy?
To prevent your stuffed mushrooms from getting super soggy, avoid soaking or rinsing the mushrooms under cold water at all costs. Instead, clean the mushrooms with a damp paper towel as they are prone to soaking up a ton of liquid.
Can stuffed mushrooms be overcooked?
Yes, it is possible to overcook seafood stuffed mushrooms. If you leave them in the oven for too long, the mushrooms will dry out and start to shrivel. About 20 minutes of cook time is sufficient for most mushroom recipes.
Can stuffed mushrooms be made ahead of time?
You can assemble seafood stuffed mushrooms a day in advance. Make sure to cover them tightly with plastic wrap or store them in an airtight container in the meantime.
Can you freeze seafood stuffed mushrooms?
It’s not a good idea to freeze seafood stuffed mushrooms. Mushrooms contain a ton of moisture and tend to get soggy upon thawing.
Other Similar Recipes to Try
- Sautéed Mushroom Appetizer – Savory mushrooms with parmesan
- Crab Mushroom Canapés – Creamy crab toasts
- Mushroom Bell Pepper Canapés – Mushroom and cheese toasts
- Broccoli and Crab Salad – Refreshing, crunchy broccoli salad
- 30 large white mushrooms
- 1 lb crab meat
- 5 garlic cloves
- 1/2 cup green onions
- 1 lb grated cheese mozzarella or Mexican cheese
- 2 tbsp mayonnaise
- Wipe the mushrooms clean and remove the stems.
- Dice the onion and crab meat into tiny pieces. Press the garlic and grate the cheese.
- Combine all ingredients together with mayonnaise in a large bowl.
- Stuff the mushrooms with the mixture and assemble them on a baking sheet.
- Preheat the oven to 350°F. Bake the mushrooms for about 20 minutes, or until the topping turns golden brown. Serve the mushrooms hot and straight away!
The "crab" you find in the store in pouches with the orange colouring I am seeing in your crab stuffed mushrooms is NOT crabmeat. It is pollock-a white fish.
Hey there! I appreciate your feedback and insight. Have a great day!
I used canned baby shrimp (1 6 oz. can and drained them) 1 cup Mexican cheese mix, 2 green onions sliced thin, 1 Tbsp. chopped garlic, fresh, from a jar, 2 Tbsp mayo and then added a good helping of Old Bay seasoning. Mixed well and spooned into 6 large portobello caps. Baked at 350 degrees for about 25 minutes. Lunch for the next 3 days! So yummy! I made the original recipe 1st with the Old Bay addition and everyone loved them at Christmas! Thank you so much!
Hi Alberta - Okay first off, YUM! I love Old Bay. What a great idea. So happy you and your loved ones enjoyed this recipe!
made these today, came out yummy and cute..too bad my kiddos don't like mushrooms,they ate only the filling, but still:))
Haha, I guess at least they ate something 🙂 Thank you for taking the time to comment, Alina!
Did you use imitation crab meat or real crab meat?
Yes, I did use imitation crab in this recipe.
Wow Natasha! This recipe is a definitely 5 stars. So so good . Made it for two Christmas parties and both times it was a hit . Very tasty and fancy looking side dish . Thank you, dear
Oh, I am so so happy! Thank you for sharing such nice feedback!
I used imitation crab meat from Costco
Natasha, did you use immitation crab meat or the real one?
Thank you very.much for.sharing your wonderful proven recipes:)