These easy crab stuffed mushrooms are baked with a creamy crab and Parmesan filling for a simple seafood appetizer. They're easy to make and great for a party or a holiday appetizer.

Crab stuffed mushrooms with melted cheese on top arranged on wood board with parchment paper.

The filling is made with cream cheese, crab meat, Parmesan, garlic, green onions, and a few simple seasonings. The mushrooms are ready for the oven in just a few minutes. When they bake, the cheese melts on top for a warm appetizer everyone will love.

These stuffed mushrooms are especially good for holiday entertaining. If you're putting together a spread of Thanksgiving appetizers or Christmas party bites, they're a simple seafood option to add to the menu.

Ingredients You'll Need

This easy crab stuffed mushrooms recipe uses a handful of simple ingredients.

Crab meat, cream cheese, mushrooms, and other ingredients.

Baby bella mushrooms: These cremini mushrooms have a little more flavor than white button mushrooms and make sturdy caps for stuffing. Look for mushrooms that are large enough to hold the filling.
Cream cheese: Soften the cream cheese so it blends easily with the other ingredients.
Garlic: Minced garlic adds a little extra flavor to the crab mixture.
Worcestershire sauce: Just a small amount adds savory flavor.
Green onion: Diced green onions add a fresh onion flavor to the filling.
Italian breadcrumbs: These help give the filling some texture and hold the ingredients together. You can also use panko breadcrumbs.
Parmesan cheese: Shredded Parmesan adds salty, savory flavor to the filling and makes a nice topping when the mushrooms bake.
Crab meat: Use drained canned white crab meat or lump crab meat. Be sure to check the meat and remove any shell fragments.
Parsley: A little chopped parsley adds color and herb flavor.

How to Make Crab Stuffed Mushrooms

Here's how to make these easy stuffed mushrooms.

Prep the mushrooms: Remove the stems from the mushrooms and clean the caps with a damp paper towel. Arrange the mushroom caps on a sheet pan lined with parchment paper.

Stuffing mixture in a white bowl with a spoon.

Make the crab mixture: In a medium bowl, mix the softened cream cheese, garlic, Worcestershire sauce, green onion, breadcrumbs, and half of the Parmesan cheese. Fold in the crab meat until everything is combined.

Stuff the mushrooms: Spoon the crab mixture into each mushroom cap. Sprinkle the remaining Parmesan over the tops and add a little chopped fresh parsley.

Mushroomed stuffed with crab mixture and topped with grated cheese.

Bake: Bake in a preheated oven at 350°F for 20 to 25 minutes, until the mushrooms are tender and the filling starts to brown.

Variations to Try

Add Old Bay: Mix a little Old Bay seasoning into the crab filling for more classic seafood flavor.
Try cheddar: Replace some or all of the Parmesan cheese with shredded cheddar for a slightly different flavor.
Swap the seafood: Finely chop cooked shrimp and mix it with the crab for a crab and shrimp stuffed mushroom. Or swap for imitation crab meat.
Add heat: A little jalapeno, a pinch of hot smoked paprika or red pepper flakes add some heat.

Baked crab stuffed mushrooms toped with cheese and parsley.

How to Serve

Serve these crab stuffed mushrooms warm, straight from the oven. They're great on a seafood appetizer platter or as a starter on their own.

Or serve them with drinks for happy hour or girls' night in with a margarita or a fun martini.

How to Store

Store leftover stuffed mushrooms in an airtight container in the fridge for up to 2 days. Let them cool before transferring them to the container.

To reheat, warm them in the oven until heated through.

More Easy Seafood Appetizers

If you're looking for more easy seafood appetizers, try these next:

Crab Pinwheels - Creamy crab and cheese rolled into soft tortillas and sliced into easy bite-size appetizers.
Easy Crab Rangoon Dip - A warm, creamy dip with crab and cream cheese that's easy to serve with crackers or toasted bread.
Crab Salad - A simple crab salad that's good with crackers, in sandwiches, or served as part of an easy lunch.

Crab Stuffed Mushrooms

Warm, creamy crab stuffed mushrooms with Parmesan baked on top. An easy seafood appetizer that's perfect for parties or holidays.

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Course: Appetizer

Cuisine: American

Prep: 10

Cook: 20

Total: 30

Servings: servings

Author: Lisa Wells

Ingredients

▢ ½ lb whole baby bella mushrooms 8-12 medium-sized mushrooms
▢ 4 oz cream cheese softened
▢ 1 tablespoon minced garlic
▢ 1 teaspoon Worcestershire sauce
▢ 1 green onion diced
▢ 2 tablespoon Italian breadcrumbs
▢ ¼ cup shredded Parmesan cheese divided
▢ 6 oz canned white crab meat drained
▢ Fresh parsley for garnish

Instructions

Preheat the oven to 350°F.
Remove the stems from the mushrooms and clean the caps with a damp paper towel. Arrange the mushroom caps on a parchment-lined baking sheet.
In a medium bowl, mix the cream cheese, garlic, Worcestershire sauce, green onion, breadcrumbs, and half of the Parmesan cheese. Fold in the crab meat.
Spoon the crab mixture into the mushroom caps. Sprinkle with the remaining Parmesan and chopped parsley.
Bake for 20-25 minutes, until the mushrooms are tender and the filling is hot and starting to brown on top.