Crab Stuffed Mushrooms Recipe

Prepare and roast mushroom caps

Preheat the oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel. Remove stems by twisting and gently pull out; reserve stems for filling. Place mushroom caps gill-side up on a rimmed baking sheet lined with parchment or lightly oiled. Brush each cap with 1 tablespoon olive oil (divide as needed), and season the inside lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Roast the caps for 8–10 minutes until they begin to soften but hold shape. Remove from oven and set aside; leave oven on for filling bake step.

Prepare stems

Finely chop the reserved mushroom stems and set aside to sauté with the filling aromatics in the next section.

Sauté aromatics and stems

Heat a small skillet over medium heat and add 1 teaspoon olive oil or 1/2 tablespoon butter. Add the finely chopped reserved mushroom stems and the minced garlic. Sauté 2–3 minutes until softened and any liquid has evaporated. Transfer to a mixing bowl and let cool 1–2 minutes.

Combine filling ingredients

To the bowl with sautéed stems, add the 10 oz crab meat (flaked and checked for shells), 4 oz softened cream cheese, 3 tablespoons mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, 1 teaspoon Old Bay, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, and 2 chopped green onions. Stir gently to combine without breaking up the crab too much.

Fold in dry ingredients and season

Add 1/2 cup finely grated Parmesan and 1/2 cup panko breadcrumbs (reserve a tablespoon of panko for topping). Mix in 1 tablespoon melted butter to moisten the breadcrumbs and 1/4 teaspoon hot sauce if using. Taste and adjust seasoning with a pinch more salt or Old Bay as needed.

Portion filling

Using a small spoon, portion about 1 to 1 1/2 tablespoons of the crab mixture into each roasted mushroom cap, mounding slightly. The mixture should fill each cap and slightly heaped.

Top and prepare to bake

Sprinkle the reserved tablespoon of panko and the additional 2 tablespoons grated Parmesan evenly over the filled mushrooms. Drizzle the tops lightly with the remaining 1 tablespoon olive oil or melted butter to promote browning.

Bake until golden

Bake the filled mushrooms in the preheated 375°F (190°C) oven for 12–15 minutes, until the filling is heated through and the tops are golden-brown. If desired, switch to broil for 1–2 minutes at the end to crisp the topping, watching carefully to prevent burning.

Garnish and serve

Remove from oven. Sprinkle with the remaining 1 tablespoon chopped parsley. Serve warm with lemon wedges on the side for squeezing over the mushrooms.