Creamy garlic crab-stuffed mushrooms are a rich, elegant appetizer that’s surprisingly easy to make. Juicy mushroom caps are filled with a decadent mix of crab meat, cream cheese, garlic, and herbs, then baked until hot and golden. I love serving these for holidays, dinner parties, or anytime I want something a little fancy without a lot of fuss.
Why You’ll Love This Recipe
I love this recipe because it blends simple ingredients into something that tastes restaurant-worthy. The crab and cream cheese create a smooth, savory filling with just the right amount of garlic and herb flavor. The mushrooms stay tender and juicy, and the golden, cheesy tops make each bite irresistible. They’re easy to prep ahead, and always the first thing to disappear at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- White or cremini mushrooms (stems removed)
- Lump crab meat (fresh, canned, or imitation)
- Cream cheese (softened)
- Garlic (minced)
- Parmesan cheese (grated)
- Green onions or chives (finely chopped)
- Lemon juice
- Worcestershire sauce
- Salt and pepper
- Olive oil or melted butter (for brushing)
- Optional: breadcrumbs for topping
Directions
- I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
- I clean the mushrooms with a damp cloth and gently remove the stems.
- In a bowl, I mix the cream cheese, crab meat, garlic, Parmesan, green onions, lemon juice, Worcestershire sauce, salt, and pepper until well combined.
- I use a spoon or piping bag to fill each mushroom cap generously with the creamy crab mixture.
- I place the filled mushrooms in the baking dish, then brush the tops and sides with olive oil or butter.
- If I want extra texture, I sprinkle breadcrumbs or more Parmesan on top.
- I bake for 18–22 minutes, until the mushrooms are tender and the tops are golden and bubbly.
- I let them cool for a few minutes before serving warm.
Servings and Timing
This recipe makes about 20 stuffed mushrooms, depending on the size. It takes around 15 minutes to prep and 20 minutes to bake, so I usually have them ready in about 35–40 minutes total.
Variations
- I sometimes add a dash of hot sauce or cayenne for a spicy kick.
- A bit of Dijon mustard or horseradish adds a subtle tang to the filling.
- I use baby portobellos for larger, heartier bites.
- For a gluten-free version, I skip the breadcrumbs or use gluten-free ones.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 325°F for about 10 minutes or microwave in short bursts. I avoid overcooking so they stay creamy inside and not rubbery.
FAQs
Can I make these ahead of time?
Yes, I often assemble them a few hours in advance, store them covered in the fridge, and bake just before serving.
Can I use imitation crab?
Definitely. While I prefer lump crab meat for flavor, imitation crab works well and is more budget-friendly.
How do I keep the mushrooms from getting soggy?
I don’t wash the mushrooms directly under water—just wipe them clean—and I avoid overfilling the dish so moisture doesn’t build up.
Can I freeze them?
I don’t recommend freezing after baking, but I’ve frozen them unbaked with good results. I thaw in the fridge before baking.
What can I serve with these?
They pair beautifully with crisp salad, or as part of an appetizer spread with shrimp bruschetta.
Conclusion
Creamy garlic crab-stuffed mushrooms are one of those appetizers that look impressive but are secretly
Print
Creamy Garlic Crab-Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 mushrooms
- Category: Appetizer
- Method: Baked
- Cuisine: American
Description
These creamy garlic crab-stuffed mushrooms are an irresistible appetizer featuring juicy mushroom caps filled with a rich blend of crab meat, cream cheese, garlic, and herbs. Perfect for dinner parties or holidays, this easy recipe tastes gourmet but comes together in under 40 minutes.
Ingredients
- 20 white or cremini mushrooms (stems removed)
- 8 oz lump crab meat (fresh, canned, or imitation)
- 8 oz cream cheese (softened)
- 2 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- 2 tablespoons green onions or chives (finely chopped)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter (for brushing)
- Optional: 2 tablespoons breadcrumbs or extra Parmesan for topping
Instructions
- Preheat oven to 375°F (190°C) and prepare a greased or parchment-lined baking dish.
- Clean mushrooms with a damp cloth and remove stems.
- In a bowl, combine cream cheese, crab meat, garlic, Parmesan, green onions, lemon juice, Worcestershire sauce, salt, and pepper. Mix until smooth.
- Fill each mushroom cap generously with the mixture.
- Place mushrooms in the baking dish and brush tops with olive oil or butter.
- Optional: Sprinkle breadcrumbs or extra Parmesan on top for a crispy finish.
- Bake for 18–22 minutes until tops are golden and mushrooms are tender.
- Let cool slightly and serve warm.a
Notes
- Use baby portobellos for heartier bites.
- Add cayenne or hot sauce for heat.
- Assemble ahead and bake just before serving.
- To avoid soggy mushrooms, do not rinse under water—wipe clean only.
simple to make. The creamy crab filling, garlicky aroma, and perfectly baked mushrooms come together in a bite that feels fancy and comforting all at once. Whether I’m hosting or just treating myself, these are always a go-to favorite.
