Crab Stuffed Mushrooms

Get ready to elevate your appetizer game with these irresistibly creamy, crab-stuffed mushrooms! These bite-sized beauties combine tender mushroom caps with a luxurious blend of fresh crab and three cheeses that’ll make your taste buds dance.

Each mushroom is perfectly roasted before being loaded with a heavenly mixture of lump crabmeat, melty cheese, and bright pimientos, then topped with crispy, buttery panko for that essential crunch factor. Trust me – these will disappear faster than you can say “seconds, please!”

Ingredients

For the Mushrooms:

• 1 lb large baby bella mushrooms (about 24 mushrooms)
• 1 Tbsp olive oil
• 1 tsp kosher salt, divided

For the Filling:

• 4 oz cream cheese, room temperature
• 1/2 cup finely shredded cheddar cheese
• 1/4 cup finely shredded parmesan cheese
• 2 oz jar diced pimientos, drained and finely chopped
• 2 Tbsp chopped parsley, plus more for garnish
• 2 garlic cloves, grated
• 8 oz lump crabmeat, picked

For the Topping:

• 1/4 cup panko breadcrumbs
• 1 Tbsp unsalted butter, melted

Steps

1. Preheat your oven to 400°F (200°C). Create an elevated baking surface by placing a wire rack inside a foil-lined rimmed baking sheet – this ensures even heat circulation and prevents soggy bottoms.
2. Prep the mushrooms: Carefully remove stems (save them for stock!) and clean caps with a paper towel – never wash with water or they’ll get waterlogged. Toss caps with 1 Tbsp olive oil and 1/2 tsp salt until evenly coated. Arrange cap-side up on the prepared rack and roast for 20 minutes until tender. You’ll know they’re ready when you see liquid released onto the baking sheet.
3. While mushrooms roast, prepare the filling: In a medium bowl, combine room temperature cream cheese (this is crucial for smooth mixing), cheddar, parmesan, pimientos, parsley, garlic, and remaining 1/2 tsp salt. Mix until completely uniform. Gently fold in crabmeat, being careful not to break up the lumps – those chunks of crab are your star ingredient!
4. Make the topping: Melt 1 Tbsp butter and stir into 1/4 cup panko until every crumb is coated. This ensures even browning and maximum crunch.
5. Final assembly: Fill each mushroom with 2-3 teaspoons of crab mixture (don’t overfill or it’ll spill during baking). Sprinkle 1/2 teaspoon panko mixture on each. Return to rack cap-side down and bake for 15-20 minutes until topping is golden brown and filling is bubbling at edges (165°F/74°C internal temperature for food safety).

Smart Swaps

• Swap regular panko for gluten-free panko (1:1 ratio)
• Use reduced-fat cream cheese to lower calories without sacrificing texture
• Try imitation crab meat to make it budget-friendly

Make It Diabetes-Friendly

• Replace cream cheese with Neufchâtel cheese (reduces fat by 33%)
• Use almond flour instead of panko (reduces carbs by 75%)
• Portion size: 2 mushrooms = 8g net carbs
• Pair with a side salad to slow glucose absorption

Pro Tips

• Let cream cheese reach room temperature (about 1 hour) for smoothest mixing
• Don’t skip the wire rack – it prevents soggy mushrooms
• Gently press filling into caps to prevent gaps
• Serve immediately while panko is at peak crispiness