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Crab Stuffed Mushrooms Recipes As Side Dish

crab-stuffed-mushrooms-as-side-dish

Crab Stuffed Mushrooms Recipe

Ingredients:

Seafood
8 oz: Pasteurized crab meat

Produce
1 cloves: Garlic
1: Lemon
1/2: Lemon (about 1-1/2 tablespoons), Juice of
4: Portobello mushroom caps
2 tbsp: Sweet onion
2 tsp: Thyme, fresh

Refrigerated
1: Egg

Baking & spices
1: Salt and freshly ground black pepper

Bread & baked goods
1/2 cup: Panko crumbs

Dairy
2/3 cup: Cheese, mild

Instructions:

  • Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  • Remove the stems from the portobello caps, dice them and add to a mixing bowl.
  • Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
  • Season each mushroom cap with salt and pepper and set aside.
  • Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems. Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture. Combine gently and season to taste with salt and pepper before stirring in the beaten egg. Divide the stuffing between the mushrooms and compress gently to form a slight mound.
  • Bake until the crab mixture is set and light golden brown, 10 to 12 minutes. Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve with lemon wedges and a dash of hot sauce if desired.
crab-stuffed-mushrooms-as-side-dish

Crab Stuffed Mushrooms With Spinach Recipe

Ingredients:

Meat
1/2 lb: Crab, cut into pieces

Produce
1 cup: Mushroom, stems
1 tsp: Parsley, fresh
4: Portabella mushrooms, large
1: Shallot
1 1/2 cup: Spinach

Baking & spices
1/2 tsp: Black pepper
1/2 tsp: Kosher salt
1/4 tsp: Red pepper flakes

Oils & vinegars
3 tbsp: Olive oil

Bread & baked goods
2 slices: Bread

Dairy
8 oz: Fontina cheese
3/4 cup: Heavy whipping cream
1/2 cup: Parmesan cheese
4 tbsp: Philadelphia cream cheese, whipped

Instructions:

  • Heat oven to 375°.
  • Heat up one tablespoon of the olive oil in a pan. Add the sausage and break apart.
  • As the crab is browning, add the heavy whipping cream to a bowl. Tear the bread into tiny pieces and add to the cream. Season with kosher salt and black pepper. Allow the bread to soak while you work on the remaining ingredients.
  • Wipe the mushrooms with a paper towel to clean. With a spoon, scoop out the insides to form a well. Chop up the stems and insides to make one cup. Reserve. Once the crab is browned, add in the minced shallot and reserved chopped mushroom stems. Season with kosher salt, black pepper and crushed red pepper. Allow to sauté for about two to three minutes. Add the spinach to the crab mixture. Mix. Remove from heat. Add the Parmesan cheese and cream cheese to the bread mixture. Combine well.
  • Add the sausage mixture to the cheese. Combine until uniform. Brush the outside of the mushrooms with a touch of olive oil. Place top down onto a non-stick baking sheet. Fill the mushrooms with the sausage/cheese mixture. Use it all. Top each with a generous amount of fontina cheese crumbles. Bake for 20 minutes. Turn on broiler. Broil for a few minutes to brown the cheese.

Crab Stuffed Mushrooms With Parmesan Cheese Recipe

Ingredients:

Seafood
1 cup: Crab, cooked

Produce
2 cloves: Garlic
1/2 cup: Green onions
2 tbsp: Italian parsley, fresh

Condiments
1/2 tbsp: Worcestershire sauce

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Baking & spices
1: Salt and pepper

Oils & vinegars
1: Olive oil spray

Bread & baked goods
1/2 cup: Bread crumbs or panko breadcrumbs, fresh

Dairy
1 box: Cream cheese
1/2 cup: Parmesan cheese

Other
12: Large white button mushrooms or cremini mushrooms cleaned with stems removed and discarded

Instructions:

  • Preheat oven to 375 degrees
  • Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crabmeat. Season with salt and pepper to taste.
  • Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops.

Crab Stuffed Mushrooms With Bacon Recipe

Ingredients:

Meat
2 strips: Bacon

Seafood
8 oz: Ready to eat crab meat

Produce
12: Baby portobello mushroom caps
2 cloves: Garlic
1/2 tsp: Onion powder
1 tsp: Parsley, fresh
3 handfuls: Spinach, fresh

Baking & spices
1/2 tsp: Old bay seasoning
1/2 tsp: Seasoning salt

Dairy
1: 4 cup shredded parmesan cheese + 6 teaspoons
8 oz: Cream cheese

Other
null: 5 tablespoons extra virgin olive oil

Instructions:

  • Pre-heat the oven to 350F.
  • In a medium skillet, cook bacon on medium heat until crispy.
  • Remove from heat and set aside. Pour out grease and wipe skillet clean with a paper towel. Add in 2 tablespoons olive oil. Heat oven medium heat. Once hot, add in garlic and stir for 2-3 minutes until fragrant.
  • Add in fresh spinach. Cook and stir for 2 minutes or until wilted. Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat. Add in crab meat and stir.
  • Add in 1 tablespoon of olive oil. Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning. Stir and cook for 2-3 minutes.
  • Remove from heat and set aside. Dice bacon and add to spinach mixture. In a large bowl, mix the cream cheese with an electric mixer until smooth. Add in crab mixture and stir to combine. Add in Parmesan cheese and stir well.
  • Wipe mushrooms off with a clean paper towel. If the stems are still in the mushrooms, remove those and discard. Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap.
  • Top each mushroom with 1/2 teaspoon of shredded Parmesan.
  • Line a baking sheet with foil.
  • Brush 1-2 tablespoons of olive oil on to the foil.
  • Put mushrooms onto the sheet and bake for 15 minutes.
  • Place mushrooms on a paper towel lined plate.

Crab Stuffed Mushrooms With Peppers Recipe

Ingredients:

Gluten free

Seafood
1 (5-ounce) can: Crab meat

Produce
4: Green onions
4 cups: Mushrooms, mixed whole brown
1/4 cup: Parsley, fresh

Baking & spices
1/4 tsp: Black pepper, freshly ground
1/4 tsp: Cayenne pepper
1/2: Red pepper
1/2 tsp: Sea salt

Dairy
1 (8-ounce) block: Cream cheese
1/4 cup: Parmesan cheese, grated

Instructions:

  • Preheat oven to 350°F.
  • In a large bowl, combine cream cheese, crab, red pepper, green onion, Parmesan, salt, black pepper, and cayenne pepper. Using a handheld mixer, beat until well-combined.
  • Transfer the filling into a small pastry bag fitted with a large round tip. Set aside.
  • Line a baking sheet with parchment paper.
  • Place the mushrooms bottom-side up on the baking sheet.
  • Pipe the crab filling into each mushroom.
  • Bake for 15 to 20 minutes or until the mushrooms are slightly soft. Garnish each stuffed mushroom with minced fresh parsley. Serve hot.

Crab Stuffed White Mushrooms Recipe

Ingredients:

Seafood
8 oz: Lump crab meat, jumbo

Produce
2 tbsp: Parsley, fresh

Condiments
1 tbsp: Lemon juice
3 tbsp: Mayonnaise
1 tbsp: Worcestershire sauce

Dairy
8 oz: Cream cheese
1/4 cup: Parmesan cheese, grated
3 tbsp: Sour cream

Other
36: White mushrooms (stems and gills removed)

Instructions:

  • Preheat oven to 350 degrees.
  • Place the cream cheese, parmesan, sour cream, mayonnaise, worcestershire sauce, lemon juice and parsley in a bowl. Beat the ingredients with a hand mixer on medium speed until smooth.
  • Add the crab meat to the bowl and fold together using a rubber spatula.
  • Fill the mushroom caps with the crab mixture and arrange in a baking dish.
  • Bake the mushrooms for 20-25 minutes or until just beginning to turn golden brown.
  • Remove from the oven and sprinkle with parsley, if desired. Serve immediately.

Crab Stuffed Mushrooms With Mayonnaise Recipe

Ingredients:

Makes 30 mushrooms

Seafood
6 oz: Lump crabmeat

Produce
4: Scallions
1 lb: Smaller white button mushrooms

Condiments
2 tbsp: Mayonnaise

Baking & spices
1 tsp: Old bay seasoning

Bread & baked goods
1/2 cup: Breadcrumbs

Dairy
1/2 cup: Cheddar, grated sharp
4 oz: Cream cheese

Instructions:

  • Preheat oven to 375˚F. In a medium bowl, stir together the Lump Crabmeat, scallions, cream cheese, mayonnaise, cheddar, and Old Bay seasoning.
  • Rinse white button mushrooms well and dry them off. Then use a paring knife to hollow out the mushrooms. Spoon the crab filling into each mushroom until it full and has a slight mound on each mushroom. Sprinkle the mushrooms with breadcrumbs.
  • Bake the mushrooms for 20-25 minutes until they are golden brown on top and bubbling.
  • Let mushrooms cool slightly before serving, but serve while warm.

Crab Stuffed Mushrooms With Parsley Recipe

Ingredients:

Seafood
3/4 cup: Crab meat, cooked

Produce
1: Garlic clove
10: Mushrooms, large white
1: Onion, small
1/4 tsp: Oregano, dried
1 tsp: Parsley, dried

Condiments
2 tbsp: Mayonnaise

Baking & spices
1: Salt and pepper

Oils & vinegars
1: Cooking spray
1/2 tbsp: Olive oil

Bread & baked goods
1/3 cup: Panko breadcrumbs

Dairy
1/4 cup: Parmesan cheese
2 tbsp: Spreadable soft cream cheese

Instructions:

  • Clean your mushrooms if needed, and remove the stems
  • Preheat the oven to 375°F/190°C. Lightly grease a large baking sheet with cooking oil spray
  • Put the mushrooms on a baking sheet.
  • Take a large bowl and combine crab meat, Panko breadcrumbs, grated parmesan cheese, cream cheese, mayonnaise, onion, garlic, and herbs. Season with salt and pepper to taste.
  • Stir the ingredients into a creamy filling. Taste if it needs more seasoning. Stuff the mushrooms with a big scoop of crab filling. Take a separate bowl and combine the oil with the remaining Panko breadcrumbs until all the crumbs are coated evenly, add more oil if needed.
  • Sprinkle the Panko mixture on top of the mushrooms. Bake the mushrooms for 18 minutes or until the edges become golden. Turn the oven to broil. Leave the mushrooms for approximately 2-3 minutes underneath the broiler until the mushroom topping turns golden and crispy. Serve immediately.

Crab Stuffed Mushrooms With Piquante Peppers Recipe

Ingredients:

Gluten free

Seafood
1 1/2 lbs: Crab meat

Produce
1 tbsp: Chives, fresh
2: Green onions, rounds
1 tsp: Lemon, zest
24 oz: Mushrooms
2 tbsp: Parsley, fresh

Condiments
2 tbsp: Lemon juice, fresh
1/2 cup: Mayonnaise

Baking & spices
10: Piquante peppers
1: Salt and pepper

Dairy
1/2 cup: Parmesan cheese, grated

Instructions:

  • Preheat oven to 350F
  • Mix all of the filling ingredients in a bowl and then fill the mushrooms with mounds of filling.
  • Sprinkle evenly with the Parmesan cheese.
  • Bake 20-30 until golden brown.

Mushrooms and Crab Stuffed Mushrooms Information

How to keep stuffed mushrooms from getting soggy?

  1. Don't soak the mushrooms in water when cleaning them.
  2. Bake the stuffed mushrooms at high temperature (400F).

Can You Freeze These? You can't freeze these stuffed mushrooms once they've been cooked, but you can freeze them once they are fully prepped and ready to go in the oven. Freeze the mushrooms on a baking tray, and once frozen you can transfer them to a freezer bag. You can cook the mushrooms from frozen.

Top 10 Dishes to Serve With Stuffed Mushrooms

  • French Onion Soup. With meaty dishes, soup is always a favorite recipe.
  • Mixed Vegetable Salad.
  • Garlic Bread.
  • Mashed Potato.
  • Lemon Garlic Pasta.
  • Pesto Chicken Pasta Salad.
  • Lobster Risotto.
  • Cocktail Meatballs.

Storage Instructions: Crab stuffed mushrooms are best eaten fresh. You can store leftovers in an airtight container in the refrigerator for up to 48 hours after serving.

If you don't want to use crab stuffing, do this instead: add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans.

7 health benefits of mushrooms

  • Decrease the risk of cancer.
  • Lower sodium intake.
  • Promote lower cholesterol.
  • Protect brain health.
  • Provide a source of vitamin D.
  • Stimulate a healthier gut.
  • Support a healthy immune system.

There are four types of mushrooms: saprotrophic, mycorrhizal, parasitic, and endophytic. While there are many different types of mushrooms within these categories, not all of them are edible. Since some may be poisonous or hallucinogenic, it's important to be careful if you ever try to pick mushrooms in the wild.

Oyster and shiitake mushrooms have the most fiber (at 2g per serving), Lemond says, and raw maitake mushrooms and portobellos exposed to UV light are among the highest in vitamin D. White mushrooms are also sold with enhanced levels of vitamin D. Ultimately, though, any mushroom is a good choice.

Mushrooms have very tough cell walls and are essentially indigestible if you don't cook them. Thoroughly heating them releases the nutrients they contain, including protein, B vitamins, and minerals, as well as a wide range of novel compounds not found in other foods.

Mushrooms are rich in carbohydrates, like chitin, hemicellulose, β and α-glucans, mannans, xylans, and galactans, which make them the right choice for prebiotics. Mushrooms act as a prebiotics to stimulate the growth of gut microbiota, conferring health benefits to the host.

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