Crab Stuffed Mushrooms Recipe

Clean and prep mushrooms

Preheat oven to 375°F (190°C). Wipe mushroom caps with a damp cloth to remove dirt. Remove stems by twisting gently; reserve stems for the filling. Place mushroom caps hollow-side up on a rimmed baking sheet lined with parchment or lightly oiled. Brush the inside of each cap with 1 tablespoon olive oil and sprinkle evenly with the kosher salt and black pepper.

Chop reserved mushroom stems finely (you should have about 3/4–1 cup chopped). Set aside.

Cook aromatics and mushroom stems

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter until foaming. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and chopped mushroom stems and continue to cook 2–3 minutes until the stems release moisture and soften. Season lightly with a pinch of salt and pepper. Remove from heat and let cool 3–4 minutes.

Combine filling

In a mixing bowl, add the cooled shallot-mushroom mixture, 10 oz lump crab meat (drained and checked for shells), 4 oz softened cream cheese, 2 tablespoons mayonnaise, 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, 2 tablespoons finely chopped parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/4 teaspoon hot sauce if using. Gently fold the ingredients together with a spatula until evenly combined — be careful not to break up the crab lumps too much. Taste and adjust seasoning with salt, pepper or more lemon as desired.

If the mixture feels loose, add up to 1–2 tablespoons additional panko to bind. The filling should hold its shape when scooped.

Fill mushroom caps

Using a small spoon or cookie scoop, mound about 1 to 1 1/2 tablespoons of the crab filling into each mushroom cap, pressing gently to compact slightly and create a neat mound. Arrange the filled mushrooms so they are snug but not crowded on the baking sheet.

Prepare topping

In a small bowl, combine 1/4 cup panko with 1 tablespoon melted butter and 1 tablespoon extra grated Parmesan. Stir until panko is evenly coated. Sprinkle about 1/2 teaspoon of the buttered panko mixture on top of each filled mushroom.

Bake

Bake in the preheated 375°F (190°C) oven for 16–20 minutes, until the filling is hot and the mushrooms are tender. For a golden, crisp top, switch the oven to broil on high for 1–2 minutes while watching closely; remove when the topping is nicely browned.

Remove from oven and let cool 3 minutes. Sprinkle with chopped chives or parsley and an extra tiny squeeze of lemon if desired. Serve warm as an appetizer or party bite.

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to warm through and crisp the topping.