Crab Meat Stuffed Mushrooms Recipe

Clean and trim mushrooms

Preheat the oven to 375°F (190°C). Gently wipe mushroom caps with a damp paper towel to remove dirt. Remove and reserve stems by twisting or cutting them out, creating cavities for stuffing. Finely chop the removed stems and set aside.

Prepare baking sheet

Line a baking sheet with parchment paper or lightly grease with oil. Arrange the cleaned mushroom caps, hollow side up, on the sheet so they sit snugly and don’t tip over.

In a medium bowl, combine softened cream cheese and mayonnaise until smooth. Stir in grated Parmesan, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, chopped chives and parsley, Old Bay seasoning, salt, and black pepper until evenly incorporated.

Add the lump crab meat and the chopped reserved mushroom stems to the bowl. Gently fold the crab into the cheese mixture with a spatula, trying to keep some lumps intact for texture. Fold in the breadcrumbs to bind the mixture; the filling should be moist but hold shape. Taste and adjust seasoning (add a pinch more salt, pepper, or lemon juice if needed).

Lightly brush the mushroom caps with olive oil (or melted butter) to prevent drying. Using a small spoon, mound about 1 rounded teaspoon to 1 tablespoon (depending on cap size) of the crab mixture into each mushroom cavity, slightly overfilling to create a domed top. If you have 24 mushrooms and 12 oz crab, expect roughly 1/2 oz filling per mushroom—adjust fill amount so mixture is used evenly.

Sprinkle a light dusting of extra Parmesan over each stuffed mushroom for a golden finish. Brush tops very lightly with melted butter if desired for browning.

Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until the filling is hot and the tops are bubbly and lightly golden. For extra browning, switch the oven to broil for 1–2 minutes at the end—watch closely to avoid burning.

Remove from oven and let rest on the baking sheet for 3 minutes to set.

Arrange stuffed mushrooms on a serving platter. Garnish with minced fresh parsley and an optional squeeze of fresh lemon over the top. Serve warm as an appetizer.

Leftovers: store in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F (160°C) oven for 8–10 minutes until warmed through.