Crab Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a shallow baking dish.

Clean mushrooms by wiping caps with a damp paper towel. Remove stems by gently twisting and pulling; reserve stems for the filling.

Brush the mushroom caps lightly with 1 tablespoon olive oil and season inside and out with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Place caps, cavity-side up, on the prepared baking sheet.

Prepare mushroom stems

Finely chop the reserved mushroom stems until small pieces remain. Set aside.

Sauté aromatics

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and sauté 2–3 minutes until softened. Add the minced garlic and chopped mushroom stems and cook 2–3 more minutes until fragrant and most liquid has evaporated. Remove skillet from heat and let cool 3 minutes.

Combine filling

In a medium mixing bowl, combine the sautéed shallot/garlic/stem mixture with 12 oz lump crab meat, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons finely chopped parsley, and the thinly sliced green onions. Gently fold until evenly combined, taking care not to break up crab lumps too much.

Add binders

Stir in 1/2 cup Panko breadcrumbs and 1/4 cup grated Parmesan to bind the mixture—this will make the filling moist but hold its shape. If mixture seems too wet, add up to 1–2 tablespoons additional Panko.

Taste a small amount and adjust for seasoning—add a pinch more salt, lemon juice, or Old Bay if desired.

Spoon the crab filling into the prepared mushroom caps, mounding slightly to form a generous dome on each cap (about 1 to 1 1/2 tablespoons filling per mushroom).

For the topping (optional), combine 2 tablespoons Panko with 1 tablespoon melted butter and 1/2 teaspoon lemon zest; sprinkle a small amount over each stuffed mushroom, then evenly sprinkle the 1/4 cup grated Parmesan over the tops.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the filling is set and the tops are golden-brown. If you want a crisper, browned top, switch to broil for the last 1–2 minutes—watch closely to prevent burning.

Remove from oven and let cool 2–3 minutes on the baking sheet.

Garnish with 1 tablespoon chopped fresh parsley and a light sprinkle of lemon zest. Serve warm.