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Crab Stuffed Mushrooms

Updated Sep 30, 2020Published Apr 5, 2018 By Julia 25 CommentsThis post may contain affiliate links.

Summary:
This is a simple recipe for mushrooms stuffed with crab and cream cheese, then sprinkled with a parmesan topping. It's perfect for anyone who loves crab dip and stuffed mushrooms. Savory and cheesy, with a noticeable but not overpowering crab flavor.
crab stuffed mushrooms served on plate

Crab Stuffed Mushrooms

4.9 from 17 votes
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Prep: 15 mins
Cook: 30 mins
Yield: 4 servings

INGREDIENTS

  • 20 ounces mushrooms (Note 1)
  • 2 tablespoons finely grated parmesan cheese (Note 2)
  • 1 tablespoon chopped fresh parsley
  • salt

Filling:

  • 1/2 (8-ounce) brick cream cheese (Note 3)
  • 4 ounces crab meat, finely chopped (Note 4)
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon table salt

INSTRUCTIONS

  • Prepare Mushrooms: Preheat oven to 400 F. Line baking sheet with parchment paper. Snap stems from mushrooms (Note 5), and place mushroom caps, open side up, on lined baking sheet about 1 inch apart. Season with salt (Note 6).
  • Make Filling: Microwave cream cheese in 10-second intervals until very soft and pliable. Stir all filling ingredients in large mixing bowl until well-mixed, without any cream cheese lumps. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
  • Bake & Serve: Bake uncovered at 400 F until mushrooms are very tender and filling appears nicely browned, about 30 minutes (Note 7). Top with chopped parsley and serve hot (Note 8).

NUTRITION

Makes 4 Servings
Amount Per Serving (5-6 stuffed mushrooms):
Calories 160 (61% from fat)  
Total Fat 11g 16%
   Saturated Fat 7g 33%
Cholesterol 58mg 19%
Sodium 390mg 16%
Net Carb 5g  
Total Carb 5.5g 2%
   Dietary Fiber 0.5g 1%
   Sugars 0g  
Protein 9g  
Vitamin A 10% · Vitamin C 8% · Calcium 10% · Iron 12%

PHOTOS

crab stuffed mushrooms served on plate
mushrooms after stuffing with crab mixture
crab stuffed mushrooms served on plate
close up view of crab stuffed mushrooms

NOTES & TIPS

(1) Mushrooms. I use cremini or baby bella. 20 ounces weight is about 20 to 25 individual mushrooms. To reduce the likelihood of soggy stuffed mushrooms, avoid using water to clean the mushrooms. I use a pastry brush to remove debris.
(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(3) Cream Cheese. Same as 4 ounces, or half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(4) Crab Meat. I use canned crab meat from Trader Joe’s. It’s an affordable crab that’s available year round, and you can find it in their refrigerated section near the fresh seafood. As with any canned food, make sure you drain it before weighing the appropriate amount to use for this recipe.
(5) Mushroom Stems. To snap a stem from a mushroom, bend the stem slightly in one direction until it pops off. The stems will not be used in this recipe; you can save them them for another dish, like vegetable stir fry, mushroom omelette, or mushroom cheeseburger casserole.
(6) Salting Mushrooms. Salt helps the mushrooms release liquid so that they don’t get too soggy during baking, and also improves their overall flavor and texture. You can use any kind of salt — I typically use table salt or freshly ground kosher salt, and sprinkle it over the mushroom caps. I don’t measure the amount used.
(7) Baking Mushrooms. I position an oven rack so that the stuffed mushrooms are baking in the center of the oven. At 400 F, they turn nicely brown on top after 30 minutes. You may need to add 5 to 10 minutes to the baking time if you doubled the recipe or if the mushrooms were stuffed the day before and have been refrigerated. If your mushrooms are browning too fast before 30 minutes have elapsed, you can cover them with foil.
(8) Serving. These stuffed mushrooms are best served hot. They don’t taste good once they’ve had a chance to cool, so serve them promptly. They can be an appetizer served during the holiday season, or part of an everyday main dish when served with sides like creamed spinach and mashed cauliflower.
(9) Make Ahead. You can prepare and stuff the mushrooms up to 1 day in advance. Don’t bake, and cover and refrigerate. About an hour before serving, preheat the oven and bake the stuffed mushrooms with an extra 5 to 10 minutes added to the baking time.

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Filed Under: Appetizers, Low Carb, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, crab, cream cheese, garlic, gluten free, mushrooms, oregano, oven, paprika, parmesan cheese

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Phenny Bryden

Yes I made this recipe using large portobello mushrooms and served at a family celebratory supper with bbq steaks and keto Brussels sprouts Caesar salad and everyone served gave fabulous praise for all the flavours and presentation on the dinner plate. Can’t wait for another occasion to do the same. The crab stuffed mushrooms were delicious!

Vote Up4Vote Down  Reply
3 years ago
A Mudd

Soooooooo good!! I used larger mushrooms, because that’s what I had. It made 6. I baked them for 40 minutes, because they were a little bit larger. They were so delicious. I ate all of them. LOL
These are definitely going on the regular rotation list for dinner!!

Vote Up4Vote Down  Reply
3 years ago
Janelle

Very tasty! I added a drizzle of butter and fresh lemon to mine as personal preference with anything crab. And same as the comment below- even my non-Keto husband loved them!

Vote Up3Vote Down  Reply
3 years ago
JamWow

The deliciousness was intense!! I ommitted the oregeno (personal preference). I also used twice as much cream cheese, about 6 oz of crabmeat, extra garlic & chunkier pieces of parmesan cheese. It made approx 20 caps. They were gobbled up quickly & will definitely be making them again, only doubling the batch 🙂

Vote Up3Vote Down  Reply
4 years ago
Grace

These were sooooo good. I made them with the large portobellos with Broccolini for a side.

Vote Up1Vote Down  Reply
11 months ago
Katherine D Grisso

Best stuffed mushrooms ever; this is a no-fail recipe!

Vote Up1Vote Down  Reply
2 years ago
Sue

Delicious

Vote Up1Vote Down  Reply
3 years ago
Minda

I made these tonight and they were a big hit! I wouldn’t change a thing.

Vote Up1Vote Down  Reply
4 years ago
Shawna Hrynyk

Awesome. I also added a little lemon juice and red chili flake.

Vote Up1Vote Down  Reply
4 years ago
Karly

This would be perfect for a dinner party! Easy to make but looks amazing! Thanks for sharing!

Vote Up1Vote Down  Reply
4 years ago
Linda

A step up from mine, with just cream cheese 💁. I love crab. Can’t wait to try them!

Vote Up1Vote Down  Reply
4 years ago
Joyce

Very good! We enjoyed this. I halved the garlic as that seemed like a lot.

Vote Up0Vote Down  Reply
2 years ago
GeoGirl

I just made these for lunch, used mozz instead of parmesan and no oregano. They were so good, even my non-keto husband loved them. I might try a drizzle of lemon next time.

Vote Up0Vote Down  Reply
3 years ago
Kathy

Do you think they would stay yummy if I put them in a crock pot to keep them warm after taking them out of the oven?

Vote Up0Vote Down  Reply
4 years ago
Sallie

Well, hubby has been making these crab stuffed mushrooms for me for 34 years!!!!!

Vote Up0Vote Down  Reply
4 years ago
Mimi

Even for all of the years I catered, I never served or made stuffed mushrooms just because they are awful if they get cold. So I’ve sort of forgotten about them! Now you’ve reminded me of how good they are, served hot of course, and good to know about the TJ’s crab.

Vote Up0Vote Down  Reply
4 years ago
Cara

I’m drooling. These look so stinking beautiful!!!

Vote Up0Vote Down  Reply
4 years ago
Rukshana Rahman

Can I use tuna instead? We never have crab meat, as husband is funny with it!

Vote Up-1Vote Down  Reply
2 years ago
Julia

Yes, I think that would work well. Make sure the can of tuna is thoroughly drained in a colander, and press down with paper towels to squeeze out any remaining moisture.

Vote Up0Vote Down  Reply
2 years ago
Kristen

Can you make this with imitation crab meat?

Vote Up-1Vote Down  Reply
4 years ago
amy martin

Imitation crab has lots of carbs if you’re watchimg for that. These turned out so yummy.

Vote Up1Vote Down  Reply
3 years ago
Gary B Crawford

I’ve made this with imitation crab. It tastes great and is a little less expensive.

Vote Up0Vote Down  Reply
3 years ago
Chenoa

Made this for dinner the other night. Everyone loved it!

Vote Up-1Vote Down  Reply
4 years ago
Regina

Can you make ahead and freeze to have for lunch?

Vote Up-1Vote Down  Reply
4 years ago
Julia

Hi Regina! I haven’t tried freezing them before, so I don’t know how they would turn out. If you do, I suggest freezing or refrigerating them AFTER prepping and BEFORE baking. Then, when you’re ready to have them for lunch, pop them in the oven to heat them up.

Vote Up0Vote Down  Reply
4 years ago

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