Crab-Stuffed Mushrooms Recipe: Creamy, Cheesy Appetizer

Crab Stuffed Mushrooms — a touch of hot sauce for just the right kick.

One of the perks of writing about food is being able to cook whatever I want when I want — and then call it “research.” That’s how I ended up with crab stuffed mushrooms for lunch on a random Tuesday. I wanted them, and the afternoon light was perfect for photos.

There wasn’t anyone around to share them with when I made them, so I happily claimed them as my own. In my house only two people truly love mushrooms: my son and I. The rest of the family could happily skip them forever. When mushrooms are on the table, we’ll both reach for the last sauteed piece like it’s a prize.

I’ll buy a pound of mushrooms just for the two of us and we’ll happily polish them off—raw, sauteed, baked, sliced or whole. Adding crab made these extra special, and I wanted to make sure I got good photos before my son could swoop in and steal the platter (or cast a shadow over the scene).

I enjoyed every bite. The mixture of crab and cream cheese, brightened by fresh chives and parsley and rounded out with a hint of garlic, was rich and balanced. What sets these apart is the splash of hot sauce — just enough to add depth without overpowering the delicate crab flavor.

By the time my son came home from school the mushrooms were still warm. He gobbled up every last one I saved for him and immediately asked when I would make them again.

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Ingredients

22–24 medium button mushrooms
1 tablespoon butter
1 teaspoon minced garlic
8 ounces crab meat
5 ounces cream cheese, softened
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup grated Parmesan cheese
1/8–1/4 teaspoon hot sauce (a few dashes to taste)
1/2 cup seasoned bread crumbs
Cooking spray

Instructions

Wipe mushrooms clean with a dry paper towel. Remove stems and trim ends. Chop the stems and sauté with garlic in butter until tender. Remove from heat and let cool slightly.
In a medium bowl combine cream cheese, chives, parsley, salt, pepper, Parmesan and hot sauce. Fold in the crab meat and the cooked mushroom stems.
Fill each mushroom cap with rounded tablespoons of the filling, creating a small dome.
Place bread crumbs in a small bowl and lightly coat the tops of the stuffed mushrooms. Arrange mushrooms in a baking pan and lightly spray the tops with cooking spray.
Bake in a preheated 350°F oven for about 20 minutes, or until the tops are golden and the filling is heated through.