Crab-Stuffed Mushrooms With Parmesan Cheese

Crab-Stuffed Mushrooms With Parmesan Cheese

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 18 servings
Nutrition Facts (per serving)
58 Calories
4g Fat
3g Carbs
2g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 58
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 13%
Cholesterol 17mg 6%
Sodium 126mg 5%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 2g
Vitamin C 5mg 27%
Calcium 19mg 1%
Iron 1mg 3%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crabmeat and breadcrumbs make up a simple and very tasty stuffing for mushrooms. The crab stuffing is loaded with texture and buttery flavor. Some finely minced red bell pepper and green onions add festive color to the stuffing.

These mushrooms are versatile as well with many variations on the recipe. Use chopped cooked shrimp in the stuffing instead of crabmeat or change them up even more and make them with minced ham, browned bulk sausage, or chopped bacon. Portobello mushrooms are used in this recipe (pictured), but regular button mushrooms are fine, too.

This would make an excellent appetizer for a game day gathering, special dinner, holiday party, or a movie night snack for the family. 

"I used large baby bella mushrooms, which were the perfect size for picking up and popping in your mouth. The filling was delicious with just the right amount of crab and seasonings. This recipe made about 2 cups of filling. The recipe is easy to adjust depending on the size of your mushrooms." —Diana Andrews

Crab-Stuffed Mushrooms with Parmesan Cheese/Tester Image
A Note From Our Recipe Tester


  • Cooking spray

  • 1 pound large mushrooms

  • 6 tablespoons unsalted butter

  • 3 medium green onions, minced

  • 3 to 4 tablespoons minced red bell pepper

  • 4 ounces crabmeat, about 3/4 cup

  • 1/3 cup fresh fine breadcrumbs

  • 1/4 teaspoon Cajun or Creole seasoning blend

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt, or to taste

  • 2 tablespoons Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Crab-Stuffed Mushrooms With Parmesan Cheese ingredients

    The Spruce / Cara Cormack

  2. Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper. Spray lightly with cooking spray.

    parchment paper lined baking sheet

    The Spruce / Cara Cormack

  3. Trim the end of stems from mushrooms. Pop remaining stem out. Chop stems finely and set them aside.

    cleaned mushrooms on a plate, chopped mushroom stems in a bowl

    The Spruce / Cara Cormack

  4. Melt 2 tablespoons of the butter in a medium saucepan. Once melted, brush the melted butter over mushroom caps.

    baked mushrooms on a baking sheet

    The Spruce / Cara Cormack

  5. Melt the remaining 4 tablespoons butter in the saucepan over medium heat. When the butter is hot add the reserved chopped stems, green onions, and red bell pepper. Cook for 3 to 5 minutes, or until the vegetables are tender.

    chopped stems, minced green onions, and red bell pepper in a saucepan

    The Spruce / Cara Cormack

  6. Combine the vegetable mixture with the crabmeat, breadcrumbs, Cajun seasoning, and salt and pepper to taste.

    Combine the onion and butter mixture with the bread crumbs and crabmeat

    The Spruce / Cara Cormack

  7. Fill the mushrooms, mounding the stuffing in each cap.

    mushroom caps filled with crab mixture on a baking sheep

    The Spruce / Cara Cormack

  8. Sprinkle each filled mushroom cap with a little Parmesan cheese.

    Sprinkle each filled mushroom cap with a little Parmesan cheese

    The Spruce / Cara Cormack

  9. Bake for 15 to 20 minutes, until the crab stuffing is hot and mushroom caps are tender. Serve them hot. To keep them warm for a lengthy serving, use a warming tray, chafing dish, or slow cooker.

    Crab-Stuffed Mushrooms With Parmesan Cheese on a baking sheet

    The Spruce / Cara Cormack

Recipe Variations

  • Omit the green onions and use a few tablespoons of finely chopped sweet onions.
  • Substitute 3 to 4 ounces of cleaned, deveined, and cooked shrimp for the crabmeat. Chop the shrimp finely and add to the breadcrumb mixture.
  • Other possibilities for meat: cooked bacon, browned sausage, minced ham, or pancetta.
  • Leave the crabmeat out completely and add about 1/2 cup of shredded cheese and a few more tablespoons of minced vegetables.