Crab-Stuffed Mushrooms: Garlic Parmesan Baked Appetizer Recipe

These crab stuffed mushrooms are creamy, cheesy, and utterly delicious. They make a perfect appetizer for game day, holiday gatherings, or any get-together where finger food is welcome.

The BEST Crab Stuffed Mushrooms

Stuffed mushrooms are a longtime favorite, and these crab-filled versions take the classic to the next level. Tender mushroom caps are packed with a rich, cream cheese–based crab filling, topped with Parmesan, and baked until golden. They’re easy to prepare and always a crowd-pleaser.

Featured Ingredients

• Crab: The star of the dish. Use lump crab, canned crab, imitation crab, or a pre-packaged cooked crab—choose what works best for your budget and convenience.
• Cream cheese and mayonnaise: These give the filling a luxuriously creamy texture.
• Spices: Garlic powder, paprika, thyme, and salt give the filling balanced savory flavor.
• Cheese: Shredded mozzarella adds melty stretch and grated Parmesan adds a nutty finish. Swap in a similar cheese if you prefer.
• Baby bella mushroom caps: We like baby bellas for flavor and size, but whole white mushrooms or any medium mushroom with room for filling will work.

How to Make Crab Stuffed Mushrooms

Prepare the cheesy crab filling

Preheat the oven to 350°F. In a medium bowl, combine softened cream cheese, mayonnaise, garlic powder, paprika, thyme, and salt. Beat until smooth with a hand mixer. Fold in the crab meat and shredded mozzarella until evenly combined.

Stuff the mushrooms

Spoon the filling into each mushroom cap, mounding slightly so they appear full—about 1 teaspoon to 1 tablespoon per mushroom depending on size. Sprinkle each with grated Parmesan and drizzle with melted butter.

Bake and serve

Arrange the stuffed mushrooms on a greased baking sheet and bake for 15–20 minutes, or until the filling is hot and the tops are golden. Serve immediately for the best texture and flavor.

FAQs

What kind of mushrooms should I use?

Baby portabella (baby bella) caps are ideal for flavor and size, but whole white mushrooms or any medium-sized mushroom that can hold filling will work.

What kind of crab can I use?

Use any cooked crab you prefer: fresh lump crab from the market, canned crab, imitation crab, or a pre-packaged cooked crab product. Select based on availability and budget.

Top Tips for Crab Stuffed Mushrooms

Mushrooms vary in size—adjust the filling amount to match. Smaller caps need less, larger caps need more.

Remove stems carefully so the caps remain intact and don’t develop holes that let the filling escape.

Watch your oven closely near the end of baking; broilers and ovens vary and the cheese can brown quickly.

How to Serve Crab Stuffed Mushrooms

Serve these warm as a savory appetizer or as part of a buffet table. They’re best fresh from the oven. As an appetizer, this recipe serves about 4–6 people, depending on appetite and portion size.

Storage

While best enjoyed immediately, leftover stuffed mushrooms can be cooled and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.