Crab Stuffed MushroomsJump to Recipe
I’m all about celebrating the holidays this year with delicious and wonderful appetizers – even if you are just sharing them with your immediate family! These Crab Stuffed Mushrooms are the perfect mix of fancy, but also easy to make.
While some recipes like to use larger mushrooms for stuffing, I prefer smaller mushrooms for these since the filling is so rich and flavorful thanks to the Bumble Bee® Lump Crabmeat. Also, smaller mushrooms means bite-sized!
Sure, it’s a little more work to prep 30 small mushrooms instead of a dozen larger mushrooms, but I think it’s a worth it trade. Having delicious lump crab meat from Bumble Bee Seafoods makes prepping these bite-sized mushrooms even easier. Bumble Bee’s canned Lump Crabmeat is a great product to work with. It’s high in protein, fresh tasting, wild caught and never contains artificial colors or flavors.
Try out these Crab Stuffed Mushrooms if you are looking for something special to add to your menu for New Years!
For over a century, Bumble Bee Seafoods has been on a mission to show everybody how wonderful seafood can be. For more recipes and product info, be sure to visit www.bumblebee.com.
Crab Stuffed Mushrooms are a great appetizer option for any celebration. Easy to make and so delicious. Try them out!
- Preheat oven to 375˚F. In a medium bowl, stir together Bumble Bee® Lump Crabmeat, scallions, cream cheese, mayonnaise, cheddar, and Old Bay seasoning.
- Rinse white button mushrooms well and dry them off. Then use a paring knife to hollow out the mushrooms. Spoon the crab filling into each mushroom until it full and has a slight mound on each mushroom. Sprinkle the mushrooms with breadcrumbs.
- Bake the mushrooms for 20-25 minutes until they are golden brown on top and bubbling.
- Let mushrooms cool slightly before serving, but serve while warm.
NOTE: I like to use a smaller mushroom for these so the appetizers are bite-sized and easy to pick up. Feel free to use larger mushrooms if you want to make these an entrée and eat them fork and knife style.
Leftover mushrooms store well in the fridge for a few days. Reheat in a 325˚F oven until warmed through.
How to Make Crab Stuffed Mushrooms
I like to use lump crabmeat for these so you get nice chunks of crab in the mushrooms.
The filling for these stuffed mushrooms has some really classic flavors. I like the mix of creamy ingredients: cream cheese, mayo, and cheddar cheese.
Filling these mushrooms are a labor of love for sure. I like to use a paring knife to hollow out the mushrooms and then really stuff them full.
While you might be temped to get big mushrooms so you have less to fill, don’t do it! Smaller mushrooms actually work better in my opinion so they are almost bite-sized.
It’s more filling and prepping that way, but I like a smaller mushroom for appetizers.
You should get around 30 stuffed mushrooms out of the batch of filling, but of course that can vary quite a bit based on the size of mushrooms you end up using and how full you stuff them!
Sprinkle the stuffed mushrooms with breadcrumbs and bake them at a toasting 375˚F for 20-25 minutes until the mushrooms are tender and the tops are browned and bubbling.
Let these cool for a few minutes before serving them up!
If you want to make these stuffed mushrooms in advance, they hold up really well and store fine in the fridge for a few days.
Reheat the mushrooms in a warm oven for 10 minutes or so until they are warmed through.
Have a great New Years week everybody!