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Crab Stuffed MushroomsNew

Crab Stuffed Mushrooms

Juicy mushroom caps piled high with a creamy Old Bay–kissed crab filling, browned crumbs, and melty Gouda. A party-ready bite that’s simple to prep and impossible to stop eating.
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Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 6

Ingredients
 

Mushrooms

  • 20 oz button mushrooms, stems reserved and finely chopped
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Crab Filling

  • 2 tbsp unsalted butter
  • 1/3 cup minced red bell pepper
  • 2 tbsp minced celery
  • 3 tbsp minced yellow onion
  • 2 cloves garlic, minced
  • 3/4 tsp Old Bay seasoning
  • 1/2 tsp sweet paprika
  • 1/2 tsp finely grated lemon zest
  • 1 tbsp minced fresh parsley
  • 6 oz fresh lump crab meat, drained and picked over
  • 3/4 cup shredded Gouda cheese

Topping

  • 1/3 cup panko breadcrumbs
  • 1 tbsp unsalted butter
  • 1/8 tsp Old Bay seasoning

Instructions

Preparation Steps

  • Heat oven to 375°F. Line a rimmed baking sheet with foil and lightly oil it. Wipe mushrooms clean, twist out the stems, and finely chop the stems for the filling.
  • Toss mushroom caps with olive oil, kosher salt, and black pepper. Arrange gill side down and roast 6–8 minutes to release excess moisture. Drain any liquid from the pan and flip caps upright to cool slightly.
  • While the caps roast, melt 2 tbsp butter in a skillet over medium heat. Add chopped mushroom stems, onion, celery, and red pepper; cook 4–5 minutes until softened and most moisture evaporates. Stir in garlic and cook 30 seconds more.
  • Remove the skillet from heat. Stir in Old Bay, paprika, lemon zest, and parsley. Let cool 2 minutes, then mix in the Gouda so it starts to melt. Gently fold in the crab to keep the lumps intact; taste and add a pinch more salt only if needed.
  • For the topping, melt 1 tbsp butter in a small skillet over medium heat. Add panko and 1/8 tsp Old Bay; stir 2–3 minutes until lightly golden, then transfer to a bowl to stop the cooking.
  • Fill each mushroom cap with a heaping spoonful of the crab mixture and mound slightly. Sprinkle evenly with the toasted panko (and a few extra shreds of Gouda if you like). Tip: A small cookie scoop or piping bag makes neat, even portions.
  • Bake 8–10 minutes at 375°F until the centers are hot and the cheese is bubbling. For deeper color, broil 30–60 seconds at the end. Serve immediately with a little extra parsley or a quick squeeze of lemon.

Notes

Serve hot so the filling stays creamy; if making ahead, fill the caps and refrigerate up to 6 hours, then top with crumbs just before baking. Leftovers reheat well in a 350°F oven for 6–8 minutes to re-crisp the topping.
This recipe is an original creation inspired by classic Crab Stuffed Mushrooms flavors. All ingredient ratios and instructions are independently developed.