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Three Creamy Crab Stuffed Mushrooms on a rectangular blue plate with wooden cutting board and more stuffed mushrooms in the background. Fresh mushrooms and scallions to the side. All on a white window sill. Sugar with Spice Blog.

Creamy Crab Stuffed Mushrooms

Easy gooey, cheesy stuffed mushrooms filled with cheese, scallions, and crab and baked until golden and sizzling!

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 12 Button or Baby Portobello Mushrooms (or 6 large Portobello Mushrooms)
  • 1 tbsp Olive Oil
  • 1 clove Garlic minced
  • 1 can White or Pink Crab Meat drained
  • 1 Scallion sliced
  • 4 oz. Cream Cheese softened
  • 1/4 cup Bread Crumbs
  • 1/4 cup Cheddar Cheese grated
  • 1/2 tsp Paprika
  • 1/2 tsp dried Tarragon
  • Dash Salt

Instructions

  1. Preheat your oven to 400°F. Prepare a baking sheet with tin foil.

  2. Remove the stems from your mushrooms.

  3. Toss mushrooms in olive oil. Set upside down on the baking sheet about 1/2 inch apart.

  4. In a small sauté pan, combine 1 tsp of butter, your minced garlic clove, and your bread crumbs. Sauté over medium high heat for about 5 minutes until the fat has been absorbed and the garlic and crumbs are golden and aromatic.

  5. In a bowl, combine the canned (and drained) crab meat, softened cream cheese, minced garlic, sliced scallions, grated cheddar, bread crumbs, tarragon, paprika, salt, and pepper. Mix with a fork until well combined.

  6. Spoon the cream cheese mixture into each mushroom, making sure to fill the cavity. For button or baby bella mushrooms, use about 3 tbsp per mushroom. Larger mushrooms can take up to 1/4 cup each. It's okay if the topping is heaped up on top!

  7. Top with a bit of extra grated cheddar and bread crumbs.

  8. Place in the oven and bake for 25 minutes until golden and crispy.

  9. Serve Immediately!

Recipe Notes

*Makes 12 button/baby bella mushrooms or 6 large portobello mushrooms