Crab Stuffed Mushrooms: The Ultimate Easy Appetizer Recipe
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Our recipe for Crab Stuffed Mushrooms recipe that’s perfect for both elegant appetizers and quick weeknight dinners. These gorgeous portobello mushroom caps are filled with rich, flaky crab meat, creamy Havarti cheese, and sweet sun-dried tomatoes. The best part? It only takes about 25 minutes to make from start to finish!
Why I Love This Recipe
I first created this crab stuffed portobello mushrooms recipe when I was looking for an impressive but simple appetizer for our backyard gatherings. John and I love spending quiet evenings outdoors, and these stuffed mushrooms became the perfect addition to our relaxed entertaining style.
They taste gourmet but are surprisingly easy to make. They’re also great for busy weeknights when we want something special, weekend brunches on the patio, and whenever we’re entertaining guests who think I’m a much fancier cook than I really am!
What makes this recipe so special is that it transforms simple ingredients into something that looks and tastes like it came from an upscale restaurant. The meaty portobello mushrooms make it filling enough for a main dish, but elegant enough for appetizers.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
- Portobello Mushroom Caps: Look for caps that are about 4-5 inches across with firm, dry surfaces. Avoid any that feel squishy or have dark wet spots. The bigger the better for this recipe!
- Lump Crab Meat: I prefer fresh lump crab meat, but good quality canned works perfectly too. Just make sure to pick through it carefully to remove any shell pieces.
- Havarti Cheese: This Danish cheese melts beautifully and has a mild, buttery flavor that doesn’t overpower the delicate crab. If you can’t find Havarti, try Swiss or Gruyere cheese instead.
- Sun-dried Tomatoes: Use the oil-packed kind for the best flavor and texture. The oil adds richness to the filling.
- Fresh Garlic – Minced garlic gives the best flavor, but garlic powder works in a pinch. Don’t skip the garlic. Please don’t use the pre-minced garlic in the jar. It’s soaked in citric acid for preservation and loses the flavor of fresh.
Pro Tips for Making Perfect Crab Stuffed Mushrooms
Before you head to the recipe card, here are some helpful tips I’ve learned from making this dish many times:
- Remove the stems completely: Use a spoon to scrape out the dark gills too – this creates more room for filling and prevents the mushrooms from getting watery.
- Pre-bake the mushroom caps: Give them 5-7 minutes in the oven before adding the filling to remove excess moisture and ensure they don’t get soggy.
- Don’t overmix the crab: Gently fold the crab into the cheese mixture to keep those beautiful lumps intact.
- Check for doneness: The mushrooms are perfectly cooked when they’re tender but still hold their shape, and the cheese is golden and bubbly on top.
- Let them rest: Allow the stuffed mushrooms to cool for 2-3 minutes before serving so the filling sets up and doesn’t fall out.
Serving Suggestions
These crab-stuffed mushrooms are incredibly versatile! As an appetizer, I like to cut each cap into quarters and serve them on a platter with fresh herbs for garnish. For a complete meal, serve whole caps alongside a simple green salad with lemon vinaigrette and some crusty bread.
They’re absolutely perfect for date nights at home – just add a glass of crisp white wine and you’ve got restaurant-quality dining in your own backyard! If you’re making these for a dinner party, try adding a drizzle of garlic aioli or a sprinkle of fresh chives for an extra special touch.
To serve, simply transfer to plates using a wide spatula and garnish with fresh parsley or microgreens if you’re feeling fancy.
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Storage and Leftovers
These stuffed mushrooms are best enjoyed fresh from the oven, but leftovers will keep well in the fridge for 2-3 days stored in an airtight container. To reheat, place them on a baking sheet and warm in a 350°F oven for about 8-10 minutes until heated through and the cheese is bubbly again.
If you want to prep ahead, you can assemble the stuffed portobello mushrooms up to 4 hours in advance and keep them covered in the refrigerator until ready to bake. Just add an extra 2-3 minutes to the cooking time if baking from cold.
Unfortunately, this recipe doesn’t freeze well because the mushrooms release too much water when thawed.
Variations to Try
- Bacon Crab Stuffed Mushrooms: Add 2-3 strips of crispy, crumbled bacon to the filling for a smoky twist!
- Garlic Scapes: These are the green shoots that grow from garlic bulbs in early summer. They have a mild, sweet garlic flavor and add a touch of color.
- Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño to make it more exciting.
- Vegetarian Option: Skip the crab and double the cheese, or add chopped spinach and artichoke hearts for a veggie version.
- Different Cheeses: Try cream cheese mixed with Parmesan, or go bold with sharp cheddar and green onions.
- Mini Appetizers: Use baby bella mushrooms instead for bite-sized party appetizers.
- Top with bread crumbs before baking for an added crunchy texture.
Related Recipes You’ll Love
If you enjoy these crab stuffed mushrooms, check out some of my other seafood recipes! My Scallops with Pineapple Salsa uses many of the same elegant techniques but with a tropical twist. For a quicker option, try my Blackened Shrimp, which comes together in just 15 minutes. And our Cold Crab Dip is always a hit at gatherings and potlucks!
Ready To Try Them?
These crab stuffed portobello mushrooms are proof that you don’t need complicated techniques or gourmet ingredients to create something truly special.
If this recipe works well for you, I’d be so grateful if you could leave a 5-star rating below! Your ratings help other home cooks find my recipes. Please let me know in the comments how they turned out and if you tried any fun variations! I love hearing about your kitchen successes.
Easy Crab Stuffed Portobello Mushrooms Recipe
Ingredients
- 4 portobello mushroom caps large caps or several small baby bellas
- 16 oz lump crab meat picked over for shells
- 4 oz Havarti cheese shredded (about 1 cup)
- ¼ cup Sundried tomatoes slices packed in oil
- 2 garlic cloves minced
- olive oil
- Salt and pepper
Instructions
- Preheat oven to 425 °F (220°C). Line a baking dish with parchment paper or spray with non-stick cooking spray.
- Remove stems and scrape out dark gills with a spoon. Using a damp paper towel, brush any dirt from the cap. Do not wash or submerge them because they will absorb the fluid and become soggy.
- Brush both sides with olive oil and season with salt and pepper. Place mushrooms on the pan caps upside down.
- Place gill-side up on prepared baking sheet. Bake for 5-7 minutes until slightly softened.
- In a medium bowl, gently combine crab meat, shredded Havarti, sun-dried tomatoes, and garlic scapes. Season with a pinch of salt and pepper.
- Remove mushrooms from oven and divide crab mixture evenly among the four caps, mounding it slightly.
- Return to oven and bake for 8-10 minutes until cheese is melted and golden, and mushrooms are tender.
- Let cool for 2-3 minutes, then garnish with fresh parsley and serve immediately.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This crab stuffed portobello mushrooms recipe was first released on June 19, 2015. It has been updated to improve our readers’ experience. We added simple details, new images, and alternative cooking methods.
My husband loves crab and mushrooms!
Sehr schöne Fotos ,natürlich auch sehr gute Rezepte, Ich stöber gern darin
Gruß Schnippelboy
Thank you so much! I appreciate your stopping by!
This sounds yummy as is, but I am curious about what other stuffings you use.
Your yard looks delightful. Ours is rife with poison ivy and jewelweed. I keep working on it, but never get ahead. No doubt raccoons would eat koi if we had some.
Delighted to find your site today, and was hoping to see a picture of your handsome husband.
Thank you for stopping by! You could use all veggies, other cheeses, or even a marinara with and pizza fillings. They are very versatile. We’ve been lucky that the raccoons have left our pond alone. We did loose one to a mink however.
Love the idea Julie…. looks and sounds interesting. …
Thank you Chitra!
I like this idea with mushrooms! My children love both crab meat and mushrooms so you have inspired me today. A lovely recipe indeed. Have a good day!
Thank you! I hope everyone loves it.
Your space looks absolutely lovely, you have done an amazing job and with very good taste! 🙂 The stuffed portabella looks delicious and I can imagine even nicer eaten outside overlooking the pond!
Thank you Petra! We do love relaxing outside, especially when I can ignore that darned weed that is taunting me to come get it. 🙂 My space is coming a long. I always want to change just one little thing and it turns into an all day endeavor.
Weeds just never give up do they? 🙂
wow, damn deliicous!!!
i once stuffed portobella with duck ragou and it delicious too, never even thought to stuffed it with seafood before, tempring to try!!!
Thank you Dedy! Duck ragou would be amazing! Very gourmet!
I love making appetizer dishes for dinner on the weekend. This one looks so delicious, Julie! I love the flavors you’ve combined. How fun to eat outside in your beautiful backyard! Such a pretty fireplace, too. Thanks for another great dish. All your recipes are wonderful!
Thank you Shari! We love being outside. Would love it if our seasons were a bit longer though. I don’t think you want all of us in AZ! 🙂
Portabello are one of my go-to no carb sides. But I usually just stuff them with some yogurt. Or use them as a “bun”. This is taking them to another level. Fabulous recipe!
Thank you! I’ve never stuffed them with yogurt! Do you cook them first or eat them raw?
Beautiful combination of flavors and ingredients. Looks amazing Julie ☺
Thank you skd!
Crab, havarti and portabella – what a feast! Oh, and garlic! Nothing is missing! 🙂
Thank you Ana! So easy and yummy.
What a great combination of ingredients Julie….I love crab anything, and it has to be yummy on a giant portabello. Love your outdoor space too, those koi are amazing aren’t they? I’ve always wanted a pond, but I do enjoy our neighbors koi pond, love to see the fish and hear the trickle of the water. Can’t believe you guys did that on your own. Now all you need is an outdoor kitchen with all your goodies, and you’ll be set to entertain “Hostess Julie with the Mostest” 🙂
Thank you Loretta! I can just sit an watch those koi. We walk over to them and they think it’s dinner time.
Julie,
These look so delicious! All of my favorite things: mushrooms, sun dried tomatoes & CRAB! I have pinned this recipe to try.
Keep ’em comming!
Debbie
Thank you! We love simple.
I love your projects, the garden looks wonderful. Great appetizer too.
Thank you! We really enjoy spending quiet evenings by our fireplace with a bottle of wine.
The combination looks really tasty, Julie 🙂 Your outdoor fireplace is fantastic!
Love the idea of stuffing the mushroom caps with crab and Havarti, makes a great low carb meal!
Lovely recipe Julie! And your pond, porch and all that area looks so nice and relaxing! 🙂
Thank you Lili! It was a delicious recipe that I will repeat.
Thank you Lili. Please pass through and allow me to entertain you in front of my beautiful Pond and fireplace.
Thank you Julie! That would be lovely … 🙂
Love the crab and Havarti combination. Looks so yummy!
Thank you Sandhya! I appreciate your stopping by!
Yummy! Love havarti too! 🙂
Thank you Linda! Havarti is a great cheese for dishes like this. It melts so well.
These look so good Julie. I am intrigued by garlic scrapes. Stuffed mushrooms spell party to me!
Thank you Johanne! This was my first time using them too. I don’t know that you can buy them. I was very happy that my neighbor shared theirs with me. They are great for a party!
These look fantastic Julie! I have never used garlic scapes–in fact I don’t know that I have ever seen them here, but they sound marvelous! I adore stuffed mushrooms–these I’ll have to try!
Thanks Tracey! The only reason I was able to try them is because my neighbor is growing garlic. He gave me what he didn’t use, and I snatched up every bit of it.