Quick and Creamy Crab Stuffed Mushrooms in 30 Minutes
These indulgent portobello caps are filled with a creamy crab and cream cheese blend, baked to golden perfection in 20 minutes. The umami richness of mushrooms pairs with sweet crab and tangy Old Bay seasoning.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 16 servings
- Method: Baking
- Cuisine: American
- Diet: Non-Pork/Non-Alcohol
Ingredients
16 large portobello mushrooms (ensure caps are intact; use a meat-safe wire cleaner if spots are visible)
8 oz (227g) lump crab meat (look for jumbo lump with at least 75% purity; avoid imitation blends)
8 oz (227g) softened cream cheese (full-fat (33% milkfat); mascarpone is a suitable substitute)
1/4 cup (30g) grated parmesan cheese (opt for fresh; grate yourself for better flavor)
2 cloves garlic (minced)
1 teaspoon Old Bay seasoning
Unsalted butter (for final browning, 1-2 teaspoons total)
Instructions
Preheat oven to 375°F (190°C)
Clean mushrooms with dampened paper towel; place in baking dish
Mix cream cheese, crab meat, parmesan, garlic, and Old Bay seasoning
Stuff mixture into mushroom caps, patting down to secure
Bake for 20 minutes until caps are tender and stuffing is golden
Brush with melted unsalted butter, return to oven
Broil for 1-2 minutes until glossy and golden
Allow to cool slightly before serving
Notes
Use a meat-safe wire brush for mushroom cleaning
The ideal crab-to-stuffing ratio is 68-72% crab mass
Double-check oven thermometer accuracy for precision
For dietary restrictions: omit parmesan for vegan option