The cheese wedged into the centers of these crab stuffed mushrooms will send you to your knees. Great finger food for parties!
Original post: March 2015 | Updated: March 2021
One of the things that made me scratch my head when my husband and I were dating was when I discovered that he didn’t like mushrooms. I could hardly believe what I was hearing. Who was this man?! Mushrooms are my favorite!
They are one of my all-time favorite foods, especially when they are stuffed with other delicious goodies. Although I don’t understand his perspective on this very important matter, it means that I get all the ‘shrooms! I am always happy to consume every morsel of these Crab Stuffed Mushrooms because they are GOOD! Creamy, savory and perfect for any moment, meal or gathering, period.
HOW TO MAKE CRAB STUFFED MUSHROOMS
STEP 1
Preheat oven to 375 degrees F. Using a sharp knife, remove stems from the mushrooms leaving a hole in the center of the mushroom (do not discard stems). Place mushroom caps on a baking sheet that is coated with cooking spray.
STEP 2
Finely chop the stems.
STEP 3
Melt the butter in a skillet over medium heat. Add chopped mushroom stems, garlic, parsley, salt and pepper.
STEP 4
Cook for 3 to 4 minutes, or until mushrooms are soft and garlic is fragrant.
STEP 5
Cut the havarti cheese into 1/2-inch cubes and place a cube inside each mushroom cap.
STEP 6
Add mushroom mixture to a medium bowl, along with crab meat, Parmesan cheese and cayenne pepper (if using). Mix well and set aside.
STEP 7
Top the mushrooms with the crab filling, dividing evenly. Top with extra Parmesan cheese, if desired.
STEP 8
Bake in the preheated oven for 20 minutes or until cooked through.
MORE DELICIOUS FINGER FOODS
This is The Best 7 Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
Classic Deviled Eggs are an American classic! Known best for their appearances at summer potlucks and Easter dinner, they are a delicious addition to any gathering.
Pickle Roll-Ups are most perfect appetizer for any type of gathering! Only THREE ingredients, ten minutes of your time and guests will be raving! These pop in your mouth so easily and will be gone in no time.
Balsamic Bruschetta – So much flavor in each small bite sized piece of french bread. Tomatoes marinated in basil, oil and balsamic vinegar with a little garlic is perfection.
It’s a dream come true! A mini baked potato in your fingertips! Loaded Baked Potato Rounds are perfect for dinner or served as a party food.
CANNED CRAB VS FRESH CRAB MEAT
Canned meat is available on your grocer’s shelf and can be popped right out of the can and can also be eaten plain. Often it comes with fillers in addition to crab, so pay attention to the ingredient list as flavors may have been added that will affect your recipe.
Fresh crab meat is more costly since it requires extra work to harvest the meat, but it has amazing flavor and will make your next recipe taste delicious!
RECIPE NOTES
- If you are unable to find havarti cheese, replace it with cream cheese.
- For an extra bit of flavor and texture, sprinkle sliced green onions over the top just before baking.
- Cleaning mushrooms is an important step when making stuffed ‘shrooms. Wash them thoroughly with a damp paper towel (make sure all dirt is removed) before diving into the recipe.
- Bake as close to serving as possible for the creamiest result.
Crab Stuffed Mushrooms Recipe
Ingredients
- 14 oz large mushrooms rinsed
- 4 tbsp butter
- 2 cloves garlic minced
- 1/4 cup Italian parsley chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 oz lump crab meat
- 1/4 cup Parmesan cheese grated
- 1/2 tsp cayenne pepper optional
- 4 oz havarti cheese
Instructions
- Preheat oven to 375 degrees F. Using a sharp knife, cut out the stems from the mushrooms leaving a hole in the center of the mushroom (chop the stems after they have been removed). Place mushroom caps on a baking sheet that is coated with cooking spray.
- Melt the butter in a skillet over medium heat. Add chopped mushroom stems, garlic, parsley, salt and pepper. Cook for 3 to 4 minutes, or until mushrooms are soft and garlic is fragrant. Add mixture to a medium bowl, along with crab meat, Parmesan cheese and cayenne pepper (if using). Mix well and set aside.
- Cut the cheese into 1/2-inch cubes and place a cube inside each mushroom cap. Top the mushrooms with the crab mixture, dividing evenly. Top with extra Parmesan cheese, if desired, and bake in the preheated oven for 20 to 25 minutes or until cooked through.
Notes
- If you are unable to find havarti cheese, replace it with cream cheese.
- For an extra bit of flavor and texture, sprinkle sliced green onions over the top just before baking.
- Cleaning mushrooms is an important step when making stuffed ‘shrooms. Wash them thoroughly with a damp paper towel (make sure all dirt is removed) before diving into the recipe.
- Bake as close to serving as possible for the creamiest result.
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