These rich Crab Stuffed Mushrooms, with sweet lump crabmeat, Gouda, and Dijon, are a perfect appetizer or side dish for any occasion. Originally published December 29, 2016 and updated in 2018 with video.
I still remember the night I met the first (and only) plate of stuffed mushrooms I’ve ever disliked. In lieu of a full dinner, a friend and I had decided to meet up for appetizers and cocktails. One look at the menu, and we knew we had to share the cheesy crab stuffed mushrooms. It was a no-brainer!
Or so we thought. Sadly, the mushrooms that arrived weren’t quite (read: at all) what we had envisioned. The shriveled little mushrooms sat in a pool of oil, with almost all of the crab and cheese spilled out around each cap instead of filling them. The mushrooms themselves were rubbery, and the filling tasted almost entirely of hot mayonnaise.
It was pretty much everything that can go wrong in a stuffed mushroom wrapped up into one bite.
The next weekend, my friend came over to watch a tennis match and we decided to make our own crab stuffed mushrooms. Tasting the filling and adding a little bit of this and that along the way, we paved the way for a crab stuffed mushroom recipe that has since become a staple on my entertaining menu.
These elegant mushrooms combine par-roasted mushroom caps with a filling of lump crabmeat, cream cheese, garlic, Gouda, and a touch of Dijon. These mushrooms are perfect for any celebration, from Christmas and New Year’s to game watch parties and beyond.
When you think about it, is there any special occasion that wouldn’t benefit from a stuffed mushroom on the menu? Not in my house!
How to Make Stuffed Mushrooms: Pre-Roast the Caps
I’ve gotten in the habit of pre-roasting the hollowed-out mushroom caps before stuffing, a tip I picked up from Cooks Country Magazine. The first time I tried the process with a family stuffed mushroom recipe, it was a game-changer!
Mushrooms have a rather high water content. Sometimes when you stuff and bake them raw, you end up having to overcook the filling (like those ill-fated restaurant mushrooms) to get the caps tender without being soggy or rubbery.
The longer baking time isn’t an issue for some fillings, like my Spinach and Artichoke Stuffed Mushrooms, but it can be less-than-ideal for delicate ingredients like crab.
In this recipe, I roast the caps until the water is released, fill with the crab mixture, and return to the oven just until the filling is warm, a mere 5-7 minutes. Pre-roasting the mushroom caps also makes these easy to prep ahead of time. You can fully assemble and store them in the refrigerator up to overnight before baking.
Choosing Mushrooms to Stuff
You can make great stuffed mushrooms with either white button, cremini (also known as “baby bella”), or, if you’re serving them as a main dish, large portobellos. It’s best to choose a variety with a sturdy cap that will hold the filling without too much spillage as they bake.
The variety I choose depends on how strong a mushroom flavor I’m going for in contrast to the filling. For these crab stuffed mushrooms, I like to use cremini.
They have a deeper flavor than buttons, which complements the delicate crab and Gouda well. Button mushrooms can be substituted if you prefer them or are unable to find cremini.
What Size Mushrooms Should I Buy?
When shopping for mushrooms to stuff, the size and variety I buy depends entirely on the filling I’m using and the occasion.
If serving stuffed mushrooms as an appetizer, I prefer smaller mushrooms that are about 1-3/4 to 2-inches in diameter. This size is easy for guests to pick up off of a platter and eat in just a couple of bites from their hors d’ouevres plates.
When serving stuffed mushrooms as a side dish, I look for larger diameter mushrooms, about 2-1/2 inches. These are often marked “stuffing mushrooms” (commonly found during the holiday season), and are most often the white button variety.
Want to brush up on your mushroom varieties? Check out this Visual Guide to Mushrooms from Epicurious.
What Grade of Crabmeat is Best for Stuffed Mushrooms?
You’ll find a couple of different grades of crabmeat at the grocery store at a range of price points. Whenever possible, I like to use fresh-packed crabmeat from the seafood market, but pasteurized works great as well.
As delicious as it is, you don’t need to use expensive “colossal” or “jumbo lump” crab for stuffed mushroom filling. Since you break up the crabmeat in the mixing and stuffing process, you’d lose the benefits of the larger pieces in a recipe like this.
Since I love the delicate flavor of jumbo lump crabmeat, I instead opt for “lump” when making stuffed mushrooms. This grade contains broken pieces of jumbo lump crab, mixed with some of the white body meat.
In a pinch, you can also use “back fin” or “special” crabmeat in stuffed mushrooms. These grades contain finer flakes and shreds (particularly the “special” grade), so the filling will have a smoother texture than if you used lump. I don’t like to use “claw meat” in this recipe, which has a stronger flavor and tends to be oilier.
Check out this info sheet from Sam Rust Seafood for a visual comparison of crabmeat grades.
Serving Gouda and Crab Stuffed Mushrooms
While they aren’t low on the calorie scale, these cheesy Crab Stuffed Mushrooms are low-carb. They’re practically diet food, friends! [Cue laugh track.]
I find that a squeeze of fresh lemon juice over these rich, cheesy mushrooms just before serving is essential. They’re good without, but the touch of acidity really wakes up the more indulgent flavors and gives the mushrooms that little extra pop o’something to make them special.
Serve them hot with a glass of Chardonnay, Pinot Grigio, champagne, or your favorite ale, and watch them disappear from your party platter! They’re great alongside other small bites at a party, like my Trio of Deviled Eggs, Bacon Wrapped Shrimp, or Maple-Sriracha Devils on Horseback.
Video Recap:
Crab Stuffed Mushrooms with Gouda
We like these creamy, cheesy crab stuffed mushrooms mild, but if you and your guests prefer a “kick,” add a few dashes of hot sauce to the filling mixture, to taste. A squeeze of lemon juice over the mushrooms just prior to serving brightens the rich flavors of the filling.
Ingredients
- 24 ounces cremini mushrooms , about 2-inches in diameter, cleaned (about 18-24 mushrooms)
- 1/4 cup olive oil , divided
- 1 cup shredded Gouda , divided
- 6 ounces lump crabmeat , picked over for cartilege
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup block-style cream cheese (1/2 of an 8-ounce block)
- 2-3 garlic cloves , minced (depending on how garlicky you like your mushrooms)
- 1/3 cup sliced scallions , plus additional for garnish
- kosher salt and freshly ground black pepper
- lemon wedges , for serving
Instructions
- Preheat oven to 400 degrees F with rack in middle position.
Remove stems from mushrooms and set aside. Use a small spoon to gently hollow out a little of the mushroom cavity, removing gills.
On a baking sheet (lined with foil, if desired, for easy cleanup), toss mushroom caps with 2 tablespoons olive oil and a few pinches of kosher salt and pepper. Arrange mushrooms in a single layer, cavity-side down. Roast for 15-20 minutes. Remove from oven and flip caps. Set aside.
While mushrooms are roasting, finely chop stems. Heat remaining 2 tablespoons of oil in a nonstick skillet until shimmering.
Add chopped stems with 1/4 teaspoon each of kosher salt and black pepper, and cook, stirring often, until liquid is released and mushrooms are soft, but not brown, about 5-8 minutes. Add scallions and garlic, and cook until fragrant, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, mix together cream cheese, Dijon mustard, and Worcestershire sauce. Stir in mushroom mixture and 1/2 cup shredded Gouda. Gently stir in crabmeat, breaking up any very large pieces. Season to taste with salt and pepper.
Fill roasted mushroom caps with filling mixture, packing it into the cavity and mounding slightly. Top each mushroom with some of the remaining shredded Gouda.
Bake for 5-7 minutes, until cheese is melted and filling is heated through. Serve hot, topped with additional sliced scallions and a squeeze of lemon juice.
Recipe Notes
TO PREP AHEAD:
Prepare recipe, as instructed above, through the filling of the mushroom caps and topping with shredded cheese. Cover mushrooms and refrigerate, up to overnight. When ready to serve, preheat oven to 375 degrees F. Place mushrooms on a foil-lined baking sheet sprayed with cooking spray and bake 10-15 minutes, until filling is heated. Let stand 5 minutes before garnishing and serving.
Old Bay Seasoning:
We've had some great discussions on social media about how much we all love Old Bay seasoning in crab stuffed mushrooms. I don't typically use it in this recipe, but it can certainly be added! To use Old Bay in these mushrooms, stir a couple of dashes into the filling after folding in the crab, to taste.
Mark Lowery says
Awesome mushrooms. Added the bigger quantity of garlic and the hot sauce you mentioned as options….we like things spicy….and it was out of this world. I don’t think they need Old Bay but I might try that next time. This one’s a keeper!
Amanda Biddle says
I’m always up for a goodly amount of garlic! I personally like this particular recipe best without Old Bay, but I know many many people crave its flavor profile in crab mushrooms, so I always like to give recipe customization options. If you make it, let me know which batch you liked best!
George J says
Finally a crab mushroom without a bunch of bread in the filling! The smoked Gouda gave these good flavor. We made a meal out of them.
Amanda Biddle says
I’m all about crab-centric fillings without a lot of filler so the beautiful, delicate flavor of the crab can shine through! I’m glad you enjoyed them, George!
Stacey Jenkins says
There were no leftovers at my NYE party. Great flavor and texture and I’ll never make another mushroom without roasting the caps first. Love your site!
Amanda Biddle says
So happy to hear this! Cheesy Crab Mushrooms are a great way to ring in the new year! Happy 2019!
Leanne Roberts says
I can’t believe I’d never thought to pre roast the caps. That’s brilliant. My Christmas party guests all remarked on the creamy, cheesy texture on these. That lemon at the end really makes them pop. Great recipe.
Amanda Biddle says
Pre-roasting is such a game changer for mushrooms with a filling like this! The lemon is essential. I’m so glad your guests loved them!
Sharon says
Total hit at last night’s Feast of the Seven Fishes!! And it was gluten free! Thank you!
Amanda Biddle says
I love that you served them at the Feast of the Seven Fishes!
Cynthia says
My guests and I loved these. The filling was so creamy and the squeeze of lemon at the end that you recommend is a must. Will definitely make again.
Amanda Biddle says
I’m so glad to hear, Cynthia! The lemon really does pull it all together and wakes up all of the wonderfully rich flavors.
Christy says
I’m going to make this next week on Thanksgiving. Can I use canned crabmeat or should it be fresh?
Amanda Biddle says
Hi Christy, I love fresh in these whenever possible, but you can definitely use canned/pasteurized lump crabmeat. Just be sure to drain it well so the filling isn’t watery. Happy Thanksgiving!
Sara says
Is it possible to make this with imitation crab or would it totally change the flavor? I’m allergic to shellfish since having my son.
Amanda {Striped Spatula} says
Hi Sara,
I haven’t made this particular recipe with imitation crab, but I have used it in seafood salad. It definitely has more of a distinctive flavor than lump crab, so you’d pick that up in the stuffed mushrooms. That said, the other flavors in the recipe aren’t anything that should clash with imitation crab. I’d maybe try just half of a recipe the first time to see how the flavors work. :) If you try it, let me know how it goes!
Sara says
I will thanks!
Sara says
I did it! I made them with immitation crab meat and they were fabulous! I I brough them to Easter at my parents house and they were gone in no time at all. Everyone liked them and my Dad said they were better than the ones they usually make. 😉
Amanda {Striped Spatula} says
That’s fantastic, Sara! I’m so glad it worked well and that you and your family enjoyed them! I’m going to add a note to the recipe that the substitution works, for others who might have a shellfish allergy. Thanks for testing it out and letting me know! :)
Kelbelle says
I made these for an appetizer for Christmas Eve dinner. We traditionally have beef tenderloin, potatoes and a nice salad so I was looking for an elegant appetizer but was nervous about having to prepare it last minute. Thankfully your tip on roasting the mushrooms the night before was a lifesaver and led to an unexpected surprise. The roasting mushrooms filled the house with such a wonderful aroma that it brought my husband into the room. As I was filling them, we realized how much leftover crab mixture we had so decided to make crab cakes for ourselves for dinner! I added just only about 5 or 6 Ritz crackers to the leftover mixture for a binder and crunch element, pan sautéed and they were decadent and divine! I sprinkled just a touch of cayenne pepper on the crab cake and it gave such a nice kick that I also very sparingly sprinkled the same on the crab cakes before baking them. This recipe is a keeper!
Christopher says
I just made this without any modifications. It was out of this world!
Amanda {Striped Spatula} says
Thanks for commenting, Christopher! I’m so glad you enjoyed the mushrooms!
J says
Pre-roasting the mushrooms is a great idea! In fact, this entire recipe from start to finish is a great idea! I am sure that this app is the crowd pleaser of all crowd pleasers at parties. Who could resist these mushrooms with crab, cheese, and garlic? #perfection
Donna says
Oh my goodness yum!! Stuffed mushrooms are definitely one of my favorite foods,I ALWAYS order them at nice restaurants, but for some reason I never make them at home??? I need to rectify that, and this sounds like the perfect recipe to try out :)
Michele says
You had me at Gouda! The tip about pre-roasting the mushrooms is such a great idea! I’ve always hated how mine come out soggy and it must be because I did not do this. Now I’m on a hunt to find some mushrooms so I can try this!
Tom Biddle says
I’m going to the store right now!
This really looks good.
Love your postings, keep it up and congrats for article in Elle