Crab and Shrimp Stuffed Mushrooms

Ever wondered how to turn simple mushrooms into an irresistible appetizer that disappears faster than you can say “seconds, please”?

If you love creamy, savory seafood and easy crowd-pleasers, you’re about to discover your new go-to dish. These Crab and Shrimp Stuffed Mushrooms are everything you could want in a bite-sized snack—packed with flavor, easy to prep ahead, and perfect for holidays, parties, or even just a fun dinner at home. Curious how mushrooms and seafood come together so perfectly? Let’s dive in.

Why These Stuffed Mushrooms Are So Special

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This recipe brings together sweet crab, tender shrimp, creamy cheeses, and savory herbs—all tucked into juicy mushroom caps. Each bite is rich, flavorful, and satisfying. They’re also:

• Quick to prep (only about 15 minutes of hands-on work)
• Easy enough for beginners
• Fancy enough to serve at parties
• Versatile—you can adjust the ingredients to suit your taste

Even better? They’re baked, not fried, so you get all the indulgence without the mess.

Time Requirement:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Skill Level:

• Beginner-friendly with no special equipment needed

Essential Ingredients for Crab and Shrimp Stuffed Mushrooms

Here’s what you’ll need to get started:

• Fresh mushrooms (white button or baby bella work best)
• Cooked shrimp, finely chopped (fresh or thawed from frozen)
• Lump crabmeat (canned, refrigerated, or fresh)
• Cream cheese (softened for easy mixing)
• Shredded mozzarella or Parmesan cheese (adds stretch and flavor)
• Garlic, minced (for that delicious aroma)
• Green onions or chives, finely chopped
• Seasonings: Old Bay, salt, pepper, lemon juice
• Breadcrumbs (for a crispy topping—optional)
• Olive oil or melted butter (to coat the mushroom caps)

Ingredient Variations and Substitutions:

• No shrimp? Use all crab.
• No crab? Swap in canned tuna or cooked salmon.
• Dairy-free? Use vegan cream cheese and skip the mozzarella.
• Want spice? Add a pinch of red pepper flakes or hot sauce.

Step-by-Step Instructions

Here’s how to prepare your stuffed mushrooms from start to finish.

Step 1: Prepare the Mushrooms

• Preheat your oven to 375°F (190°C).
• Clean mushrooms with a damp paper towel—don’t rinse under water.
• Remove the stems and use a spoon to gently hollow out the caps.
• Place the caps on a parchment-lined baking sheet.
• Lightly brush each mushroom cap with olive oil or melted butter.

Step 2: Make the Filling

• In a mixing bowl, combine chopped shrimp, crabmeat, softened cream cheese, garlic, green onions, mozzarella, and a splash of lemon juice.
• Season with salt, pepper, and Old Bay to taste.
• Mix until creamy and well combined.

Tip: If the mixture feels too soft, add a tablespoon of breadcrumbs to help it hold together.

Step 3: Fill the Mushrooms

• Using a spoon or piping bag, stuff each mushroom cap with a generous scoop of the seafood filling.
• Optionally sprinkle the tops with more cheese or breadcrumbs for added crunch.

Assembly and Presentation Tips

• Line Them Up: Keep them evenly spaced on the baking sheet so they bake evenly.
• Top with Herbs: A sprinkle of fresh parsley or dill adds a pop of color.
• Serve with Lemon Wedges: A little citrus brightens the flavor beautifully.
• Use a White Platter: It makes the golden tops pop visually for presentation.

Storage and Make-Ahead Tips

Make-Ahead:

• You can prep the stuffed mushrooms up to 24 hours in advance.
• Store covered in the fridge until ready to bake.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• To reheat, place in a 350°F oven for 8-10 minutes.
• Avoid microwaving, which can make the mushrooms soggy.

Recipe Variations

Want to switch things up? Here are some fun twists:

• Spicy Cajun Style: Add diced jalapeños and Cajun seasoning to the filling.
• Cheddar-Bacon Version: Use cooked bacon bits and sharp cheddar instead of seafood.
• Italian Style: Mix in chopped sun-dried tomatoes, basil, and a touch of pesto.
• Low-Carb Option: Skip the breadcrumbs entirely and use more cheese for texture.

Health Benefits of This Dish

• High in protein: From the crab and shrimp
• Rich in B vitamins: Found in mushrooms and seafood
• Low in carbs: Great for keto or low-carb diets when you skip breadcrumbs
• Gluten-free friendly: Just use GF breadcrumbs or omit them

Conclusion

Now that you know how easy it is to make Crab and Shrimp Stuffed Mushrooms, it’s time to give them a try. They’re the perfect balance of creamy, savory, and satisfying—all packed into a tiny mushroom cap.

Feel free to experiment with flavors, try different cheeses, or add herbs that suit your tastes. Whether you serve them at your next party or just whip up a few for yourself, they’re sure to impress.

Frequently Asked Questions (FAQs)

1. Can I use imitation crab meat instead of real crab?
Yes, imitation crab works in a pinch. It’s milder in flavor but still gives a nice texture.

2. What kind of shrimp should I use?
Use small cooked shrimp or chop larger shrimp into small pieces. Fresh or frozen shrimp (thawed) both work.

3. How do I keep the mushrooms from getting soggy?
Brush them lightly with oil and don’t overfill with watery ingredients. Baking on a rack helps air circulate underneath.

4. Can I freeze these stuffed mushrooms?
It’s best not to freeze them after baking, as mushrooms get watery. But you can freeze the filling separately and stuff fresh mushrooms later.

5. Are these suitable for kids?
Yes! Kids often love the creamy filling. You can leave out spices for a milder version.

6. What side dishes go well with these?
They pair well with green salads, garlic bread, or roasted veggies if you’re serving them as part of a meal.

7. How many mushrooms should I make per person?
Plan for 3–5 per person if serving as an appetizer.

8. Can I air fry these instead of baking?
Absolutely. Air fry at 375°F for about 10–12 minutes until golden and bubbly.

With this easy, flavorful recipe in your pocket, you’re ready to wow your guests—or just treat yourself—to something delicious tonight.