Published: · Modified: by Megan Porta · This post may contain affiliate links.
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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
Why This Recipe Works
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.
Recipe Ingredients
Mushrooms – 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. Button and portobello mushrooms are both good for stuffing.
Havarti Cheese – This is a semi-soft cow’s milk cheese that a Danish woman created in the 1800’s. If you don’t have havarti, you can use cream cheese as a substitute.
Garlic – Use fresh garlic and either mince it or zest it like you would with a fruit rind for the best flavor.
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!
Watch This Web Story On An Appetizer
Stuff your mushrooms with havarti cheese and crab for a delicious finger food!
How To Make Stuffed Mushrooms with Crab
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.
Recipe Notes
- 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.
FAQ About Mushrooms
Which mushrooms are poisonous?
Only 1-2% of mushroom species are poisonous.
Are mushrooms good for you?
Mushrooms are good to eat. They are low calorie and contain fiber, protein and antioxidants. They also provide potassium.
How many types of edible mushrooms are there?
There are more than 50,000 types of mushrooms in the world that are edible. Some of the most common and well known in the US are button, portabello and cremini.
Can mushrooms be frozen?
Mushrooms can be frozen, however since they are composed of more than 95% water, you want to saute or bake them first, cool them and then freeze them.
When mushrooms are slimy, are they bad?
Slimy mushrooms are one of the first signs that you need to eat your mushrooms right away. They are still edible and great in cooked meals however, they will begin to darken in color and get even more mushy, meaning they will need to be tossed.
More Delicious Finger Foods
- This isThe Best 7 Layer Taco Dipyou’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
- Classic Deviled Eggsare an American classic! Known best for their appearances at summer potlucks and Easter dinner, they are a delicious addition to any gathering.
- Pickle Roll-Upsare 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.
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Crab Stuffed Mushrooms Recipe
The cheese wedged into the centers of these crab stuffed mushrooms will send you to your knees. Great finger food for parties!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Servings: 12
Calories: 95kcal
Author: Megan Porta
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.
Nutrition
Calories: 95kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 356mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg
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