Crab Stuffed Mushrooms
These crab stuffed mushrooms make the best appetizer or easy meal! Full of tender spinach, crunchy bacon, succulent crab meat, and melty cheese, this mushroom recipe is the perfect party app.
In this house, we are big into tapas style dinners. Sometimes a good charcuterie board or some easy appetizers is just more satisfying than a traditional dinner. These crab and bacon stuffed mushrooms have become one of our favorite options, especially for special occasions or holidays!
While this crab recipe feels indulgent, it’s still on the healthier side of things! Crab is high in protein, omega-3 fatty acids, iron, and more while still being low in calories and carbs. When paired with anti-oxidant rich mushrooms and heart-healthy spinach, you know your body and brain are in for a treat! Even better, this baby bella mushrooms recipe is naturally gluten-free, nut-free, and egg-free, too.
Want more similar recipes? Try these Jalapeno Popper Stuffed Mushrooms, Spinach Stuffed Mushrooms, or Italian Sausage Stuffed Mushrooms!
Ingredients
- Mushrooms: I used small portobello mushrooms (also known as cremini mushrooms), but feel free to use white button mushrooms if that is more convenient for you.
- Cream cheese and Sour cream: Make sure your cream cheese is softened to room temperature for the best texture in your filling. The blend of both helps create a beautifully smooth mixture.
- Garlic powder and Italian seasoning: Simple and delicious seasonings to add more flavor
- Spinach: You want frozen, chopped spinach that has been thawed and squeezed dry. If you only have fresh spinach, you’ll want to lightly steam it and squeeze it dry before using it.
- Lump crab meat: Pat this very dry before adding to prevent soggy mushrooms
- Mozzarella cheese: Use shredded, part-skim mozzarella, not fresh mozzarella as it has too much moisture.
- Bacon: Cooked, chopped. This adds a great, salty crunch.
Get the Recipe: Easy Crab Stuffed Mushrooms
Ingredients
- 16 ounces small portobello mushrooms
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 6 ounces lump crab meat, patted very dry
- 1 cup shredded mozzarella cheese
- 3 tablespoons cooked chopped bacon
Instructions
- Before you begin thaw the spinach and squeeze as much liquid as possible. This is crucial, if you do not remove the liquid from the spinach it will result in very soggy mushrooms. I squeeze the spinach dry with my hands, add it to a clean dish towel, and ring as much water as possible. Allow the spinach to sit on the dish towel while you prepare the mushrooms, then ring it out again.
- Preheat the oven to 375 degrees F.
- Wash the mushrooms and pat dry with a paper towel. Remove the stems. If desired, you can use a metal ½ teaspoon to hollow out the mushrooms. Set the mushrooms aside.
- In a mixing bowl, combine the cream cheese, sour cream, garlic powder, Italian seasoning, chopped spinach, crab meat, mozzarella and bacon.
- Stuff the mushrooms with the spinach mixture. Place the mushrooms on a lightly greased baking sheet or casserole dish.
- Bake the mushrooms 20-24 minutes or until the tops of the mushrooms are golden brown.
Notes
How to make crab stuffed mushrooms
This easy appetizer or side dish is super easy! You will need a bowl and a baking sheet as well as this step-by-step guide.
Dry everything
The key to this recipe is making sure you’re working with dry ingredients to prevent your mushrooms from becoming soggy. Thaw your spinach and squeeze as much moisture from it as possible. I first squeeze it with my hands, then add it to a clean dish towel and ring out as much water as possible. I let the spinach sit on the dish towel while preparing the mushrooms, then I ring it out again. I know, it seems excessive, but this really is the key to the best texture! While you’re doing this, have the oven preheating to 375 degrees F.
Prepare mushrooms
Clean mushrooms (best done by wiping with damp paper towels) and remove the stems to leave just the mushroom caps.
Optional: If you find mushrooms bitter, you might prefer to use a ½ teaspoon to hollow out the mushrooms and remove the gills. Be careful to leave enough of the mushroom intact for the crabmeat filling to stay put.
Make filling
In a mixing bowl, add your softened cream cheese, sour cream, garlic powder, Italian seasoning, chopped & dried spinach, crab meat, mozzarella, and bacon. Gently stir until well combined.
Stuff mushrooms
Gently spoon the crab mixture into the cap of each mushroom and place on a lightly greased baking sheet or baking dish.
Bake
Place the mushrooms in the preheated oven and bake for 20-24 minutes. When the tops of the mushrooms are golden brown and the mushrooms are tender, you’re ready to remove them from the oven.
What to serve with stuffed mushrooms
Garnish with fresh parsley, a sprinkle of parmesan cheese, chopped green onions, or a squeeze of lemon juice. Pair with a simple salad and a cup of leftover soup for a filling, healthy dinner. Add it to the appetizer table with Bacon Deviled Eggs, Chicken Parmesan Potato Skins, and Blackberry Brie Bites.
Storage Tips
- Fridge: Place cooled leftovers in an airtight container in the fridge (line with paper towels to prevent them from becoming soggy). These will last 3-5 days in the refrigerator.
- Freezer: For best taste and texture, freeze before cooking. Once you’ve stuffed the spinach mixture into the mushrooms, place them in a single layer on a baking sheet or plate and freeze for 2-4 hours. Once the mushrooms feel frozen through, carefully place them in a freezer bag and store up to 3 months. These can be a bit fragile, so try to keep them somewhere they won’t get crushed by other things. Freeze the same if the mushrooms are already cooked, but expect them to only last about a month.
Best way to reheat stuffed mushrooms
These mushrooms are best reheated in the oven or the air fryer. You can use the microwave, but you will have a softer texture.
- Oven: Reheat in a 350 degree oven for 5-10 minutes. The closer your mushrooms are together and the more mushrooms you’re heating, the longer it will take.
- Air fryer: Reheat at 350 degrees for 3-5 minutes or until mushrooms are heated throughout.
- Microwave: Reduce power to 50% and line the plate with paper towels to absorb more moisture.
Tips and Suggestions
If you’ve never made stuffed mushrooms before, there are a few little things you need to be sure you do to get them just right! Here are my tips for amazing Crab Stuffed Mushrooms:
- Stuff your mushroom tightly! You don’t want a lot of extra space in your mushroom, or your ingredients may not fully fill the mushroom.
- If you want all the stuffing without worrying about them overflowing, hollow out your mushrooms with a spoon (I use a 1/2 teaspoon) before stuffing.
- Be sure to use brick-style cream cheese. This provides the best consistency for the filling.
- If you are preparing these Crab and Bacon Stuffed Mushrooms beforehand, prepare as described and then place in the fridge before baking.
