a plate of stuffed mushroom appetizers

Crab Stuffed Mushroom Caps

Mushroom caps stuffed with crab, cream cheese, spices and breadcrumbs, baked until warm and oozing with goodness. 

Because this is a leftovers recipe, it only yields 2 servings. Double or even triple the ingredients to make this appetizer for a crowd.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3
Calories 159kcal


  • 6 large white mushrooms such as button or cremini
  • 1 scallion finely sliced
  • 1 Tablespoon butter
  • 2 Tablespoons panko bread crumbs traditional or gluten free breadcrumbs work too
  • 2 ounces cream cheese softened
  • 3 ounces fresh or canned crab meat drained and finely chopped
  • 1/8 tsp black pepper
  • 1/8 tsp garlic salt
  • 1/8 tsp onion powder


  • Heat oven to 350 degrees F. (325 convection oven)
  • Spray small casserole dish or sheet pan lightly with cooking spray; set aside.
  • Wipe mushrooms clean with damp paper toweling. Cut off stems, chop finely and set aside. 
    chopped mushrooms
  • Use your fingers to remove center from mushrooms to make room for stuffing. Place mushrooms caps cut side up in prepared dish; set aside.
    white mushroom caps
  • In small bowl, add cream cheese, crab meat, pepper, garlic salt and onion powder. Stir to combine.
  • Melt 1 Tablespoon butter in small saute pan over medium heat. Add chopped mushroom stems and scallion; saute until softened, 2-3 minutes. Remove pan from heat and stir in bread crumbs. Add mushroom mixture to bowl with cream cheese mixture and stir to combine.
  • Use a small spoon to evenly distribute filling into each mushroom cap.
  • Bake at 350 F. for 18-20 minutes, or until tops are lightly browned and cream cheese has melted.
  • Remove from oven and serve warm.



Serving: 2caps | Calories: 159kcal | Carbohydrates: 7g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 354mg | Potassium: 258mg | Fiber: 0g | Sugar: 2g | Vitamin A: 8.2% | Vitamin C: 3.2% | Calcium: 5.7% | Iron: 4.3%