Looking for a dish that wows your guests without stressing you out? This crab stuffed mushrooms recipe brings the luxury of a steakhouse right to your kitchen.
It is perfect for those cold winter evenings when you want something warm and elegant. You can serve these as a stunning appetizer or a special side dish. Your family will think you spent hours in the kitchen, but it is actually quite simple.
Why This Recipe Is a Winner
This recipe is a winner because it delivers big flavor with very little effort. You get that iconic gourmet steakhouse taste without the expensive restaurant bill. It is ideal for holiday entertaining because you can prep it quickly.
The combination of creamy cheese and sweet lump crab is truly irresistible. Even beginner cooks will find this method easy to follow and master. It is a guaranteed crowd-pleaser that people always ask for again.
Simple Cooking Steps
Making these mushrooms is much easier than it looks. You simply sauté the stems, mix the filling, and stuff the caps. The oven does all the hard work of making them golden and tender.
Using a few smart shortcuts helps you save time during a busy weeknight. You do not need any fancy equipment to get these just right. Anyone can do this with a simple mixing bowl and a baking dish.
Ingredients You’ll Need
You only need a few fresh ingredients and some basic pantry staples for this dish.
- 12 large white button mushrooms, stems removed and reserved
- 8 oz jumbo lump crab meat, drained and picked for shells
- 4 oz cream cheese, softened
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 tablespoon green onion, finely sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Finely chop the reserved mushroom stems and sauté with minced garlic in 1 tablespoon of butter until softened, then let cool.
- In a medium mixing bowl, combine the cream cheese, sautéed stems, Parmesan cheese, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
- Gently fold in the lump crab meat and green onions, maintaining the integrity of the crab lumps.
- Fill each mushroom cap generously with the crab mixture and place them in the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the remaining melted butter and sprinkle over the tops of the stuffed mushrooms.
- Bake for 15 minutes or until the mushrooms are tender and the breadcrumb topping is golden brown.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve these warm while the cheese is still creamy and melted. They pair beautifully with a crisp white wine or a sparkling cider. For a full meal, serve them alongside a juicy steak or a fresh salad.
If you are hosting a party, place them on a festive platter. They look beautiful with a little extra sprinkle of fresh parsley. Your guests will love the rich, savory flavor in every bite.
Storage & Reheating
These are best enjoyed fresh, but you can store leftovers in the fridge. Place them in an airtight container for up to two days. To keep the topping crispy, reheat them in the oven at 350°F for 10 minutes. Avoid the microwave, as it can make the mushrooms a bit rubbery. You can also prep the filling a day ahead to save time!
Tips for Best Results
Ways to Switch It Up
Common Questions
Can I use canned crab meat?
You can, but jumbo lump crab provides the best texture and flavor. If using canned, ensure it is high quality and very well drained.
Can I make these ahead of time?
Yes, you can stuff the mushrooms a few hours before your party. Just keep them covered in the fridge and bake when you are ready.
How do I know when the mushrooms are done?
The mushrooms will look slightly soft and the topping will be a beautiful golden brown. You might see a little juice bubbling around the base.
I hope this elegant appetizer brings a little extra joy to your winter gatherings. It is such a treat to share something this special with the people you love. Happy cooking!
— Lidia
Ruth's Chris Style Crab-Stuffed Mushrooms
Ingredients
- 12 large white button mushrooms, stems removed and reserved
- 8 oz jumbo lump crab meat, drained and picked for shells
- 4 oz cream cheese, softened
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic , minced
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 tablespoon green onion, finely sliced
- 1/4 teaspoon sal t
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Finely chop the reserved mushroom stems and sauté with minced garlic in 1 tablespoon of butter until softened, then let cool.
- In a medium mixing bowl, combine the cream cheese, sautéed stems, Parmesan cheese, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
- Gently fold in the lump crab meat and green onions, maintaining the integrity of the crab lumps.
- Fill each mushroom cap generously with the crab mixture and place them in the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the remaining melted butter and sprinkle over the tops of the stuffed mushrooms.
- Bake for 15 minutes or until the mushrooms are tender and the breadcrumb topping is golden brown.
- Garnish with fresh parsley and serve immediately.
