These Crab Stuffed Mushrooms are the perfect bite-sized appetizer — creamy, savory, and packed with rich crab and spinach flavor. Made with cream cheese, fresh spinach, and real crab meat, this recipe skips the breadcrumbs for a naturally gluten-free twist that’s both elegant and easy.
There’s something about seafood that instantly makes me feel like I’m at the beach — even if I’m nowhere near the coast. Maybe it’s the fresh, briny aroma or the buttery richness that reminds me of summer days on the sand. Either way, these crab-stuffed mushrooms bring a little seaside comfort right to my kitchen.
Why You’ll Love These Crab Stuffed Mushrooms
- 🦀 Rich and Creamy: The crab and cream cheese filling is smooth, flavorful, and perfectly seasoned.
- 🌿 No Breadcrumbs Needed: A lighter option that keeps the focus on the crab.
- 🧄 Loaded with Flavor: Garlic, spinach, bacon, and Parmesan make every bite irresistible.
- 🕒 Quick and Easy: Ready in about 40 minutes — perfect for parties or date nights.
Ingredients You’ll Need
- 2 strips bacon – for salty, smoky flavor
- 1 tsp fresh parsley, finely minced
- ¼ cup + 6 tsp shredded Parmesan cheese – divided
- 8 oz cream cheese, softened
- ½ tsp each Old Bay Seasoning, seasoning salt, and onion powder
- 8 oz ready-to-eat crab meat – check for shells!
- 2 cloves garlic, pressed or minced
- 3 handfuls fresh spinach
- 5 tbsp extra virgin olive oil (I used HemisFares™ FIND NO. 48)
- 12 baby portobello mushroom caps
Step-by-Step Instructions
1. Prep the Oven and Bacon
Preheat the oven to 350°F (175°C).
In a skillet, cook bacon until crispy. Remove, drain, and set aside. Wipe the skillet clean.
2. Sauté the Garlic and Spinach
Add 2 tablespoons olive oil to the skillet and heat over medium.
Add garlic and cook for 2–3 minutes until fragrant.
Toss in the spinach and sauté until just wilted.
3. Prepare the Crab Mixture
Lay the crab meat out on a plate and check for shells (don’t skip this step!).
Add crab to the skillet with 1 tablespoon olive oil, then season with Old Bay, seasoning salt, and onion powder. Stir and cook for 2–3 minutes. Remove from heat and stir in the diced bacon.
4. Make the Filling
In a large bowl, beat cream cheese until smooth.
Fold in the crab-spinach mixture and ¼ cup Parmesan cheese until fully combined.
5. Fill the Mushrooms
Wipe the mushroom caps clean with a paper towel (do not rinse with water).
Remove stems if necessary, and stuff each cap with about 1 to 1½ tablespoons of filling.
Top each with ½ teaspoon Parmesan cheese.
6. Bake
Line a baking sheet with foil and brush with 1–2 tablespoons olive oil.
Place the stuffed mushrooms on the sheet and bake for 15 minutes.
Let cool for about 10 minutes before serving — this helps them set and prevents sogginess.
Tips for the Best Crab Stuffed Mushrooms
- Don’t wash mushrooms! Wipe them gently to avoid excess moisture.
- Check crab meat for shells — even if the label says “ready to eat.”
- Line your pan with foil for easy cleanup.
- Rest before serving — letting them sit on a paper towel prevents soggy bottoms.
Make-Ahead & Storage
- To make ahead: Prepare the filling up to 2 days in advance and store in an airtight container. Stuff and bake when ready.
- To store leftovers: Keep cooked mushrooms in the fridge for up to 3 days.
- To reheat: Warm in a 350°F oven for 10–15 minutes or microwave with a damp paper towel until heated through.
What to Serve with Crab Stuffed Mushrooms
- 🥓 Bacon-Wrapped Green Beans
- 🌽 Southern Skillet Cornbread
- 🥬 Slow-Cooked Southern Green Beans
These crab stuffed mushrooms are elegant enough for holidays and special dinners but easy enough for a weeknight treat. They’re rich, satisfying, and guaranteed to disappear fast — so go ahead and make a double batch!