Stuffed mushrooms always remind me of family get-togethers where everyone hovered near the appetizer table, trying to sneak “just one more” before the platter disappeared. The first time I had them at Red Lobster, I was hooked—the creamy crab filling, the melty cheese, and that bite-sized pop of flavor were unforgettable. Since then, I’ve been making my own version at home. They’re surprisingly easy, a little fancy, and always the first thing to vanish at any gathering. Whether it’s New Year’s Eve, game night, or a casual movie marathon, these cheesy crab-stuffed mushrooms feel like a treat without being fussy.
Why You’ll Want to Make These
These mushrooms are comfort food dressed up for a party. The crab stuffing is creamy, cheesy, and full of flavor, while the mushrooms stay tender and juicy underneath. They bake up golden, smell incredible, and look way more impressive than the effort it takes to make them. The best part is, you don’t need to wait for a night out—you can whip up a whole tray in under 30 minutes, right in your own kitchen.
Tips I’ve Picked Up
Over the years, a few simple tricks have made these mushrooms a no-fail favorite:
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Choose fresh mushrooms – I usually go for white button or baby bellas. Make sure they’re firm and not too large so they’re easy to pop in your mouth.
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Dry them well – Mushrooms hold water, and if they’re damp, the filling can slide right out. Wash, then pat them dry carefully.
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Use real crab – Imitation crab works in a pinch, but fresh or canned lump crab meat gives you the best flavor and texture.
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Grate your own cheese – Pre-shredded cheese doesn’t melt as smoothly. A quick grate makes a world of difference.
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Don’t overstuff – A generous scoop is good, but if you pile too much, it will bubble over and burn.
Prepping Ahead Made Easy
If I’m hosting, I love prepping these mushrooms a few hours ahead. You can clean and stuff them, place them in a baking dish, cover tightly, and keep them in the fridge until it’s time to bake. That way, all you have to do is pop them in the oven when guests arrive, and within 20 minutes your kitchen will smell amazing.
Serving Suggestions
I usually serve these hot straight from the oven on a wooden board or platter, sprinkled with chopped green onions or parsley for color. A little squeeze of fresh lemon juice on top just before serving brightens everything up. They pair beautifully with cocktails or a glass of chilled white wine. If you’re planning a bigger spread, they sit nicely alongside shrimp cocktail, baked brie, or even a simple charcuterie board.
Storing and Reheating
Truth be told, these rarely make it to leftovers in my house. But if you do have extra, keep them in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave—it makes them soggy. Instead, use a 350°F oven or an air fryer for about 10–12 minutes to bring back that fresh-from-the-oven texture. They can even be frozen for up to 3 months if you want to prep a batch ahead of time.
Frequently Asked Questions
What kind of crab meat works best?
Lump crab meat is ideal because it’s sweet and firm, but canned crab works too. Just avoid imitation if you want the real restaurant-style flavor.
Can I use larger mushrooms like portobello?
Yes, but keep in mind they’ll be more of a main dish than a finger food. For parties, smaller mushrooms are easier to handle.
How can I make the filling creamier?
Mix in a little cream cheese with the crab stuffing. It adds richness and helps bind everything together.
Can these be made in an air fryer?
Definitely! Place them in a single layer at 350°F and cook for about 10 minutes. They crisp up beautifully on top.
Red Lobster Stuffed Mushrooms
Bring the restaurant favorite home with these cheesy, crab-stuffed mushrooms that are always a hit at parties.
Ingredients
- 16 fresh white mushrooms
- ¼ lb lump crab meat (not imitation)
- 1 tablespoon finely chopped onion
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red bell pepper
- 1 teaspoon minced or grated garlic
- 1 cup crushed saltine crackers
- ½ cup freshly grated mild cheddar cheese, divided
- 1 egg, lightly beaten
- ¼ teaspoon Old Bay seasoning
- 1 tablespoon butter or olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F. Clean the mushrooms well, remove the stems, and chop the stems finely.
- In a skillet, melt the butter over medium-high heat. Sauté the celery, onion, garlic, and bell pepper for a couple of minutes until just tender. Stir in the chopped mushroom stems and cook another 2 minutes. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, combine the sautéed vegetables with crab meat, crushed crackers, ¼ cup of the cheddar cheese, the beaten egg, Old Bay seasoning, salt, and pepper. Stir until well mixed.
- Arrange the mushroom caps in a baking dish and spoon the crab mixture generously into each one. Sprinkle with the remaining cheddar cheese.
- Bake for about 15 minutes, or until the tops are golden brown and the mushrooms are cooked through. Serve warm and enjoy every cheesy, savory bite!
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 75Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 151mgCarbohydrates 4gFiber 0gSugar 0gProtein 4g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
For me, crab-stuffed mushrooms are the definition of an appetizer that feels fancy but is secretly simple. They’re cheesy, savory, and indulgent without requiring much effort. Every time I bring a tray to the table, they disappear before I can even grab a second one. If you want a party snack that’s guaranteed to impress, this recipe is a keeper.
