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+ servings

Recipe for Crab stuffed mushrooms with cream cheese

Mouth-watering cream cheese crab cake stuffed inside juicy sweet mushroom with the addition of crunch crunch celery, this is a fused celebration of the sea that you won't want to miss
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author Victoria


  • 16 Oz bella mushroom
  • 1 can 14-16oz lump crab meat


  • 4 oz cream cheese soften at room temperature
  • 1 egg
  • 1 Tbsp mayo
  • 1 tsp Old Bay
  • 1/4 tsp salt
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 stalk celery
  • 1 Tbsp chopped cilantro
  • 1 Tbsp butter
  • 1/3 cup Parmesan cheese
  • 1/2 cup Panko bread crumbs


  • Wash and clean mushrooms, remove center stems, use a spoon to scoop and press to create a hole for filling.
  • Dice celery, finely chop cilantro and drain the crab meat.
  • In a mixing bowl, fork/mash the soften cream cheese and then add all remaining filling ingredients. Mix them well.
  • Add crab meat and gently fold to mix to avoid breaking lump apart.
  • Melt the butter in microwave.
  • Line your baking sheet.
  • Arrange mushroom caps upside down.
  • Brush liquid butter onto each mushroom cap bottom.
  • Now turn all the caps over, spoon crab mixture into each mushroom cap,
  • Chill in fridge for 10-15 minutes.
  • Preheat oven to 400 F.
  • Bake crab stuffed mushroom in oven for about 15 minutes until mushrooms are tender and all the cheese bubbly.
  • Serve hot. Sprinkle some ground pepper and zest lemon if desire.