Perfect Crab-Stuffed Mushrooms

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Wellness Mama » Blog » Recipes » Perfect Crab-Stuffed Mushrooms

We all can get tired of preparing the same old foods night after night, and sometimes nothing is better than getting a little fancy and mixing it up!

These crab-stuffed mushrooms are a spin on my garlic roasted mushrooms. They are delicious and fun to eat, and contain enough fiber and protein that they could round out a complete meal when served with salad, veggies, or other small plates.

How to Make Delectable Crab-Stuffed Mushrooms

The first step to making any stuffed mushroom is to choose the mushrooms. You can use just about any type of whole fresh mushroom you like. For this recipe I used about a pound and a half of white mushrooms that were about 2 inches in diameter. They held a nice amount of stuffing, were easy to handle, and could be eaten in about three bites.

First, I drizzled the de-stemmed mushrooms with melted butter and placed them in a baking dish.

To make the stuffing I used pre-cooked crabmeat. I order all my seafood online from Vital Choice. They have a great selection of wild caught, sustainably harvested fish and shellfish.

I heated the crabmeat with green onions, cream cheese, egg, and spices in a skillet and stuffed the mushrooms with the mixture before topping each one with shredded cheddar cheese.

Then I added a little white wine to the baking dish and cooked them in the oven until the mushrooms were cooked and the cheese melted. We served them at a dinner party and they were a hit!

Crab-Stuffed Mushrooms Recipe

These savory and filling crab-stuffed mushrooms make a great appetizer or part of a complete meal.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Calories 80kcal
Author Katie Wells


30 mushrooms



  • Preheat oven to 425°F.
  • Remove the stems from the mushrooms.
  • Melt the butter.
  • Place the mushrooms in a large baking dish or on a rimmed baking sheet and drizzle with the butter.
  • Stir to evenly coat and arrange so they all have the open side facing up.
  • In a medium size skillet, heat the olive oil over medium heat.
  • Chop the green onion and crab meat and add it to the skillet.
  • Stir in the almond flour, onion powder, and parsley and cook and stir until just warmed.
  • Add half of the shredded cheese, the cream cheese, egg, lemon juice, and dill and mix to combine.
  • Remove from heat.
  • Fill the mushroom caps with the crab mixture and place so that they are just touching.
  • Sprinkle with the remaining cheese and pour the wine into the bottom of the dish.
  • Bake for 15 minutes until mushrooms are browned and cheese is bubbly.


Nutrition Facts
Crab-Stuffed Mushrooms Recipe
Amount Per Serving (1 mushroom)
Calories 80 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 77mg3%
Potassium 94mg3%
Carbohydrates 1g0%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 0.8mg1%
Calcium 40mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.


Feel free to use whatever kind and size of fresh mushrooms you like. I used white mushrooms that were about 2 inches in diameter and this recipe made enough stuffing to fill 30 of them.

Other Stuffed Dishes (That Are Also Healthy!)

If this recipe has you feeling inspired, I have several recipes for stuffed squashes, peppers, tomatoes, and more! This is a great way to work veggies into an appetizer or tapas-style dinner. The heartier ones, like stuffed winter squash are a complete meal by themselves.

Here are some of the ways I like to stuff vegetables:

Have you ever made stuffed mushrooms? What do you like to stuff them with?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


One response to “Perfect Crab-Stuffed Mushrooms”

  1. Jaime Ketchum Avatar
    Jaime Ketchum

    I did this recipe today and OMG I LOVE IT!! I cooked this for me and my other as the mentioned igreidents were starting to go bad so it was a GREAT way to use it up. i made enough for 22 mushrooms which is all i had (just enough crab as well). my mom loves it. I left out the white whine since we didnt have anymore so next time ill use it for sure.

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