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1 from 1 vote

Crab-Stuffed Mushrooms Recipe

These savory and filling crab-stuffed mushrooms make a great appetizer or part of a complete meal.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Servings: 30 mushrooms
Calories: 80kcal
Author: Katie Wells



  • 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.


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.


Serving: 1mushroom | Calories: 80kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 94mg | Vitamin A: 170IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.3mg