Crab Stuffed Mushrooms
Prep time
Cook time
Total time
a delicious stuffed mushroom recipe with crab and delicious seasonings, a great appetizer, or vegetarian main dish, serve hot or cold.
Recipe type: Appetizer, Main Dish, Vegetarian, low carb
Cuisine: American
Serves: 5 servings
  • 5 (2 -1/2") portabella mushrooms (or similar, you'll need fewer larger or a few more smaller mushrooms)
  • 6 oz crab, imitation crab (canned crab will also work in this recipe)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup mayo
  • 2 tablespoons red onion, diced
  • 2 green onions, sliced
  • 3/4 teaspoon old bay seasoning
  • 1/2 teaspoon dill (dry or fresh)
  • pinch of salt and pepper
lemon (add a squeeze lemon juice to the filling or on top of the cooked mushrooms)
  1. Preheat oven to 400°
  2. Clean off mushrooms, I rinse mine and dry them with paper towels. Alternatively, you can wipe them clean with a damp paper towel.
  3. Remove the stems of the mushrooms. (you can scrape the underside of the mushrooms smooth, but I just leave them alone), you can chop the stems to add them to the filling or leave them out, I opted to leave them out and have more crab in the filling.
  4. Remove the crab from the package, chop the crab so when you bite into the mushroom the filling doesn't come out, dice it into 1/4-1/2" pieces.
  5. In a medium bowl, mix the crab, cheese, mayo, red onion and green onion, along with old bay, dill, salt, and pepper.
  6. Place the mushroom on a foil-lined baking sheet (for easy clean up) cap side down. (upside down)
  7. Fill each mushroom with 3 tablespoons of the filling, press it down a bit so it doesn't fall off.
  8. Bake at 400° for 15 minutes or until mushrooms are softened and filling is heated through.
  9. The tops will get golden and crispy.
  10. Serve with lemon squeezed on top (or add some lemon juice to the filling)
Recipe by Created by Diane at