Crab Stuffed Mushrooms square | 2 Cookin Mamas


These Crab Stuffed Mushrooms are for crab lovers! More crab, less filling, with just the right amount of Cajun seasoning and cheese, make these the perfect appetizers for any party, any time of year!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 appetizers
Author Linda Warren


  • 1 pound large mushrooms about 16 caps
  • 8 Tablespoons butter, divided
  • 4 green onions, minced
  • 4 Tablespoons red bell pepper, ┬áminced
  • 6 Tablespoons Parmesan cheese
  • 12 ounces crab meat
  • 1/2 cup bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cajun seasoning (I like Emeril's Essence, a Cajun seasoning)
  • 1/4 teaspoon pepper
  • 1/2 cup Parmesan cheese


  1. Preheat oven to 350 degrees. Prepare a large baking dish by spraying with non-stick spray.

  2. Wash the mushrooms and pop off the stems. Chop the stems, place in medium bowl, and set aside.  
  3. In a microwave-safe bowl, melt 4 tablespoons butter. Dip mushrooms in butter and arrange in prepared baking dish. Set aside. 

  4. In a large skillet, melt the remaining 4 tablespoons of butter and saute chopped stems, minced green onions and red bell pepper. Cook until onions are translucent and all vegetables are tender. Remove from heat.  

  5. Combine sauteed vegetables with 6 tablespoons Parmesan cheese, crab meat, bread crumbs and seasonings. 

  6. Take a heaping tablespoon of filling and pile into each mushroom cap. Sprinkle with Parmesan cheese. 
  7. At this point you can cover them and place in refrigerator until just prior to company arriving. 

  8. Bake 15-20 minutes if baking immediately. If refrigerated, add 5-10 minutes to the baking time.

  9. Serve immediately.

Recipe Notes

To make gluten-free, substitute gluten-free breadcrumbs (such as Glutino Gluten Free Breadcrumbs and Pecorino-Romano cheese instead of Parmesan.)