Rich, creamy and incredibly delicious, these Seafood Stuffed Mushrooms are the perfect easy appetizer to make and serve at a house party. If you’ve loved the crab stuffed mushrooms at Red Lobster, you’re going to love this recipe.
Best of all, you can tweak and adjust the fillings and mix-ins to your liking, and whip them up in under 20 minutes of prep time.
Holiday parties are my absolute favorite, especially because I get to experiment and try out all kinds of snacks and appetizer recipes.
Recently, when I tried my hands at a crab and shrimp party dip, it turned out to be an amazing hit. The rich cream cheese base with the little meaty bits thrown in was perfect in so many ways, and I thought, why not team it up with some mushrooms?
If you need for ideas for appetizers try these bacon wrapped shrimp , Asian Mushrooms, tomato bruschetta or cheesy potato bites!
Why You’ll Love This Seafood Stuffed Mushrooms Recipe
- Super yum: The mix of cheeses beautifully complements the crab and shrimp mixture, which goes nicely into the mushroom cups, turning into an amazing combination of flavors and textures.
- Easy to make: These cream cheese stuffed mushrooms may seem like they took a lot of effort to make, but they’re actually incredibly easy!
- Perfect for parties: Stuffed mushrooms are the perfect party food! They look so fancy and elegant, and are sure to be a total crowd pleaser.
Ingredients
- Mushrooms: Use larger mushrooms for best results. Make sure you choose ones that are fresh and clean, and ideally don’t have browning and soft spots.
- Garlic: Use fresh garlic or garlic powder, whatever you have at hand.
- Sour cream: This one’s the secret ingredient that adds all the flavor and deliciousness to the filling. Make sure it is at room temperature before you add it in.
- Cheese: You’ll need some cream cheese and Parmesan cheese for the filling. In addition, use any other cheese of your choice. Mozzarella, cheddar and Monterey Jack are all great choices.
- Crab: I used a can of crab meat here, but you could also use fresh or frozen crab meat if that’s what you have at hand.
- Shrimp: For some extra flavor and that meaty, salty deliciousness.
- Green onions: Just a bit, to garnish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Bulk it up: Add other mix-ins like jalapenos, olives, bell peppers, and onions to bulk up the filling for the mushrooms.
- Mushroom swap: Large white button mushrooms are perfect for this recipe, but you could also try using other varieties like Portobello mushrooms or baby bella mushrooms. Larger portobello mushrooms transform this dish into a main dish instead of an appetizer making it perfecto for meals.
- Spice it up: Want a bit of extra flavor? Add some red chili flakes, smoked paprika or just a dash of Worcestershire sauce to the seafood and cheese filling.
How to Make Seafood Stuffed Mushrooms
To make these shrimp and crab stuffed mushrooms, start by getting all your ingredients ready. Preheat your oven to 375 degrees and cover your baking sheet with tinfoil.
Step 1: Prep mushrooms. Wash and dry the mushrooms. Arrange them on the baking sheet and spread some olive oil over them. Bake the mushrooms for 4-5 minutes to get rid of any moisture on the surface.
Step 2: Prepare the filling. Combine all the rest of the ingredients in a bowl and mix to make the seafood and cream cheese filling.
Step 3: Remove the stem. Remove the stem from each mushroom once they're cool enough to handle.
Step 4: Remove the gills: Use a spoon to scoop out the gills from the mushrooms, opening the space for the filling.
Step 5: Assemble. Transfer the mixture to a piping bag or use a spoon to add the mixture to the mushroom caps.
Step 6: Bake and serve. Move the mushrooms back to the baking sheet and bake for 15 minutes or until the mushrooms are nice and brown.
Cooking Tip
If you have a bit of extra filling leftover after stuffing the mushrooms, spread it over some baguette slices or crackers and bake!
If you love stuffed mushroom recipes you've got to try my smoked stuffed mushrooms next!
Storage Directions
- Storing: If you have some leftovers that you want to store for later, transfer them to an airtight container and refrigerate them for 2-3 days.
- Freezing: I wouldn’t recommend freezing these. Freezing and thawing can get the mushrooms mushy and soft.
- Reheating: You can reheat the stuffed mushrooms in the microwave or the oven. Microwaving may be quicker, but keep in mind that the texture of the mushrooms can get a bit softer than you’d like.
- Make Ahead: You can actually prep these seafood stuffed mushrooms up to a day in advance if you need to. You can either store the cleaned mushrooms and the filling separately in the refrigerator, or assemble them in an airtight container and refrigerate them to be used the next day. Since everything is cold you may need to add 5 minutes or so to the cooking time.
Serving Suggestions
Serving these crab and shrimp stuffed mushrooms is super easy. You can team them up with other party appetizers like my bruschetta bites, Ritz cracker sandwiches and a cheese and bacon dip.
You can also serve these as a side dish with a main like my turkey and cheese sliders or a simple loose meat sandwich.
Recipe Tips
- Add a crunchy topping: To add an extra bit of flavor and texture, consider topping the filling with a sprinkle of Panko breadcrumbs or crushed Ritz crackers before you bake them.
- Clean them right: Make sure you clean the mushrooms the right way before you stuff them. Wash them under running water and pat them dry immediately or use a damp towel to clean them if they already look clean.
- Fully dry your mushrooms: Make sure you remove all traces of moisture from the surface before you start filling the mushrooms with the mixture. Even just a bit of moisture can cause the mushrooms to steam and turn soft.
- Keep the stems. Don't discard the stems! You can chop them up to throw into an omelet, stir fry, or any other dish for a boost of umami flavor.
Recipe FAQs
You can skip adding the crab meat and make shrimp stuffed mushrooms if you want to. Another great idea is to use imitation crab meat and some veggies for the stuffing.
These stuffed mushrooms can turn soft and soggy if they have excess moisture on their surface. Make sure the filling is nice and thick, and the mushrooms are completely dry before you bake them. Also, make you don't cook them too long.
While I haven’t tried making them in the air fryer, they should turn out just perfect if you try it. Just make sure you don’t overcrowd the air fryer basket and check the mushrooms at the 10 minute mark.
Video
More Delicious Mushroom Recipes
Do you like mushrooms? Here are some recipes you may also like to try.
- Cheesy Mushrooms Appetizer Toasts25 Minutes
- Mushroom Turnovers with Cream Cheese Pastry1 Hours 50 Minutes
- Easy Crockpot Mushrooms3 Hours 5 Minutes
- Homemade Cream of Mushroom Soup
Ready to get cooking? Remember that you can print this recipe if you would like.
Seafood Stuffed Mushrooms
Ingredients
Large Mushrooms
- 24-30 large mushrooms cleaned
- 2 tablespoons sour cream
- 6 ounces cream cheese or ¾ of a brick
- ¼ cup cheese grated or shredded
- 2 tablespoons parmesan cheese grated or shredded
- 1 tablespoon garlic minced
- 1 4 - 6-ounce can shrimp
- 1 6-ounce can crab
- 2 tablespoons green onions, minced
Instructions
- Preheat oven to 375 degrees.
- Wash your mushrooms and allow them to dry. I usually use paper towel to do this because it is faster than letting them sit, upside down, on a tea towel.
- Open cans of shrimp and crab and drain well. Set aside.
- Prepare a rimmed baking sheet with tinfoil and place your mushrooms on top and paint each with olive oil.
- Bake for 4-5 minutes in the oven to soften so they don’t drip water when you bite into them.
- Remove mushrooms from oven and when cool enough to handle remove each stem. Reserve stems for another use. Using a spoon scrape out gills until mushroom is cleaned.
- In a large mixing bowl combine cream cheese, sour cream, grated or shredded cheese, garlic, shrimp, crab, green onions and pepper. Blend really well.
- Pour and scrape contents of the bowl into a resealable bag. Press mixture into one of the bottom corners and then cut the corner off.
- Squeeze mixture in to mushroom caps one at a time. Press bag deep inside of each mushroom to get as much in there as possible making sure there is extra on top of the mushroom. Not overflowing but my husband always says it's like making a soft serve ice cream!
- Place filled mushroom caps on top of rack back on your prepared baking sheet. Bake for about 15 minutes or until cheese is melted and nice and brown. Serve immediately and enjoy!
Notes
- Add a crunchy topping: To add an extra bit of flavor and texture, consider topping the filling with a sprinkle of Panko breadcrumbs or crushed Ritz crackers before you bake them.
- Clean them right: Make sure you clean the mushrooms the right way before you stuff them. Wash them under running water and pat them dry immediately or use a damp towel to clean them if they already look clean.
- Fully dry your mushrooms: Make sure you remove all traces of moisture from the surface before you start filling the mushrooms with the mixture. Even just a bit of moisture can cause the mushrooms to steam and turn soft.
- Keep the stems. Don't discard the stems! You can chop them up to throw into an omelet, stir fry, or any other dish for a boost of umami flavor.
Nutrition
This post was originally posted December 2018. It's been updated with new content and images.
Regina Drake says
I plan on making these as soon as possible. I let you know how it goes.
Karin and Ken says
I can’t wait to hear what you think. I just love them and I hope you do as well. Take care. Talk soon. Karin
Jeffrey Brothers says
Rather than saving the stems, I chopped them finely and added them to the stuffing. A dash of Old Bay seasoning works well too.
Karin and Ken says
Great idea to chop and add the stems! I’m going to add some Old Bay the next time I make them! Can’t thank you enough for the suggestion! Take care and enjoy the rest of your day! Karin
Lusa says
I also topped off the mushrooms with cheese and broiled them in the end to brown them.
Karin and Ken says
Perfect to add some color to the cheese on top! Hopefully you find some other recipes that you enjoy just as much on this site! Take care and all the best. Karin
Lisa says
Made these tonight. SOOOOOO GOOD!!! I added celery for some crunch. Next time I need to double up on the celery. Want more crunch. Love this recipe. Thank you!!
Karin and Ken says
So glad you enjoyed them! The celery is a wonderful addition. I’m going to try that myself! Can’t thank you enough for taking the time to message me and let me know. Especially about the celery! Take care and enjoy your day! Karin
Sandra says
These are the best stuffed mushrooms I have ever had!! Thank you for sharing
Karin and Ken says
You are most welcome! I love them too and wish I could make them more often than I do! Take care and all the best to you! Karin
Janet says
These were so good I couldn’t believe how many I ate before serving them!!!! Next time I will double the recipe or learn some self control! LOL Thank you so much for this recipe it’s a keeper
Karin and Ken says
As always you are most welcome. So happy to hear you enjoyed them as much as we do! I have done the exact same thing! I kept saying to myself only one more, only one more! I felt terrible but it’s true I did it! Hopefully you will find other recipes on our site that you enjoy just as much! Thank you for taking the time to let me know! All the best. Karin
Louise says
Made these with big mushrooms and they disappeared right away. I will make them smaller next time I think the bite sized ones would be better Thanks for sharing
Karin and Ken says
I totally agree with you. The bigger mushrooms are easier to make but eating them, although tasty, is not as easy. Glad you enjoyed them anyways and no leftovers are always a good sign. ? Take care and all the best. Karin
Rayna says
These are so good I wish I made a double batch. I will next time Thx for the recipe Love your site
Karin and Ken says
I agree. I have never made too many of these mushrooms. Never a leftover! Happy to hear you enjoyed them! Can’t thank you enough for taking the time to let me know! All the best to you! Karin
Suzanna says
These mushrooms were amazing and loved by all.Thank you for sharing I will definitely make these again
Karin and Ken says
You are most welcome. I’m glad you loved this recipe and thank you for taking the time to let me know. You truly made my day! All the best. Karin
Lindi says
Can these be made ahead of time and baked day of event?
Karin and Ken says
I have made the filling the day before and then made the mushrooms and stuffed them the next day and it worked out great. My only suggestion is to put all of the filling into the bag and press it all into the corner before placing it into the fridge. Then take the filling out of your fridge at least 30 minutes before you plan on making the mushrooms. The fridge makes the filling so cold it becomes difficult to work with. Otherwise I hope you enjoy these mushrooms as much as we do! I would love to know what you think of them! Hope that answers your question! Take care and all the best. Karin