This Simple Classic Cream Cheese Stuffed Mushrooms recipe is keto, uses large or portobello mushrooms, and is full of shrimp, crab, cheeses and more!
These classic cream cheese stuffed mushrooms are perfect if you love cream cheese stuffed mushrooms or enjoy a keto diet.
I serve these creamy, classic, crab and shrimp stuffed mushrooms at family gathering, parties or large events. I am always asked for the recipe.
These simple mushrooms are that good. They are so addictive and absolutely mouthwatering delicious. They disappear so fast.
I can’t remember EVER having any leftovers.
It seems I can never make enough and that drives me crazy! I hate having friends or family over for a gathering and seeing them wanting more.
I have served portobello mushroom caps full of this dreamy, creamy filling. They are always a huge hit.
You have to pre-cook the portobello mushrooms a little longer than regular mushrooms but is definitely worth a few extra minutes.
Stuffed Mushrooms Recipe
This recipe for classic cream cheese stuffed mushrooms will make quite a few mushrooms, depending on the size of the mushrooms you are stuffing!
It is always so hard to say because everyone has a different definition of what large really means.
For all of the photos you see, I have used large mushrooms purchased from our local market.
You do not need to spend extra money buying the extra large stuffing mushrooms unless you want to.
Keto Stuffed Mushrooms
My close friend thrives on a keto diet and gobbles up these creamy simple stuffed mushrooms.
She refers to these classic cream cheese stuffed mushrooms as a treat and eats them regularly, enjoying every single bite!
Portobello Stuffed Mushrooms
You can also use portobello mushrooms if you want and they taste amazing too. Incredible stuffed portobello mushroom recipes are so hard to find.
Luckily, we make three different versions of stuffed portobello mushrooms.
All are different and amazing in their own way.
If using this creamy seafood filling recipe, prepare your filling according to directions and rewarm your filling before stuffing your mushrooms.
Just remember to cook the portobello mushroom first, before you stuff them. Here is the way I do it.
Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt.
Using a spoon, scrape out and remove the gills from the underside of the mushroom caps.
Portobello Stuffed Mushrooms Recipe
- 4-6 portobello mushrooms (each 4 to 5 inches), cleaned with stem and gills scaped and removed with a spoon
- ¼ – ½ cup olive oil
- salt sprinkles
- pepper sprinkles
I wouldn’t bake your portobello mushrooms ahead of time as they harden and become tough when reheated. Tough frankly is an understatement.
Adjust your oven rack to upper middle position and prepare a rimmed baking sheet with a rack lightly coated in cooking spray.
Place baking sheet inside your oven while it preheats to 400 degrees.
Using a large resealable bag, add ¼ cup oil and prepared mushrooms and adjust until coated.
If you need more oil to coat them all please add it but ¼ cup should be enough.
Adjust mushrooms until coated and allow to sit at room temperature for at least 30 minutes but preferably an hour.
Sprinkle evenly with salt and pepper, on both sides, and carefully place on hot baking sheet, gill side up.
Bake mushrooms until they have released liquid and start to brown around their edge, somewhere between 8 and 12 minutes.
Once you notice the mushrooms edges start to brown, flip them over and bake until liquid is gone and mushrooms are a beautiful golden brown color. Another 8 to 12 minutes.
Remove mushrooms from your oven and turn on your broiler.
Flip your portobello mushrooms back over so they are gill side up.
Carefully place filling inside your mushrooms.
Place mushrooms back inside your oven for a minute or two until filling is a beautiful golden brown.
Serve immediately and enjoy every bite.
Stuffed Portobello Mushroom Recipes
They are all terrific.
Classic Stuffed Mushrooms
If you end up with some left over filling you can smear it on crackers or even stuff it inside chicken breasts the next day! The result is so delicious!
I couldn’t believe how much I enjoyed those chicken breasts. So much so I have actually made a batch of the filling just to stuff my chicken breasts with.
I cut the chicken breasts downward, from the top, so the cheesy mixture didn’t run all over.
Sprinkled on a little more shredded cheddar cheese and baked them for about 45 minutes.
They were enjoyed by all. If I get enough requests I will post that recipe as well.
Stuffed Mushrooms with Cream Cheese
Sometimes the cans of shrimp and crab may vary a bit and that is ok. Grab the size you can find and I urge you to taste the mixture before stuffing it into these classic cream cheese stuffed mushrooms.
Maybe you want a little more garlic or pepper. Maybe you want them to be a little creamier so you can add a little more sour cream.
You can always add more cheese if you want to. Taste it and decide for yourself.
Whenever a party, potluck or any kind of gathering is around the corner I know for sure I’m making these mushrooms.
More often than not I am asked to bring the mushrooms or it is expected that they will just show up with me!
I always prepare the mushrooms ahead of time and need 20 or 25 minutes in the host’s kitchen to heat them up. No one has ever complained!
Especially once they try one. Then you’ll find they hang around the platter until they’re all gone!
I have a few go to make ahead recipes that no matter what the event is, I always have something easy that I can bring with me.
This is one of those recipes.
Simple Stuffed Mushroom Recipe
Crab and Shrimp Stuffed Mushrooms are rich, cheesy, and insanely addictive. You’ll want to eat the filling all by itself but it’s even BETTER when it’s hot and bubbly!
I can eat this simple mushroom filling cold too. I just can’t help myself.
When baked to golden, bubbly perfection in a mushroom cap? I know I have trouble stopping!
Mushroom lovers, prepare to fall in love with this simple stuffed mushroom recipe.
Crab Stuffed Mushrooms
These mushrooms are stuffed with canned shrimp and crab but you can just stuff them with crab, if you prefer or that’s what you have on hand.
I try and keep a can of each in my pantry, just so I can make this easy appetizer at a moments notice. Ok a few moments notice!
These creamy mushroom caps are also filled with three types of cheese with works beautifully with the seafood and baked to creamy golden brown perfection.
This elegant classic cream cheese stuffed mushrooms appetizer can easily be assembled a few hours ahead of time and refrigerated until needed.
I have included a list below with a few more just in case you’re interested!
I always make stuffed mushrooms. They are always such a total crowd pleaser.
Stuffed mushrooms have been popular for such a long time and with good reason.
They’re bite sized and they look impressive. Especially once tasted, they are so addictive and disappear lightening fast.
Whenever I’m having a get together I make a double batch of these mushrooms and they’re always the first to disappear. These stuffed mushrooms are truly something special.
Can you make these Stuffed Mushrooms Ahead of Time?
You can assemble your classic cream cheese stuffed mushrooms up to 5 hours before you plan to serve them.
Store your mushrooms covered in your fridge. I usually put the baking sheet in our fridge loosely covered so when needed can easily be thrown in the oven to bake.
If refrigerated, add a few minutes to baking time.
The filling can also be made in advance and refrigerated until you are ready to use it. Once ready to stuff your mushrooms, prepare your mushrooms and add the filling.
You may or may not have some filling leftover and as I mentioned, can be stuffed in chicken, smeared on crackers or pitas or bread.
This filling is delicious and will be so good on anything. My goodness, I am embarrassed to admit it but I have eaten some stuffing right out of a serving bowl.
This classic stuffed mushroom filling is that good. These scrumptious seafood stuffed mushrooms are baked to bubbly perfection just before serving.
What kind of mushrooms to use for stuffed mushrooms
I usually use regular white button mushrooms or cremini mushrooms to make these stuffed mushrooms.
Cremini mushrooms have a stronger flavor than white button mushrooms.
You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom.
Try your best to choose mushrooms that are roughly the same size so that they cook evenly.
How to clean mushrooms?
The easiest way to clean mushrooms is to use a damp paper towel and gently rub each mushroom. Then slice off the bottom of the stem.
Never soak mushrooms in water.
I used to, and was taught to rinse each mushroom underwater or in a colander. Using a paring knife scrape off the outer skin of each mushroom and slice off the bottom part of the stem and that was it.
A fast rinse in water and a spin in a salad spinner works too according to America’s Test Kitchen and works great.
The paper towel method is just so much quicker for me.
Ingredients in Stuffed Mushrooms with Cream Cheese
- large mushrooms
- sour cream
- cream cheese
- shredded or grated cheese
- parmesan cheese
- canned shrimp
- canned crab
- green onions, chives or parsley
How to make Classic Crab Cream Cheese Stuffed Mushrooms
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.
Also they won’t drip when you bite into them.
Remove mushrooms from oven and when cool enough to handle remove each stem. Reserve stems for another use.
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! In some ways he is right I suppose!
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!
If you are using portobello mushrooms please see portobello mushroom directions for preparation. Because of their size, portobello mushrooms need to be made a little differently than regular mushrooms.
Easy Appetizers for a Crowd
Served with corn or tortilla chips or our Baked Pita Chips you will not be disappointed!
Yep, I did it. I had to make a video of my son making these classic stuffed mushrooms. I hope you will take a moment to see how easy they really are to make for yourself!
Classic Crab Cream Cheese Stuffed Mushrooms Video
Classic Cream Cheese Stuffed Mushrooms
- rimmed baking sheet
- 24-30 large mushrooms, fresh, cleaned
- 2 tablespoons sour cream
- 6 oz 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 can (4 - 6 oz) shrimp
- 1 can (6 - 6 ½ oz) crab
- 2 tablespoons green onions, minced
- ½ teaspoon pepper
Stuffed Portobello Mushrooms
- 4 portobello mushroom caps, (4 to 5 inches in diameter) stems removed, gills scraped
- ½ cup olive or vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 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 sothey 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.
- 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! In some ways he is right I suppose!
- 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!
Stuffed Portobello Mushrooms
- Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a spoon, scrape and remove the gills from all of your portobello mushroom caps.
- Adjust your oven racks to upper middle and lower middle positions. You will be using them both.
- Preheat your oven to 475 degrees.
- Combine oil, salt, and pepper in a large resealable bag.
- Add mushrooms, seal, and adjust mushrooms until coated. Allow to sit at room temperature for at least 30 minutes, if not an hour.
- Prepare a rimmed baking sheet with parchment paper.
- Arrange your mushrooms gill side down on your prepared sheet.
- Bake on the lower rack until your mushrooms are tender, about 20 minutes.
- Flip mushrooms over so they're gill side up
- Carefully place stuffing inside each mushroom as evenly as possible.
- Bake stuffed mushrooms on your upper rack until golden brown, between 3 and 5 minutes.
- Serve and enjoy!.