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Savory Crab-Stuffed Mushrooms Recipe Easy Garlic Butter Appetizer

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These savory crab-stuffed mushrooms combine sweet, briny crab meat with earthy mushrooms and garlicky butter for a quick, easy, and crowd-pleasing appetizer perfect for any occasion.

Ingredients

Scale
  • 20 large white button mushrooms (about 1 pound / 450 grams), stems removed and finely chopped
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225 grams) lump crab meat, picked over for shells
  • 3 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped green onions or shallots
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (for garlic butter sauce)
  • 2 cloves garlic, minced (for garlic butter sauce)
  • 1 tablespoon fresh parsley, finely chopped (for garnish and garlic butter sauce)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Clean the mushrooms gently with a damp paper towel to remove any dirt. Remove the stems carefully by twisting and pull them out. Set aside the mushroom caps on the baking sheet, hollow side up.
  3. Chop the mushroom stems finely with a sharp knife.
  4. In a medium bowl, combine the softened butter, minced garlic, chopped mushroom stems, green onions, mayonnaise, Parmesan, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper. Mix well until smooth and evenly combined.
  5. Gently fold in the lump crab meat to the butter mixture, being careful not to break up the crab too much.
  6. Spoon the crab mixture generously into each mushroom cap, pressing lightly to fill without overflowing. The filling should mound just a bit over the top.
  7. In a small saucepan or skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Remove from heat and stir in the fresh parsley.
  8. Brush the garlic butter sauce over the stuffed mushrooms, covering the tops and edges.
  9. Bake the mushrooms in the preheated oven for 20-25 minutes, until the mushrooms are tender and the topping is golden brown.
  10. Remove from oven and let cool for a few minutes before serving.

Notes

Do not wash mushrooms under running water; wipe clean with a damp cloth instead to avoid sogginess. Use fresh garlic for best flavor. Handle crab meat gently to keep chunks intact. Preheat oven fully for even cooking. For extra crispiness, broil for 1-2 minutes at the end but watch closely to prevent burning. Stuff mushrooms just before baking to avoid sogginess. Dairy-free substitutions: use olive oil instead of butter and nutritional yeast instead of Parmesan. Gluten-free if Worcestershire sauce is checked or omitted.

Nutrition

Keywords: crab stuffed mushrooms, garlic butter mushrooms, seafood appetizer, easy appetizer, party food, stuffed mushrooms recipe

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