STUFFED MUSHROOMS
Stuffed mushrooms are an awesome appetizer. They do require a bit of work to make, but they’re always popular. You can stuff them with many different kinds of fillings, but my favorite is a simple mix of crab meat, scallion, and a splash of lemon juice. SERVES 4
PREP TIME: 20 minutes
COOK TIME: 15 minutes
20 to 24 ounces whole mushrooms (white or baby bellas)
12 ounces canned crab
¼ cup fresh basil, chopped, divided
Juice of 1 lemon
Salt
Freshly ground black pepper
- Preheat the oven to 350°F (180°C).
- Wash the mushrooms (if you don’t like to wash them, you can wipe them down with a damp paper towel, although I’ve found that rinsing them in water doesn’t really mess up the texture the way some people think it does) and remove the stems—you can just pop them right off. Spoon out the fibrous underside so the mushrooms are hollow.
- In a large bowl, mix to combine the crab, most of the basil (reserve 2 tablespoons (30 ml) for garnish), and the lemon juice. Season with salt and pepper, and then spoon some filling into each mushroom cap. Put them on a baking sheet and cook in the oven for 15 minutes.
- Garnish with the remaining 2 tablespoons (30 ml) of basil and serve.
VARIATION 1 SHRIMP-STUFFED MUSHROOMS: Use 12 ounces cooked shrimp instead of crab—make sure to chop it really finely. Follow the rest of the recipe as written.
VARIATION 2 SAUSAGE-STUFFED MUSHROOMS: Sauté ¼ onion, chopped, with 2 or 3 cloves minced garlic in 1 tablespoon (15 ml) olive oil for 5 minutes. Add ½ pound spicy Italian sausage, and cook until no longer pink, another 5 minutes. Remove from the heat, cool, and use the mixture to stuff the mushrooms.
PREP TIP: You can chop up the mushroom stems and sauté them quickly before adding them to the filling if you don’t want to throw them away. Also, you can assemble these stuffed mushrooms ahead of time and refrigerate or freeze them until ready to bake.
More Recipes You'll Love
Stuffed mushrooms with a savory crab and basil filling — juicy mushroom caps overflowing with sweet lump crab, bright lemon, and fresh herbs, then baked until tender and golden. They look like an hors d'oeuvre from a fancy party but come together in about 20 minutes. Elegant enough to impress, easy enough for a Tuesday.
Pro Tips
- Choose uniform mushroom caps so they bake evenly and each one holds a proper spoonful of filling.
- Don't wash mushrooms under running water — wipe them clean so they don't absorb moisture and go soggy in the oven.
- Reserve a little fresh basil for garnish; sprinkled on after baking, it stays bright and fragrant against the warm crab.
- Squeeze the lemon directly over the filling mixture — the acidity brightens the crab and keeps the filling tasting fresh.
Frequently Asked Questions
Can I use canned crab meat?
Yes — canned crab works well and makes this a pantry-friendly appetizer. Drain it thoroughly before mixing with the herbs and lemon.
How far ahead can I make these?
Stuff the mushrooms up to a day ahead and refrigerate, then bake just before serving. Add 2 to 3 minutes to the oven time since they'll be cold.
What else can I stuff mushrooms with?
The crab-basil combination is classic here, but sausage, chopped vegetables, or a spoon of pesto all fill mushroom caps beautifully.
Are stuffed mushrooms Paleo?
These are — mushrooms, crab, basil, and lemon. No breadcrumbs or cheese required, and they're naturally gluten-free.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- In a large bowl, mix to combine the crab, most of the basil (reserve 2 tablespoons for garnish), and the lemon juice.
- Season with salt and pepper, and then spoon some filling into each mushroom cap.
- Put them on a baking sheet and cook in the oven for 15 minutes.
- Garnish with the remaining 2 tablespoons of basil and serve.
