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Cheesy Crab Stuffed Mushrooms

If you're on the hunt for a crowd pleaser that can be prepped in advance, my Cheesy Crab Stuffed Mushrooms are the answer to your culinary question.

Recipe Video Here!

These delectable bites are not only packed with flavor but can also be made ahead of time and frozen, ensuring that you have a stress-free and scrumptious addition to your holiday spread.

For the Crab: I usually use the normal lump crab you can buy in a container at the fish counter but for this recipe I actually steamed snow crab legs and shelled the meat and it was DELICIOUS. No pressure, but I could definitely taste the difference. If you don't have the time nor will to do so, the regular lump crab meat is just fine!

Cheese Snob: You can really use any cheese you like for this recipe, the only one that's absolutely necessary is the cream cheese. I love the flavor of a good smoky gouda so that's what I use. I'm also obsessed with how melty and perfect whole milk mozzarella gets in recipes. Part skim, low moisture mozzarella just doesn't do the trick. Look for the whole milk mozzarella in your dairy aisle! It's also what we use for our homemade pizza because it just melts so perfectly.

Cheesy Crab Stuffed Mushrooms Recipe


  • 24 large mushroooms (baby bellas or white button)

  • 1 pound lump crabmeat

  • 8 ounces cream cheese, softened

  • 1 cup smoked gouda, shredded

  • 1/2 cup whole milk mozzarella, shredded

  • 2/3 cup grated Parmesan cheese

  • 3 green onions, finely chopped

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • Salt and pepper, to taste

  • 1 cup bread crumbs

  • 1 tablespoon Italian herb blend

  • 4 tablespoons butter, melted


  1. Prepare the mushrooms by rubbing them clean with a semi damp paper towel or kitchen towel, making sure not to get the mushrooms too wet, and removing all of the dirt. Remove the stem and the white inner membrane at the top of the mushroom.

  2. In a stand mixer or with a hand mixer, cream together the softened cream cheese, gouda, mozzarella, grated Parmesan, chopped green onion, onion powder, garlic powder, salt, and black pepper.

  3. Add the crab meat once the cheeses are well blended and mix until just combined so the crab meat isn't completely obliterated, it's nice to have some chunks of crab meat left!

  4. Fill each mushroom cap with a generous spoonful of the prepared crab stuffing, maybe 1 to 1 1/2 tablespoons.

  5. Mix breadcrumbs, melted butter, and Italian seasoning blend together until the breadcrumbs look and feel like wet sand.

  6. Top each mushroom with the breadcrumb mixture and either bake them or freeze them immediately.

  7. To bake them from fresh: Bake at 375F for 15-20 minutes until the breadcrumbs are browning and the cheese is bubbling.

  8. To freeze: Arrange the stuffed mushrooms on a baking sheet and pop them into the freezer for a couple of hours or overnight until they're frozen solid. Once frozen, transfer the stuffed mushrooms into an airtight container or freezer bags.

  9. Baking from frozen: When it's time to serve, there's no need to thaw. Preheat your oven to 375F and bake the frozen stuffed mushrooms for about 20-25 minutes until they're golden and bubbling. They take just a little longer to cook through because they're frozen.

My Cheesy Crab Stuffed Mushrooms are the perfect holiday convenience appetizer. With a creamy, cheesy, crab meat filling, these appetizers are not only a crowd-pleaser but also a host's best friend. Make them ahead, freeze them, and when your guests arrive, pop them in the oven for a delightful and stress-free addition to your holiday spread. Your friends and family will appreciate the effort you've put into creating these mouthwatering delights, and you'll appreciate the ease of preparation. It's a win-win for the holiday season!

I hope you give this recipe a try! You can always tag me in posts and stories or DM me on Instagram and TikTok @LizaHomesteads to show me how my recipes worked out for you!


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