Crab-Stuffed Mushrooms

updated Oct 1, 2022
Crab-Stuffed Mushrooms

A filling of lump crab meat, Parmesan cheese, lemon, and chives makes these stuffed mushrooms extra special and festive.


Prep10 minutes

Cook25 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
five crabbed stuffed mushrooms sit on baking sheet garnished with greens
Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

While I am a forever fan of classic stuffed mushrooms filled with seasoned breadcrumbs and cheese, this luxe version feels especially well-deserved as we come to the end of this long year.

Since lump crab meat is a splurge, there’s nothing standing in its way here — just a simple combination of Parmesan cheese, chives, lemon juice, and a touch of mayonnaise (and a bit of Dijon for extra flavor) to hold it all together. Without your usual breadcrumbs, this also makes the stuffed mushrooms naturally gluten-free.

If preferred, you can swap in claw or backfin crab meat, both of which are more affordable, and good substitutes. No matter how you do it, they’ll be a celebratory light bite that’s oh-so welcomed as a holiday appetizer.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

Crab-Stuffed Mushrooms

A filling of lump crab meat, Parmesan cheese, lemon, and chives makes these stuffed mushrooms extra special and festive.

Prep time 10 minutes

Cook time 25 minutes

Makes 24

Nutritional Info


  • 24

    (2-inch wide) cremini or white button mushrooms (about 1 pound)

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1

    small bunch fresh chives

  • 1 ounce

    Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)

  • 1

    small lemon

  • 1 pound

    lump crabmeat

  • 1/4 cup


  • 1 teaspoon

    Dijon mustard


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

  2. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove and discard the stems. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing.

  3. Place the mushroom caps in a large bowl. Drizzle 2 tablespoons olive oil and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Gently toss to coat, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet (reserve the bowl).

  4. Finely chop 1 small bunch chives to get about 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).

  5. Halve 1 small lemon and squeeze the juice from one half into the now-empty bowl (no need to wipe it clean); reserve the second half. Add half of the chopped chives, half of the grated Parmesan cheese, 1 pound lump crabmeat, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the bowl. Stir to combine.

  6. Divide the filling between the mushroom caps. The filling will mound up, but press it down to fill the cavity. Sprinkle the tops of the stuffed mushrooms with the remaining grated Parmesan cheese.

  7. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, about 25 minutes. Squeeze the juice from the reserved lemon half over the mushrooms, garnish with the remaining chopped chives, and serve.

Recipe Notes

Make ahead: The mushrooms can be stuffed up to 1 day in advance and refrigerated. Add 2 to 3 minutes to the baking time to ensure a golden and crisp filling.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.