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Crab Cake Stuffed Mushrooms

Serves 6-8


  • 1 lb. baby portobello or cremini mushrooms
  • 4 tablespoons butter
  • 3 garlic cloves peeled and minced
  • 1 shallot peeled and minced
  • 8 oz Jumbo Lump Crab Cake Mix
  • 1/2 cup grated parmesan
  • 1 teaspoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped


  1. Preheat oven to 400°F. Remove stems from the mushrooms, set mushroom caps aside on a large baking sheet, and finely mince the stems.
  2. Melt butter in a large skillet over medium heat. Once the butter has melted, add chopped mushroom stems, garlic, and shallot to the skillet and sauté until tender and fragrant, about 2-3 minutes. Transfer veggies to a large bowl.
  3. Add crab cake mix, 1/4 cup parmesan (reserving the remaining parmesan for topping the stuffed mushrooms), thyme, and parsley to the bowl, and stir to combine the stuffing.
  4. Fill mushrooms evenly with stuffing and sprinkle with reserved parmesan cheese.
  5. Bake mushrooms for about 20-25 minutes or until the mushrooms are tender, cooked through, and the tops are golden. Serve warm.