Crab Stuffed Mushrooms Recipe with Cream Cheese and Spinach

Crab Stuffed Mushrooms

Y’all, there is something about a platter of crab stuffed mushrooms that feels like a tiny vacation. I have said it before and I will say it again, the beach is my happy place.

When I cannot get my toes in the sand, I do the next best thing, and that is cook seafood in my own kitchen and pretend the ocean is right outside the window.

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These crab stuffed mushrooms are exactly that kind of recipe. The filling is a simple mix of cream cheese, crab and spinach, and here is the part that surprises folks, there are no breadcrumbs anywhere in this recipe. Not one.

That creamy filling holds together beautifully inside those little mushroom caps, and the flavor is pure seafood, rich and bright all at once.

My Saturday started the way most of my best cooking days start, with a quick trip to Kroger. I went in for a few things and walked out with a bag full of inspiration, including bottles of FIND NO. 48 HemisFares Unfiltered Extra Virgin Olive Oil, containers of crab meat, fresh spinach, a pack of baby portobello mushroom caps, fresh parsley and cream cheese.

Cream cheese is the secret to a really good crab stuffed mushroom, because it makes the filling smooth and luxurious without hiding the crab.

Funny thing is, I had planned to make these on Sunday. Then on the drive home I could not stop thinking about them. I had no afternoon plans, so the moment those groceries were put away I pulled out a skillet and got to work. Some recipes wait for a special occasion. This one does not.

Here is what you are working with. This recipe makes 12 crab stuffed mushrooms. Prep takes about 15 minutes, the mushrooms bake for 15 minutes, and they need about 10 minutes of resting time before serving, which comes to roughly 40 minutes from start to finish.

They are the kind of appetizer that fits almost any gathering, whether it is game day, a holiday spread, a birthday party or a quiet Sunday supper with people you love. And because there are no breadcrumbs, the filling stays creamy and light rather than dense and bready.

A quick word on the mushrooms themselves. Do not wash them. Mushrooms soak up water like little sponges and turn waterlogged, so wipe each cap with a clean paper towel instead. That one habit makes a real difference in how these turn out.

What I love most about this recipe is how forgiving it is. You can put it together in stages, you can double it for a crowd, and it still comes out of the oven looking like you fussed. Y’all are going to love how easy these are.

No breadcrumbs, no fuss. Just crab, spinach and cream cheese doing what they do best.

What you need to make Crab Stuffed Mushrooms at home:

This is a short list, and most of it is probably in your kitchen already. Here is everything you will need.

• 2 strips bacon
• 1 teaspoon finely minced fresh parsley
• 1/4 cup shredded Parmesan cheese, plus 6 extra teaspoons for topping
• 8 ounces cream cheese, softened
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon onion powder
• 8 ounces ready to eat crab meat
• 2 cloves garlic, pressed or minced
• 3 handfuls fresh spinach
• 5 tablespoons FIND NO. 48 HemisFares Unfiltered Extra Virgin Olive Oil
• 12 baby portobello mushroom caps

One thing I want you to do before you start, and I mean it, check the crab meat for shells.

Even when the package says it is shell free or ready to eat, spread the crab meat out on a paper towel or a plate and look it over.

I have never checked crab meat without finding at least one little piece of shell, and nobody wants a crunchy surprise in the middle of a creamy bite.

Do that first, then move on to the rest of the recipe. It takes two minutes and saves a lot of awkward chewing at the party.

How to make Crab Stuffed Mushrooms at home:

Here is the whole process, step by step. Read it through once before you start so the flow makes sense, then gather everything and go.

1. Preheat the oven to 350F.
2. Cook the bacon in a medium skillet over medium heat until it is crispy.
3. Remove the skillet from the heat and set the bacon aside. Pour out the grease and wipe the skillet clean with a paper towel.
4. Add 2 tablespoons of olive oil and heat it over medium heat. Once the oil is hot, add the garlic and stir for 2 to 3 minutes, until fragrant.
5. Add the fresh spinach and cook, stirring, for 2 minutes or until it wilts.
6. Lay the crab meat out on a plate and scan it for shells. Remove any shells you find, then add the crab meat to the skillet and stir.
7. Add 1 tablespoon of olive oil and season the crab mixture with the onion powder, seasoning salt and Old Bay Seasoning. Stir and cook for 2 to 3 minutes.
8. Remove the skillet from the heat and set it aside. Dice the reserved bacon and add it to the spinach mixture.
9. In a large bowl, mix the cream cheese with an electric mixer until it is smooth.
10. Add the crab mixture and stir to combine, then add the Parmesan cheese and stir well.
11. Wipe the mushrooms with a clean paper towel. If the stems are still in the caps, remove and discard them, or dice them, sauté them and stir them into the filling.
12. Fill each mushroom cap with about 1 to 1.5 tablespoons of crab filling and top each one with 1/2 teaspoon of shredded Parmesan.
13. Line a baking sheet with foil and brush 1 to 2 tablespoons of olive oil onto the foil.
14. Place the mushrooms on the sheet and bake for 15 minutes.
15. Move the mushrooms to a paper towel lined plate and let them rest for about 10 minutes before serving.

That rest at the end matters more than you might think. Sitting on a paper towel keeps the mushrooms out of the olive oil and mushroom juices while they cool, which is how you avoid a soggy bite.

If you want to get a head start, you can mix the filling and keep it in an airtight container in the fridge for 2 to 3 days, or stuff the mushrooms a day ahead and bake them when you are ready.

Is it okay to reheat stuffed mushrooms?

Yes, and I am glad you asked, because this is one of those recipes where the leftovers are almost as good as the first round. I usually make a double batch, and while some folks in my house want them the day they are made, others swear they taste even better the next day.

Here is how to bring them back to life.

Both methods work great, and the goal is to get them hot all the way through without drying out the filling. The damp paper towel in the microwave steams them gently so the cream cheese stays creamy.

One important safety note, and please do not skip this one. Only reheat mushrooms that were stored properly in the fridge. Never reheat and eat stuffed mushrooms that sat out at room temperature overnight. That can make you sick, and no appetizer is worth that.

Two more little tips that make cleanup and serving easier. First, line your baking pan with foil, then brush the mushrooms and drizzle the foil with the FIND NO. 48 HemisFares Unfiltered Extra Virgin Olive Oil. When you are done, the foil pulls right off and goes straight in the trash.

Second, let the mushrooms sit for a few minutes before you serve them. I let mine rest about 10 minutes on a paper towel so they are not sitting in olive oil and mushroom juices while they cool. That is the difference between a tender mushroom and a soggy one.

They are good the day you make them and good the next day too. Just store them in the fridge and give them a few minutes in the microwave before you serve them again.

What to serve with crab stuffed mushrooms:

These little bites are wonderful on their own, but they play nicely with a few Southern favorites. Here are the sides I reach for.

• Slow Cooked Southern Style Green Beans, also known as Southern String Beans
• Bacon Wrapped Green Beans
• Southern Cornbread, baked in a skillet the way it should be

If you love seafood as much as I do, my homemade crab cakes are another recipe worth putting on the same table.

They also hold their own next to a big green salad, a bowl of soup or a pan of roasted vegetables, so do not feel locked in. Pick what your people love and let the mushrooms be the star.

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Crab Stuffed Mushrooms

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Crab Stuffed Mushrooms Y’all, there is something about a platter of crab stuffed mushrooms that feels like a tiny vacation. I have said it before and I will say it again, the beach is my happy place.

• Total Time: 40 min
• Yield: 12 1x

Ingredients

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Ingredients
2 strips bacon
1 teaspoon finely minced fresh parsley
1/4 cup shredded Parmesan cheese, + 6 teaspoons
8 ounces cream cheese, softened
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon onion powder
8 oz ready to eat crab meat
2 cloves garlic, pressed or minced
3 handfuls fresh spinach
5 tablespoons FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil
12 baby portobello mushroom caps

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Instructions

Instructions
1-Pre-heat the oven to 350F: Pre-heat the oven to 350F.
2-In a medium skillet, cook bacon on: In a medium skillet, cook bacon on medium heat until crispy.
3-Remove from heat and set aside: Remove from heat and set aside. Pour out grease and wipe skillet clean with a paper towel.
4-Add in 2 tablespoons olive oil: Add in 2 tablespoons olive oil. Heat oven medium heat. Once hot, add in garlic and stir for 2-3 minutes until fragrant.
5-Add in fresh spinach: Add in fresh spinach. Cook and stir for 2 minutes or until wilted.
6-Lay crab meat out on a plate: Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat. Add in crab meat and stir.
7-Add in 1 tablespoon of olive oil: Add in 1 tablespoon of olive oil. Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning. Stir and cook for 2-3 minutes.
8-Remove from heat and set aside: Remove from heat and set aside. Dice bacon and add to spinach mixture.
9-In a large bowl, mix the cream: In a large bowl, mix the cream cheese with an electric mixer until smooth.
10-Add in crab mixture and stir to: Add in crab mixture and stir to combine. Add in Parmesan cheese and stir well.
11-Wipe mushrooms off with a clean paper: Wipe mushrooms off with a clean paper towel. If the stems are still in the mushrooms, remove those and discard. (or you can dice up the stems, saute and add them to the filling).
12-Add about 1 or 1: Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap. Top each mushroom with 1/2 teaspoon of shredded Parmesan.
13-Line a baking sheet with foil: Line a baking sheet with foil. Brush 1-2 tablespoons of olive oil on to the foil.
14-Put mushrooms onto the sheet and bake: Put mushrooms onto the sheet and bake for 15 minutes.
15-Place mushrooms on a paper towel lined: Place mushrooms on a paper towel lined plate. Let mushrooms rest for about 10 minutes before serving.

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• Prep Time: 15 min
• Cook Time: 15 min
• Method: bake