Easy Stuffed Mushroom Recipes
Stuffed mushrooms made easy — crab, Boursin, spinach and feta, chicken Alfredo stuffed mushrooms — for holiday trays or a quick weeknight starter.
★ appetizer
appetizerCrab Stuffed Mushrooms
Baby Bella mushrooms stuffed with a flavorful lump crab meat and cheese filling. They’re so good!
Ashley PanIngredients
- 18 Baby Bella mushrooms - stems removed
- Filling ingredients:
- 2 Tbsp Butter
- 3 cloves Garlic - minced
- 1/2 Shallot - minced
- 1 Egg
- 2 Tbsp Bread crumbs - seasoned
- 1/4 cup Cream cheese
- 1/4 cup Cheddar - shredded
- 1 cup Lump crab meat
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Old bay
- 3 Tbsp Parsley - minced
Instructions
- 1Prepare your mushrooms by wiping them down with a damp paper towel to remove dirt. Remove stems and place mushrooms on a baking sheet.
- 2Preheat oven to 350 F
- 3In a pan, melt butter on medium low heat, sauté garlic and shallots for 4 minutes, set aside
- 4In a large bowl, mix all of the filling ingredients together
- 5Stuff each mushroom cap
- 6Bake mushrooms for 25 minutes, let cool for 10 minutes, serve and ENJOY!
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Open in Pepper →Little Mushroom Caps That Disappear First
A pan of stuffed mushrooms is the appetizer that never comes back to the kitchen. They take about ten minutes to fill, bake while you finish everything else, and people eat them standing up before dinner is even on the table.
Cooks on Pepper reach for this collection when company is coming, when the holiday spread needs one more warm thing, or when there's a package of baby bellas in the fridge and supper needs a side.
Every recipe here starts with a mushroom cap and goes a different direction — Crab Stuffed Mushrooms and Seafood Stuffed Mushrooms with crawfish and clams, creamy Boursin Stuffed Mushrooms, Spinach & Feta Stuffed Mushrooms, Chicken Alfredo stuffed mushrooms in big portobello caps, and Stuffed Mushrooms with Boudain and Cheese.
Quick Tips
- 1
Twist out the stems
Hold the cap and twist the stem instead of cutting it, so you keep the whole cavity. Chop the stems fine and cook them into the filling.
- 2
Wipe, don't rinse
Mushrooms soak up water fast, so wipe each cap with a damp paper towel. Wet mushrooms steam and go soggy in the oven.
- 3
Bake caps hollow side up
Set them on a sheet pan hollow side up at 375°F so the juices stay in the cap. Give each one about an inch of space to brown.
- 4
Drain the caps first
Bake empty caps 8 to 10 minutes, pour off the liquid, then fill them. This keeps crab and cream cheese fillings from turning watery.
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