These Shrimp & Crab Stuffed Mushrooms are a luxurious yet approachable appetizer packed with seafood flavor, creamy cheese, sautéed spinach, and a golden breadcrumb topping.
Whether you’re entertaining or making a special dinner at home, these bite-sized treats are sure to impress!
Why You’ll Love This Recipe
Stuffed with real crab meat and shrimp
A creamy, savory filling with garlic, spinach, and Parmesan
Perfectly baked for a golden, tender finish
Easy to prep ahead and bake just before serving
A show-stopping appetizer or elegant side dish
What You’ll Need (Ingredient Highlights)
Large Mushroom Caps – Choose firm mushrooms that can hold generous filling
Crab Meat + Shrimp – A luxurious combo of sweet and savory seafood
Spinach – Adds color, freshness, and nutrition
Cream Cheese + Parmesan – Creamy and cheesy with a salty punch
Breadcrumbs – Light crunch and texture
Garlic + Olive Oil – Aromatic and rich flavor base
Fresh Parsley – A bright finishing touch
Pro Tips Before You Start
Wipe mushrooms clean with a damp paper towel, not water, to avoid sogginess
Use fresh or canned crab meat, just make sure it’s fully cooked and drained
For extra flavor, toast the breadcrumbs before adding to the filling
Use a small spoon or cookie scoop to fill the mushroom caps evenly
How to Make Shrimp & Crab Stuffed Mushrooms
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) so it’s ready by the time your mushrooms are filled.
Step 2: Prepare the Mushrooms
Clean mushroom caps with a damp paper towel.
Remove the stems and set aside the caps.
Step 3: Sauté Garlic & Spinach
In a skillet over medium heat, add olive oil and garlic.
Sauté for 1 minute until fragrant, then add spinach and cook until wilted (about 2 minutes).
Let cool slightly.
Step 4: Make the Filling
In a mixing bowl, combine crab meat, chopped shrimp, cooked spinach, cream cheese, Parmesan, and breadcrumbs.
Season with salt and pepper to taste. Stir until evenly mixed.
Step 5: Stuff the Mushrooms
Spoon the mixture into each mushroom cap, pressing gently so the filling stays secure.
Step 6: Bake Until Golden
Place stuffed mushrooms on a parchment-lined baking sheet.
Bake for 15–20 minutes, or until golden brown on top and mushrooms are tender.
Step 7: Garnish & Serve
Sprinkle chopped parsley over the mushrooms for a burst of freshness. Serve warm.
What to Serve It With
A crisp glass of white wine or Prosecco
Caesar salad or arugula with lemon vinaigrette
As a starter before seafood pasta or steak
Variations & Substitutions
Swap crab for all shrimp or vice versa
Add a dash of Old Bay seasoning or hot sauce to the filling
Use gruyere or mozzarella instead of Parmesan
Try portobello caps for larger, entrée-sized servings
Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days
Reheat: Warm in a 325°F oven for 10–12 minutes until heated through
Freezer: Not recommended, as mushrooms tend to release too much moisture
FAQs
Can I use imitation crab?
Yes, it works in a pinch, but real crab offers the best flavor and texture.
Do I need to cook the shrimp first?
Yes, the shrimp should be fully cooked before chopping and mixing.
Can I make these ahead?
Absolutely! Assemble up to 1 day in advance and bake just before serving.
Are these gluten-free?
They can be! Just use gluten-free breadcrumbs.
Can I serve them cold?
These are best served warm, when the cheese is melty and the filling is soft.
How do I prevent soggy mushrooms?
Don’t wash the mushrooms—just wipe clean.
Baking on parchment also helps reduce moisture.
Final Thoughts
These Shrimp & Crab Stuffed Mushrooms bring together everything you love in an appetizer—savory, creamy, and elegant with just the right amount of bite.
They’re perfect for holidays, dinner parties, or a treat-yourself kind of night. One taste, and you’ll be hooked.
