When you’re craving an appetizer that feels indulgent yet easy to make, Crab Stuffed Mushrooms with Parmesan and Bacon fit the bill perfectly. These delicious bites are loaded with creamy crab filling, savory bacon, and melted Parmesan cheese, all nestled in tender baby portobello mushrooms.
Whether you’re hosting a holiday gathering, throwing a dinner party, or simply treating yourself, this recipe will wow everyone at the table. Let’s dive into what makes these stuffed mushrooms so irresistible and how you can whip them up in no time.
Why You’ll Love This Recipe
- Rich and Flavorful: The creamy crab filling combined with the smoky crunch of bacon and nutty Parmesan creates a flavor explosion.
- Easy to Make: Despite their gourmet appearance, these stuffed mushrooms come together with minimal effort.
- Perfect for Any Occasion: From casual get-togethers to fancy events, they’re always a crowd-pleaser.
- Customizable: Easily adjust the ingredients to suit your taste or dietary preferences.
Ingredients for Crab Stuffed Mushrooms with Parmesan and Bacon
| Category | Ingredient | Amount |
|---|---|---|
| Main Ingredients | Bacon | 2 strips |
| Fresh parsley (minced) | 1 teaspoon | |
| Shredded Parmesan cheese | ¼ cup + 6 teaspoons | |
| Cream cheese (softened) | 8 ounces | |
| Old Bay seasoning | ½ teaspoon | |
| Seasoning salt | ½ teaspoon | |
| Onion powder | ½ teaspoon | |
| Crab meat (ready-to-eat) | 8 ounces | |
| Garlic (pressed or minced) | 2 cloves | |
| Fresh spinach (chopped) | 3 handfuls | |
| Extra virgin olive oil | 5 tablespoons | |
| Baby portobello mushroom caps | 12 |
Step-by-Step Instructions
1. Preheat Your Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Cook the Bacon
- In a skillet over medium heat, cook the bacon until it’s crispy.
- Remove the bacon and let it cool before crumbling it into small pieces. Set aside.
3. Sauté Spinach and Garlic
- In the same skillet, add 1 tablespoon of olive oil.
- Add the minced garlic and chopped spinach.
- Sauté for 1–2 minutes until the spinach is just wilted. Remove from heat and set aside.
4. Prepare the Filling
- In a large mixing bowl, combine the softened cream cheese, ¼ cup shredded Parmesan, Old Bay seasoning, seasoning salt, onion powder, and minced parsley.
- Stir until the mixture is smooth.
5. Add Crab and Bacon
- Gently fold in the crab meat, crumbled bacon, and the sautéed spinach and garlic.
- Mix until the ingredients are evenly distributed.
6. Prep the Mushroom Caps
- Brush the mushroom caps with the remaining olive oil.
- Arrange them on the prepared baking sheet, stem-side up, to hold the filling.
7. Stuff the Mushrooms
- Use a spoon to generously fill each mushroom cap with the crab mixture.
- Top each stuffed mushroom with a sprinkle of the reserved Parmesan cheese.
8. Bake to Perfection
- Place the baking sheet in the preheated oven and bake for 15–18 minutes.
- The mushrooms are ready when they are tender, and the filling is bubbly and golden brown on top.
9. Serve and Enjoy
- Remove the stuffed mushrooms from the oven and garnish them with extra parsley if desired.
- Serve warm and watch them disappear!
Tips for Making the Best Crab Stuffed Mushrooms
- Choose Fresh Ingredients: Use fresh crab meat and quality Parmesan for the best flavor.
- Avoid Overstuffing: Fill the mushrooms generously but don’t overfill to prevent spillage during baking.
- Keep the Mushrooms Dry: Wipe the mushroom caps with a damp cloth instead of washing them to avoid excess moisture.
- Make Ahead: Prepare the filling and stuff the mushrooms ahead of time, then bake them fresh before serving.
Nutritional Information
| Nutrient | Per Mushroom |
|---|---|
| Calories | ~110 |
| Protein | ~6g |
| Carbohydrates | ~2g |
| Fat | ~9g |
| Fiber | ~1g |
| Sodium | ~180mg |
Note: Nutritional values are approximate and may vary based on portion size and specific ingredients used.
Serving Suggestions
- As an Appetizer: Serve these mushrooms alongside other finger foods like stuffed peppers or bruschetta.
- With a Meal: Pair them with a light salad or roasted vegetables for a balanced dish.
- For Entertaining: Add them to a charcuterie board or party platter for a touch of elegance.
FAQs About Crab Stuffed Mushrooms
1. Can I use canned crab meat?
Yes, you can use canned crab meat as a budget-friendly alternative. Just be sure to drain it well.
2. How do I store leftovers?
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
3. Can I freeze stuffed mushrooms?
It’s best to freeze the stuffed mushrooms before baking. Arrange them on a tray, freeze until solid, then store them in a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.
4. Can I make this recipe without bacon?
Absolutely! Omit the bacon for a pescatarian-friendly option. You can add a sprinkle of smoked paprika for a hint of smoky flavor.
5. Are there substitutions for cream cheese?
You can use mascarpone or a dairy-free cream cheese alternative to suit your dietary needs.
6. How do I prevent soggy mushrooms?
Use a baking sheet with good airflow, avoid overbaking, and pat the mushrooms dry before stuffing.
Why You Should Make Crab Stuffed Mushrooms with Parmesan and Bacon Today
These Crab Stuffed Mushrooms with Parmesan and Bacon offer a delectable balance of creamy, savory, and smoky flavors that will impress anyone who tries them. They’re versatile enough for special occasions or a cozy dinner at home and simple enough to whip up with minimal effort.
So, grab your ingredients, preheat your oven, and treat yourself to the ultimate stuffed mushroom experience. Your taste buds—and your guests—will thank you
Print
Crab Stuffed Mushrooms with Parmesan and Bacon
- Total Time: 35 minutes
- Yield: 12 stuffed mushrooms 1x
Description
Crab Stuffed Mushrooms with Parmesan and Bacon are the perfect bite-sized appetizer. Packed with creamy crab filling, savory bacon, and melted Parmesan cheese, these mushrooms deliver a rich, elegant flavor profile that’s easy to prepare. Whether you’re hosting a party or indulging in a special treat at home, this recipe is sure to impress!
Ingredients
- 2 strips bacon
- 1 teaspoon fresh parsley (finely minced)
- ¼ cup shredded Parmesan cheese (plus 6 teaspoons for topping)
- 8 ounces cream cheese (softened)
- ½ teaspoon Old Bay seasoning
- ½ teaspoon seasoning salt
- ½ teaspoon onion powder
- 8 ounces ready-to-eat crab meat
- 2 cloves garlic (pressed or minced)
- 3 handfuls fresh spinach (roughly chopped)
- 5 tablespoons extra virgin olive oil
- 12 baby portobello mushroom caps
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet, let it cool, and then crumble it into small pieces. Set aside.
- Sauté Spinach and Garlic: In the same skillet, add 1 tablespoon of olive oil, then add the garlic and chopped spinach. Sauté for 1–2 minutes until the spinach is just wilted. Remove from heat and set aside.
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, ¼ cup shredded Parmesan, Old Bay seasoning, seasoning salt, onion powder, and minced parsley. Stir until smooth.
- Add Crab and Bacon: Gently fold in the crab meat, crumbled bacon, and sautéed spinach and garlic, mixing until evenly distributed.
- Stuff the Mushrooms: Brush the mushroom caps with the remaining olive oil and arrange them on the baking sheet. Spoon the crab mixture into each mushroom cap, packing it generously. Top each stuffed mushroom with a sprinkle of the reserved Parmesan cheese.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
- Serve: Garnish with extra parsley if desired and serve warm.
Notes
- For Best Results: Wipe the mushrooms clean with a damp cloth instead of rinsing to prevent excess moisture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tip: Warm the mushrooms in the oven at 350°F (175°C) to maintain their crispy, bubbly texture.
- Make Ahead: Prepare the filling up to a day in advance and refrigerate it. Stuff and bake the mushrooms when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American