My Crab and Shrimp Stuffed Mushrooms is a great appetizer but also a fabulous lunch when served with a side salad. Four of these and a salad can make me very happy! I’ve also served these right along with a steak as an easy “surf and turf” option. If you love a good stuffed mushroom, be sure to try my Truffle Infused Parmesan & Sausage Stuffed Mushrooms and Boursin Cheese Stuffed Mushrooms recipes too.
These crab and shrimp mushrooms are easy to make and are flexible enough to allow for lots of ingredient substitutions.
Ingredient substitutions in these crab and shrimp stuffed mushrooms
You have a lot of flexibility when making these mushrooms. So, get creative and make them your own.
SEAFOOD: you can use one of these substitutions or a mix of these seafood options to make a great stuffed mushroom.
. Lump crab
. Crab tail meal
. Langostino tails
. Shrimp, any size
. Lobster
. Imitation crab meat
. Cooked, flaked salmon
. Smoked salmon
SRIRACHA: whether you like heat or not, you have options when it comes to spicing up your mushrooms. You can control the amount of heat you want. Use as much or as little as you like in the recipe. Other options to substitute for the sriracha include:
. Louisiana hot sauce
. Gochujang sauce
. Tabasco
. Finely minced jalapeno
SALTINES: you have lots of options when it comes to the “bread crumbs” you use in this recipe. You could substitute:
. Plain breadcrumbs
. Dry Italian breadcrumbs
. Crushed butter crackers (like Ritz)
. Panko breadcrumbs
How to make crab and shrimp stuffed mushrooms
- To get started with this recipe, you’ll want to prep your mushrooms. Wipe the mushrooms clean with a damp cloth or paper towel. Cut off the very tough end of the stem that is dried out. Discard. Then, take the remaining stem and chop finely for the filling. Put that to the side.
PRO TIPS ON MUSHROOMS:
. Use large mushrooms. They are easier to clean and stuff. They have larger cavities allowing you to fill them with more of the yummy filling.
. Don’t wash your mushrooms under running water if you can help it. They are like little sponges and will absorb that liquid. Instead, wipe them with a damp paper towel. If you are washing a lot of mushrooms and must wash in bulk, use this technique that I learned working in restaurant kitchens years ago, rinse the under running water cavity side down, so the water doesn’t accumulate in the cavity. Immediately dry with a clean kitchen towel. This is how we handled it when cleaning in bulk.
. I used white button mushrooms because they are affordable and readily available in the supermarket. Cremini or brown mushrooms will also work and have a little more flavor.
- Take all your mushroom caps and place them cavity side down in a baking dish sprayed with cooking spray. Roast in a 350 degree F. oven for about 10 minutes. Remove from the oven and let cool. This will soften up the mushrooms and partially cook them. When cool enough to handle, turn them over and sprinkle with salt and pepper.
- While the mushrooms are baking, you can start prepping the filling. Saute your chopped peppers, onions and mushroom stems in a large skillet that has been sprayed with cooking spray. Sprinkle with salt and pepper and cook until veggies are soft, about 3-5 minutes. Put to the side to cool.
- You can then chop up your shrimp and add them to a large bowl. Add the cooled, cooked veggies, cream cheese, crab meat, lemon zest, sriracha, salt and pepper to the bowl and mix well to full incorporate all the ingredients.
- Put a heaping spoonful of the filling into each of the mushroom caps. Pack it down and fill all your mushrooms using all the shrimp and crab mixture. Put all the stuffed mushrooms back into the casserole dish.
- You can then make the topping. Put our saltines into a large baggie and seal. Using a rolling pin or the back of a large spoon or small pot, crush the crackers. Once crushed, add them to a small bowl. Add the Parmesan, parsley and one tablespoon of melted butter to the bowl and stir to get all everything mixed.
- Top each of the mushrooms with some of the topping. Pat down to ensure the topping is sticking to the shrimp and crab mixture. Use all of the topping.
- Pour the wine and the remaining melted butter into the casserole dish. Cover the dish with tin foil and bake for 25 minutes in a 350 degree F. oven. After 25 minutes, uncover the mushrooms and put under the broiler to brown up. About 2-3 minutes.
Pro Tip:
To keep the tin foil from sticking to the top of the mushrooms, spray the foil on the side you are placing on top of the stuffed mushrooms with cooking spray.
- Remove the dish from under the broiler and garnish with more Parmesan cheese, chopped chives and serve with lemon wedges.
Alternative ways of cooking the stuffed mushrooms
I’ve also made these stuffed mushrooms on the outdoor grill. Just place the dish/pan on the grill and put the lid down. “Bake” on the grill for 25-35 minutes. This makes a great addition to any outdoor grilling menu and can be prepped the night before and just put on the grill when you are ready to eat. I’ll put these in a tin foil pan, covered with foil, for an easy cleanup.
Making and storing crab and shrimp stuffed mushrooms ahead of time
You can make this dish and assemble it all the night before you want to bake it. Just store in the refrigerator covered, than bring to room temperature before baking. (About ½ hour should do it).
This is one tasty dish and one your guests are going to love.
Did you enjoy this recipe? Please leave a rating and comment below. I’d love to hear from you.
For other tasty appetizer recipes, give these a try:
Herbs and Lavender Fontina Dip
Crab & Shrimp Stuffed Mushrooms
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Large/Medium Mushrooms, stems removed and finely chopped
- 4 Oz. Lump or Claw Crab Meat
- 4 Oz. Shrimp, chopped into small pieces
- 3 Tbsp. Cream Cheese, room temperature
- 3 Green onions, finely chopped
- ¼ Red Bell Pepper, finely chopped
- ¼ Cup Crushed Saltines
- 2 Tbsp. Heaping Grated Parmesan Cheese
- 1 Tbsp. Parsley, chopped
- 2 Tbsp. Land ‘o Lakes Light Butter, divided
- 2 Lemons, one zested and one cut into wedges
- Sriracha to taste
- Salt & Pepper to taste
- ¼ Cup White Wine
- Cooking Spray
- 1 Tbsp. Chives, finely chopped (to serve)
- Lemon Wedges (to serve)
- More Parmesan cheese (to serve)
Instructions
- Preheat oven to 350 degrees F. Wipe your mushroom caps clean. Place caps, cavity side down, in a baking dish sprayed with cooking spray. Bake for 10 minutes to soften. Remove from oven. Cool until able to handle. Turn over and salt and pepper the inside of the caps.
- Meanwhile, sauté the chopped pepper, mushrooms and onions in a skillet on the stove that has been sprayed with cooking spray. Salt and pepper the mixture. Put to the side to cool.
- In a bowl, mix the crab, shrimp, cream cheese, cooled mushrooms, onions and peppers, lemon zest, a couple of dashes of Sriracha, salt and pepper. Fill the mushroom caps with the mixture and put back in the baking dish.
- In a small bowl, mix the crushed saltines, Parmesan cheese and chopped parsley. Add one tablespoon of melted butter and mix. Top the mushrooms with the breadcrumb mixture. Press down on the crumbs so they adhere to the filling.
- Pour the wine and the remaining tablespoon of melted butter around the mushrooms in the baking dish. Cover with foil. Bake for 25 minutes. TIP: spray the foil on the side touching the mushrooms. It will prevent sticking when you remove it.
- Uncover the mushrooms and put under the broiler for two minutes to brown the top. Serve garnished with the chopped chives, more freshly grated Parmesan and the lemon wedges.
