Gluten Free Stuffed Mushrooms With Crab And Cream Cheese is a surefire way to kick off a family gathering! Made with a blend of cream cheese and gluten free panko, these stuffed mushrooms have a gourmet feel that makes them the perfect appetizer!
These crab-stuffed mushrooms are one of the best appetizers you’ll ever taste! They are a tasty combination of juicy mushrooms, a savory cream cheese filling, and an extra boost of crunch from using gluten free panko crumbs and parmesan cheese on top. the creamy filling and crunchy topping are a combination for your tastebuds.
Lightly seasoned means that all of the natural flavors of the shallots and mushrooms come through giving a comfort-food feel with every bite.
Best served warm, these stuffed mushrooms are baked golden in the oven and make a delicious appetizer or rich, indulgent snack. They are a perfect recipe to whip up for company and they are a low-carb stuffed mushroom recipe.
If you are looking for other appetizer inspirations, check out 29 Gluten Free Appetizers For Thanksgiving, 19 Gluten Free Holiday Party Snacks And Appetizers, Turkish Grilled or Roasted Eggplant Salad Recipe, or Simple Homemade Pita Chips Recipe.
- Ingredients You Need for Gluten Free Crab Stuffed Mushrooms
- How To Make Crab Stuffed Mushrooms With Cream Cheese
- Substitutions and Variations on Stuffed Mushrooms With Cream Cheese and Crab
- How To Store Crab and Cream Cheese Stuffed Mushrooms
- Expert Tips For Crab Stuffed Mushrooms
- Frequently Asked Questions About These Easy Stuffed Mushrooms
- Gluten Free Stuffed Mushrooms With Crab And Cream Cheese
Ingredients You Need for Gluten Free Crab Stuffed Mushrooms
- Baby bella mushrooms or white button mushrooms
- Lump crab meat
- Cream cheese
- Parmesan cheese
- Gluten-free panko
- Unsalted butter
- Salt and black pepper
See the recipe card for quantities.
How To Make Crab Stuffed Mushrooms With Cream Cheese
Preheat the oven to 400 degrees Fahrenheit.
Prepare the mushrooms by removing the mushroom stems, cleaning any dirt off the mushroom caps, and using a small paring knife or spoon to remove the brown gills inside the mushroom cavities.
In a mixing bowl, combine the crabmeat, cream cheese, shallot, parsley, and parmesan cheese until smooth.
Melt the butter in the microwave and stir the panko into it.
Prepare a baking sheet by greasing it with olive oil or using parchment paper and then greasing the paper. Lay the mushrooms on the baking sheet and fill the caps with the cream cheese filling.
Top each mushroom with panko and then sprinkle them with parmesan cheese.
Bake for 20 minutes until the top is golden brown.
Sprinkle the mushrooms with the remaining parsley and enjoy.
Hint: When cleaning your mushrooms, don’t rinse them! This makes them soggy. Instead, use a damp paper towel to wipe away the dirt.
Substitutions and Variations on Stuffed Mushrooms With Cream Cheese and Crab
Here are a few ideas on how you can either vary the recipe or replace ingredients to fit your lifestyle:
- Crab - lump crab meat will give the stuffed mushrooms a better flavor. However, imitation crab meat will work and is milder for those who may not love a seafood taste or for those who wish to create a meatless recipe. If your whole family does not like crab, you can easily substitute the entire recipe for a spinach dip stuffed into the mushroom.
- Portobello mushrooms - if you wish for a larger bite of mushroom, or you want to serve these as a main course, use a larger portobello mushroom. Double the filling and enjoy.
- Lighten up - if you want to lighten up the crab-stuffed mushrooms you can substitute half the cream cheese for Greek yogurt or use a low-fat cream cheese.
- Savory flavor - if you want to amp up the savory flavor of the mushrooms, sprinkle in some chopped, cooked bacon to the cream cheese mixture. You can also add sauteed fresh spinach, some chopped green onion, onion powder, or pine nuts for crunch.
- Panko - you can substitute gluten-free breadcrumbs, non-gluten-free bread crumbs or crushed cracker crumbs in this recipe.
- Fresh herbs - you can change up the herbs in this recipe. Dill would make a delicious accompaniment to the crab as would basil.
- Cheese - you can substitute vegan cream cheese in this recipe or even nutritional yeast. If you are not a fan of parmesan cheese, add cheddar cheese instead.
- Lemon juice - add a touch of lemon juice at the end before serving to create a sweet/salty/sour combination.
How To Store Crab and Cream Cheese Stuffed Mushrooms
Crab stuffed mushrooms can be stored in an airtight container in the refrigerator for 2-3 days.
To reheat them, place them on a lined baking sheet and reheat at 325-350 degrees Fahrenheit until warm. I like to broil mine for a minute or so as well to crisp them back up.
Expert Tips For Crab Stuffed Mushrooms
When you’re removing the stems, save and freeze them for soup!
To help prevent the mushrooms from getting soggy, make sure to remove the brown gills from the inside of the mushrooms. You can also place the mushrooms on a wire rack over the sheet pan so that the juices are separated when baking.
Try to get mushrooms that are all the same in size but large enough to hold the stuffing. Mushrooms tend to reduce in size when cooked and this way they all cook evenly.
Frequently Asked Questions About These Easy Stuffed Mushrooms
Portobello, baby bella, white button, and cremini mushrooms work best for stuffed mushroom recipes. Portobellos are delicious because they’re so large and easy to stuff. Cremini mushrooms are juicy and tasty, and result in more of a bite-sized appetizer. Though you can use traditional button mushrooms, they tend not to have as much flavor as other varieties and can be extremely small making them hard to stuff.
To remove dirt from your mushrooms, use a damp paper towel and wipe away the dirt. Mushrooms absorb water easily so rinsing them will cause them to become soggy.
Rubbery stuffed mushrooms normally occur when the mushrooms have absorbed too much liquid. To prevent this, make sure not to rinse your mushrooms when cleaning them. Also, bake them on a wire rack over top of a baking tray. This way, their juices drain away from the mushrooms and they don’t get that rubbery texture.
If you are looking for a delicious gluten-free appetizer that is an easy recipe for your holiday season or game day party, this low-carb mushroom recipe will become a favorite holiday appetizer. These are the best stuffed mushrooms that have quickly become a family favorite.
Lastly, if you make this recipe be sure to leave a comment and/or give this recipe a rating. Above all, I love to hear from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram. I really enjoy looking through the photos of recipes you all have made!
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Gluten Free Stuffed Mushrooms With Crab And Cream Cheese
- 20 cremini or baby bell mushrooms
- 8 oz lump crab meat
- 4 oz cream cheese softened to room temperature
- 2 tablespoon shallot finely diced
- ¼ c parmesan cheese freshly grated, reserve 1 tbsp
- ¼ c fresh parsley chopped, plus more for garnish
- ¼ teaspoon ground pepper
- ½ teaspoon kosher salt
- ⅛ c gluten free panko
- 1 tablespoon butter melted
- Preheat the oven to 400℉.
- Prepare a sheet pan by greasing it with olive oil or using parchment paper sprayed with non-stick spray.
- Remove the stems of the mushrooms. Discard or save them. Clean the mushrooms by removing the dirt with a cloth. Using a spoon or small pairing knife, remove the brown gills of the mushrooms on the inside cavity.
- In a medium-sized mixing bowl, add the crab meat, cream cheese, shallot, parmesan cheese (reserving 1 tablespoon), and parsley. Combine.
- Place the mushrooms on the sheet pan. Fill the mushroom cavities with the crab filling.
- Melt the butter in the microwave. Stir in the gluten-free panko.
- Top the mushrooms with the panko and the reserved parmesan cheese.
- Bake for 20 minutes or until golden brown.
- Top with the reserved parsley as a garnish before serving.