Shrimp & Crab Stuffed Mushrooms
These juicy mushroom caps are stuffed with a savory blend of tender shrimp, sweet crab meat, sautéed spinach, and creamy Parmesan-cheese filling—baked until golden and garnished with fresh parsley. The perfect crowd-pleasing seafood appetizer!
Ingredients
- 12 large mushroom caps
- 1 cup crab meat cooked & shredded
- ½ cup cooked shrimp chopped
- 1 cup fresh spinach chopped
- ½ cup cream cheese softened
- ¼ cup grated Parmesan
- ¼ cup breadcrumbs
- 2 cloves garlic minced
- 2 Tbsp olive oil
- Salt & pepper to taste
- 1 Tbsp chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms, remove stems.
- Sauté garlic in olive oil, add spinach until wilted.
- Mix seafood, spinach, cream cheese, Parmesan, breadcrumbs, salt, and pepper.
- Fill mushroom caps with mixture.
- Bake 15–20 mins until golden.
- Garnish with parsley and serve warm.
- See full steps with tips & photos → https://mischacrossing.com/shrimp-crab-stuffed-mushrooms/
Notes
Seafood Tip: Use lump crab for extra texture, or canned crab for convenience.
Make It Ahead: You can prepare and stuff the mushrooms several hours in advance—just refrigerate and bake right before serving.
Cheese Options: Swap Parmesan for Asiago or sharp white cheddar if preferred.
Breadcrumb Boost: Try panko for a crispier topping.
Make It Ahead: You can prepare and stuff the mushrooms several hours in advance—just refrigerate and bake right before serving.
Cheese Options: Swap Parmesan for Asiago or sharp white cheddar if preferred.
Breadcrumb Boost: Try panko for a crispier topping.