These Crab Stuffed Mushrooms are filled with a savory flaked lump crab stuffing, then baked in the air fryer or oven. They make a perfect pop-in-your-mouth appetizer for parties, gatherings, or an easy treat for yourself.
- Preparing the Mushrooms
- What to Do With the Stems of Mushrooms?
- Recipe
These air fryer stuffed mushrooms combine classic stuffing elements—onion, celery, breadcrumbs, egg and cheese—with lump crab (or imitation crab if you prefer). The result is a tender mushroom cap holding a moist, flavorful filling that crisps slightly on top when baked.
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Filling Ingredients
Red Onions
I prefer red onions for this filling. They add a pleasant color and a slightly sweeter, milder flavor than yellow or white onions. For the small baby bella caps used here, dice the onions very finely so the pieces fit neatly inside each mushroom.
Celery
Dice the celery into small pieces so it distributes evenly through the crab filling. If you have an ulu or a rocking knife, it can make quick work of small dice while keeping your fingers safe.
Preparing Mushrooms
To prepare the caps, turn each mushroom over and gently bend the stem to remove it. This works easily with baby bella (cremini) mushrooms; mature portobellos are more difficult because the stem is fused into the cap. If you can’t find baby bellas, common white mushrooms will work equally well.
Lightly spray the mushroom caps with olive oil and season them before filling. A seasoned salt blend like Tony Chachere’s works well, but plain salt and pepper or any favorite seasoning will do. The oil helps the seasoning adhere and improves browning during baking.
Frequently Asked Questions
Always clean mushrooms right before using. Rinse lightly or wipe them with a damp cloth and use immediately—storing washed mushrooms can make them slimy.
Yes, many mushrooms can be eaten raw. Be sure to clean them first.
Save the stems and finely chop or pulse them in a food processor. They add flavor and moisture to ground beef, meatballs, meatloaf, or other fillings.
Lump Crab Meat Filling
You can use real lump crab meat or imitation crab for this recipe. Imitation crab is a seafood product made from fish that’s flavored and shaped to resemble crab; it’s commonly used and more economical. If you choose true lump crab, you’ll notice a different, sweeter texture and flavor. Either option produces delicious stuffed mushrooms—try both to see which you prefer.
These stuffed mushrooms are easy to make ahead: prepare the filling and fill the caps, then refrigerate until ready to bake. When spooning the filling into each cap, mound it slightly—the egg and cheese will help bind everything as it cooks.
When you need more appetizers
These crab stuffed mushrooms pair well with other crowd-pleasing appetizers such as bacon-wrapped jalapeño poppers, baked chicken wings, or gluten-free polenta toast. For a similar crab-flavored bite, try crab rangoon made with crescent roll dough.
Recipe
Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes
Servings: 28 mushrooms Calories: 33 kcal per mushroom
Author: Christian Guzman
Equipment
- Air fryer (optional) or oven
Ingredients
- 2 pounds Baby Bella mushrooms
- Cooking spray (olive oil spray preferred)
- 2 teaspoons Tony Chachere’s Salt Blend (or preferred salt)
- ¼ cup red onion, diced
- 2 celery ribs, diced
- 8 ounces lump crab (or imitation crab if preferred)
- ½ cup seasoned bread crumbs (like Progresso)
- 1 large egg
- ½ cup Parmesan cheese, shredded, divided
- 1 teaspoon oregano
- 1 teaspoon hot sauce
Instructions
- Preheat the air fryer or oven to 400°F (200°C).
- Spray the air fryer tray or a baking sheet with cooking spray. Bend off the stems of the mushrooms and place the caps top-side down. Spray the caps with olive oil spray and sprinkle with Tony Chachere’s (or your seasoning). Set aside.
- Dice the onion and celery finely.
- In a bowl, mix the diced onion and celery with the crab, breadcrumbs, egg, half of the shredded Parmesan, oregano and hot sauce. Stir gently to combine without breaking up the crab too much.
- Fill each mushroom cap, heaping a little mound of filling into the center so the caps are slightly overfilled.
- Sprinkle the remaining shredded Parmesan over the tops of the filled mushrooms.
- Bake in the air fryer for about 8–9 minutes. If using the oven, bake for 16–18 minutes. Depending on the size of your air fryer, you may need to cook in batches. Mushrooms are done when the filling is set and the cheese is lightly browned.
Notes
If using large portobello mushrooms, this filling will be enough for about four mushrooms. Cook for 9–11 minutes in an air fryer or 20–25 minutes in the oven for larger caps.
Percent Daily Values are estimates based on a 2000 calorie diet. Amounts can vary by product and supplier. If you have specific dietary requirements, check package labeling and calculate amounts accordingly. 24Bite® and the authors are not responsible for individual dietary outcomes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
Post updated from February 17, 2020.
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