Gluten-free crab filling stuffed into mushrooms and covered with a blanket of cheese, these crab stuffed mushrooms are amazing for a crowd or just for you.
“Appetizers and Cocktails Get-Together” – that was the subject of an email my fellow blogger friend Anita sent to me. I immediately opened the email. How could I turn down an invitation like that? It’s like music to my ears!
Last Saturday, a small group of bloggers from Austin Food Blogger Alliance got together and shared our appetizer creations that would make our moms proud! Here is the entire menu!
First things first. Drinks! Alicia from a.k.a.Mixology made Strawberry Lemonade Cocktails with her own cocktail mixer for us. She’s got plenty of flavors. I’m seriously impressed by how quickly Alicia puts an amazing cocktail like this together and the best part is that anyone can do it at home with Alicia’s modernist cocktail mixers!
- Sweet Potato Crostini with 3 topping varieties by Anita Cheung from Fearless Captivations
- Roasted Cauliflower and Sweet Potatoes with Siggi’s Lemon Yogurt Sauce by Kaylin Gilkey from Enticing Healthy Eating
- Strawberry Caprese Skewers with Balsamic Vinegar and Berry Mint skewers with Whipped Cream by Amy from Sushi ATX
- Gluten-Free Crab Stuffed Mushrooms by yours truly
Naturally, I want to share my gluten-free crab stuffed mushrooms from my party to your party or just for yourself because I think you’ll like them, seriously.
What Type of Mushrooms to Use for Stuffed Mushrooms
You can use the most common white button mushrooms for stuffed mushrooms. However, I found that baby bella mushrooms are better for this recipe as the flavor is heartier and deeper. Portobello mushrooms are also great for making stuffed mushrooms. But they are not suitable for finger foods that your guests can just grab and walk around to mingle.
Crimini mushrooms would be a good alternative too due to the decent size to hold the fillings and the stronger flavor as well.
The Gluten-Free Crab Filling
You’ve selected your mushrooms. Next, let’s take a look at the filling which features one of my favorite seafood – crab. I used two 6-oz cans of crab meat and drained it completely. You want to keep your filling as little watery as possible.
To balance the crab flavor, a half of a shallot was finely chopped and added to the filling. Along with spices like ground mustard, freshly ground black pepper, sea salt, and garlic powder, the crab mixture was very well seasoned. Fresh parsley gives it a fresh aroma.
Now, time to make mixture creamy. The most important ingredient is CHEESE, obviously! I chose an Italian blend, but shredded Parmesan will work just fine. In addition to the cheese, I also added one beaten egg and some mayonnaise a more smooth texture.
Crab Stuffed Mushrooms
The fun part is to stuff your mushrooms! I like to stuff them really full, press the filling down and add a bit more filling on top to form a little hill on each mushroom because… why not?!
Before we cheese them all up, drizzle some garlic infused butter on the stuffed mushrooms. Trust me – it’s going to make a difference. Now to make garlic infused butter, you could use cloves or sliced garlic, but I recommend minced garlic because you can drizzle the garlic bits along with the butter, how convenient is that?
Finally, gently add a generous amount of cheese of your choice onto each stuffed mushroom. During baking, the cheese melts and forms a thick blanket to cover the mushrooms. Close to the end of baking, the cheese turns a bit brown and crispy which makes these crab stuffed mushrooms absolutely amazing, in my opinion.
Hope you enjoy all of the appetizers from my party and don’t forget to share your thoughts in the comments below once you get a chance to make them. I’d love to hear from you. Happy cooking!
Yields 24 mushrooms
20 minPrep Time
20 minCook Time
40 minTotal Time
- 24 baby bella mushrooms
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 (6-ounce) can crab meat, drained
- 1/4 cup shallots, finely chopped
- 1 teaspoon ground mustard
- 2 tablespoons fresh parsley, chopped
- 2 cups Italian blend cheese, divided
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 teaspoon garlic powder or 2 teaspoons fresh minced garlic
- 1 egg, beaten
- 3 tablespoons mayonnaise
- Preheat oven to 425°F.
- Grease a baking sheet with cooking oil spray or cooking oil.
- Rinse and dry the baby bella mushrooms with paper towels. Remove stems and chop the stems finely. Place the chopped stems in a medium mixing bowl and set aside.
- In a small saucepan, melt butter over medium heat. Add minced garlic and switch to low heat and cook for 2 minutes, allowing the butter to be infused by the garlic.
- Now, prepare the filling. Add crab meat, shallots, mustard, parsley, 1 cup of cheese, cayenne pepper, black pepper, sea salt and garlic powder in the mixing bowl together with the chopped mushroom stems. Mix well.
- Stir in egg and mayonnaise. Mix again until all ingredients are blended evenly.
- Use a spoon, stuff the mushrooms with the crab mixture and place them on the prepared baking sheet. (Use an additional baking sheet if necessary.)
- Drizzle infused butter onto each stuffed mushroom. Make sure to get some garlic bits on each mushroom too.
- Add a generous amount of cheese on top of each mushroom. Bake for 20 minutes and enjoy!
I had some extra filling left because some of my mushrooms were really small. When picking your mushrooms, select decent sized ones so that you can get more filling in them.
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