Shrimp and Crab Stuffed Mushrooms
Shrimp stuffed mushrooms get an extra seafood twist in this easy appetizer made with tender mushrooms, imitation crab, garlic, mozzarella and juicy shrimp.
The mushroom stems are sautéed with garlic and combined with a little cream and breadcrumbs to create a savory filling. Chopped crab adds even more seafood flavor, while each mushroom is topped with shrimp and mozzarella before being baked until tender and golden.
They’re an impressive appetizer for holidays, dinner parties and special occasions, but the preparation is surprisingly simple.
Why You’ll Love These Shrimp and Crab Stuffed Mushrooms
These stuffed mushrooms have plenty of seafood flavor without relying on a heavy cream cheese filling.
The chopped mushroom stems, garlic, cream and breadcrumbs create a rich but balanced base, while imitation crab adds a slightly sweet seafood flavor that works beautifully with the shrimp.
A small amount of mozzarella melts over the top and brings everything together without overpowering the seafood.
They’re also individually portioned, which makes them especially convenient for entertaining.
Ingredient Notes
Mushrooms: Large white or cremini mushrooms work best. Choose mushrooms that are fairly similar in size and large enough to hold a generous amount of filling.
Shrimp: Use medium raw shrimp that have been peeled and deveined. One shrimp should fit comfortably on top of each mushroom.
Imitation crab: Finely chop the crab so it blends evenly into the filling. There’s no need to cook it separately before adding it.
Heavy cream: A small amount gives the filling moisture and richness without turning it into a heavy cream-based filling.
Breadcrumbs: Plain breadcrumbs absorb the mushroom juices and cream and help create a filling that holds together.
Mozzarella: Low-moisture shredded mozzarella melts nicely without adding too much additional liquid.
Garlic: Fresh minced garlic gives the mushroom filling plenty of flavor.
How to Make Shrimp and Crab Stuffed Mushrooms
Start by cleaning the mushrooms and carefully removing the stems. Finely chop the stems to use in the filling.
Cook the chopped mushroom stems in butter until they soften and most of their moisture has evaporated. Add the garlic and cook briefly until fragrant.
Pour in the heavy cream and allow it to simmer gently for a minute or two. Stir in the breadcrumbs, salt and black pepper until the mixture thickens.
Remove the pan from the heat and fold in the finely chopped imitation crab.
Fill each mushroom cap generously with the crab and mushroom mixture.
Top each stuffed mushroom with a shrimp, sprinkle with mozzarella and lightly brush the shrimp with melted butter.
Bake until the mushrooms are tender, the shrimp are cooked through and the mozzarella is melted and lightly golden.
Finish with finely chopped fresh parsley just before serving.
Tips for the Best Stuffed Mushrooms
Choose mushrooms large enough to hold the filling and shrimp comfortably.
Avoid soaking mushrooms in water. Clean them with a damp paper towel or rinse them very quickly and dry thoroughly.
Cook the mushroom stems until most of the released liquid evaporates. This prevents the finished filling from becoming watery.
Add the imitation crab after removing the skillet from the heat. It only needs to warm through in the oven.
Pat the shrimp dry before placing them on the mushrooms so they don’t release unnecessary moisture.
And avoid overbaking. The shrimp should be opaque and just cooked through.
Can I Make Them Ahead?
Yes. You can prepare the filling and stuff the mushroom caps several hours ahead.
Cover and refrigerate them until you’re ready to bake.
For the best texture, add the raw shrimp and mozzarella shortly before baking.
How to Serve Them
Serve the stuffed mushrooms warm, sprinkled with fresh parsley.
They work especially well as a holiday appetizer, party food or seafood starter for a dinner party.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days.
Reheat them gently in the oven or air fryer until warmed through rather than microwaving them, which can make the mushrooms soft and watery.
Shrimp and Crab Stuffed Mushrooms
Course: AppetizersCuisine: AmericanDifficulty: Easy6
servings20
minutes20
minutes145
kcal40
minutesTender mushroom caps filled with a savory garlic, mushroom and crab filling, topped with juicy shrimp and melted mozzarella. An easy seafood appetizer perfect for parties, holidays and entertaining.
Ingredients
- Mushrooms & Filling
16 large white or cremini mushrooms
2 tablespoons unsalted butter, divided
2 garlic cloves, minced
1/4 cup heavy cream
3 tablespoons plain breadcrumbs
1/2 cup imitation crab meat, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
- Shrimp & Cheese
16 medium raw shrimp, peeled and deveined
1/3 cup shredded low-moisture mozzarella
- For Garnish
Fresh parsley, finely chopped
Directions
- Prepare the oven
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
- Prepare the mushrooms
- Gently clean the mushrooms and carefully remove the stems. Finely chop the mushroom stems and set the caps aside.
- Cook the mushroom filling
- Melt 1 tablespoon of the butter in a skillet over medium heat. Add the chopped mushroom stems and cook for 4–5 minutes, stirring occasionally, until softened and most of their moisture has evaporated.
- Add the garlic
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the cream and breadcrumbs
- Pour in the heavy cream and cook gently for 1–2 minutes. Stir in the breadcrumbs, salt and black pepper and cook briefly until the mixture thickens.
- Add the crab
- Remove the skillet from the heat. Fold in the finely chopped imitation crab until evenly combined.
- Stuff the mushrooms
- Arrange the mushroom caps in the prepared baking dish or on the baking sheet. Divide the filling evenly among the mushroom caps, gently pressing it into each one.
- Add the shrimp and mozzarella
- Pat the shrimp dry with paper towel. Place one shrimp on top of each stuffed mushroom. Sprinkle the mozzarella evenly over the mushrooms.
- Brush with butter
- Melt the remaining 1 tablespoon butter and lightly brush it over the shrimp and tops of the mushrooms.
- Bake
- Bake for 18–20 minutes, or until the mushrooms are tender, the shrimp are opaque and cooked through, and the mozzarella is melted and lightly golden.
- Garnish and serve
- Sprinkle with finely chopped fresh parsley and serve warm.
Notes
- Choose fairly large mushrooms so there is enough room for both the filling and shrimp.
- Finely chop the imitation crab so it distributes evenly throughout the filling.
- Cook the chopped mushroom stems until most of their moisture has evaporated to prevent watery stuffed mushrooms.
- Shrimp sizes vary. If your shrimp are too large to sit comfortably on the mushrooms, use smaller shrimp or cut larger shrimp in half lengthwise.