Make a batch of these Crab Stuffed Mushrooms as appetizers for your upcoming holiday party.
This crab stuffed mushroom recipe is gluten free, so will work for all your party guests. Don’t worry! They’re so delicious that these cute little appetizers will amaze everyone, including the ones who aren’t gluten free! They’ll swear this is the best mushroom appetizers they’ve ever had.
Last time I made these, my kids kept coming back for seconds and thirds. So imagine how your party guests will act!
So, double the crab stuffed mushroom recipe. This way you can keep one batch of appetizers in the oven warm on a platter waiting to go!
Making world’s best crab stuffed mushrooms on a budget
Concerned that making a crab stuffed mushroom recipe will affect your party budget? Here’s a tip – use imitation crab! Make sure the brand you used (I suggest Trans-Ocean Crab Classic) is certified gluten free.
What I love about using imitation crab for mushroom appetizers and other recipes is that it’s fully cooked, sweeter and less fishy than real crab, and doesn’t fall apart in your cooking.
If you find imitation crab on sale, stock up and keep the extra in the freezer. I use imitation crab in Crab Pasta with Pesto, Mushrooms & Tomatoes, a family favorite.
This Mama’s tips in making this yummy crab stuffed mushroom recipe
Concerned about timing? Then start making Crab Stuffed Mushrooms the day before the party!
Prepare the mushrooms (the peeling of the outer skin) and vegetable/crab stuffing the day before the party. Then cook the mushrooms and prepare the final stuffing and baking just before the party begins so your mushroom appetizers arrive freshly baked from the oven.
If your party is more on the casual side, have your guests help prepare the final bake by spooning the stuffing into the mushroom caps. I’m sure you have a few friends who think they’re Julia Child or Martha Stewart and would love to help bake up some crab stuffed mushrooms!
Or the kids can help make the mushroom appetizers. Don’t forget to bring out your extra holiday aprons, for a festive touch!
If you’re looking for a gluten free vegetable bullion powder, I recommend Massel Gluten-Free, Vegetable Flavored All Purpose Bouillon & Seasoning Granules. You can purchase it online if you can’t find it at your grocery store or health food store.
I love Massel Bouillon for making stock when you need just a bit for a recipe, you don’t have time to defrost frozen stock, or you forgot to pick up a few cans of stock at the store. Put a few tablespoons of Massel Bouillon powder in the cooking water when you’re making rice or quinoa or use it to jazz up vegetable sauté.
If you can’t find gluten free panko, you can try gluten free bread crumbs. Make your own from gluten free toast ground up in a blender. Or use gluten free cereal or rice crackers placed in a zip lock baggie and crushed with a rolling pin!
Baking crab stuffed mushroom appetizers recipes on silicone baking mats makes for easy cleanup! Since I have odd sized baking sheets, I took my Wilton Easy Flex Silicone Baking Mats and cut them to size. Since they’re inexpensive, I didn’t feel bad about “wrecking” them.
Crab Stuffed Mushrooms
- 2 (16 ounce) cartons Baby Bella mushrooms, stems removed, outer skin peeled off
- 1 cup olive oil
- 1/4 cup butter or buttery spread
- 2/3 cup red bell pepper, small dice
- 2/3 cup yellow onion, small dice
- 2/3 cup mushroom stems, small dice
- 2 teaspoons garlic, minced
- 1 cup water
- 2 tablespoons gluten free vegetable bullion powder
- 1/2 cup gluten free panko style bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried basil
- 1 (8 ounce) package Imitation crab, flake style, chopped into small dice
- Preheat oven to 450 degrees F.
- Cover baking sheets with silicone mats or aluminum foil. Using a pastry brush, coat mushrooms with olive oil and place on baking sheets. Place in oven and roast for 10 to 15 minutes until slightly tender.
- Remove mushrooms from oven. Blot any puddles of moisture on mushrooms or baking sheets dry with paper towels. Set baking sheets aside to cool.
- In a large sauté pan over medium high heat melt butter. Add red peppers, onions, mushroom stems, and garlic to pan. Sauté, stirring occasionally, until vegetables are slightly brown.
- Add water and vegetable bouillon powder. Bring to a boil. Cook for 5 minutes. Turn off heat.
- Add bread crumbs, Parmesan cheese, basil and crab. Mix thoroughly.
- Spoon vegetable and crab mixture into the mushroom caps. Don’t be afraid to pile on the stuffing! Distribute evenly.
- Place baking sheets in oven at 450 degrees F for 10 to 15 minutes until appetizers start to brown. Serve hot.
- Serving size: 3 crab stuffed mushrooms
Originally published on December 19, 2015 and December 14, 2016. Updated with new pictures and information.