Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling! PS. there are NO breadcrumbs in this recipe!

This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own mine.

Something about cooking seafood at home like this makes me feel like I’m at the beach or getting ready to head to the beach, even when no beach plans are in the near future.

As y’all know, the beach is my happy place, so I’m all in favor for anything that makes me feel like I could step out of my front door onto the sandy beaches of North Carolina.

Well, these Crab Stuffed Mushrooms do that for me, y’all.

When I go down to the coast, I love to find good seafood. I love pure ingredients and I want awesome flavor.  So when I’m at home, I want the same thing when it comes to the seafood that I cook in my own kitchen.

So Saturday when we were out at Kroger I picked up a few bottles of FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil, a few containers of crab meat, some fresh spinach, suffer mushroom caps and a pack of fresh parsley! I also grabbed some cream cheese because crab stuffed mushrooms with cream cheese are fantastic! 

While I had bought everything for these Crab Stuffed Mushroom for me to make them on Sunday, I couldn’t stop thinking about them on the drive home. I knew I had to make them asap. I can’t help it.  

When I start craving something like this and I’ve got all the ingredients to make it at home I find it hard to talk myself out of it. Plus, I didn’t have any plans for the afternoon. As soon as I got home and put the rest of the groceries up I decided that it was time to work on these mushrooms!

What you need to make Crab Stuffed Mushrooms at home:

• bacon
• finely minced fresh parsley
• shredded Parmesan cheese
• cream cheese, softened
• Old Bay Seasoning (old bay crab stuffed mushrooms! YUM!)
• seasoning salt
• onion powder
• ready to eat crab meat
• garlic, pressed or minced
• fresh spinach
• Extra Virgin Olive Oil
• baby portobello mushroom caps

Now if you’ve never worked with crab meat, let me give you a little tip. CHECK FOR SHELLS!

Yes, I don’t care if the package says there are no shells, or says it’s ready to eat, lay that crab meat out on a paper towel or a plate and search through it. You don’t want crab shells in your food.

I don’t think I’ve ever checked my crab meat and NOT found at least one piece of crab shell. So make sure to check the crab meat over well before you start this recipe.

How to make Crab Stuffed Mushrooms at home:

Pre-heat the oven to 350F.

In a medium skillet, cook bacon on medium heat until crispy.

Remove from heat and set aside. Pour out grease and wipe skillet clean with a paper towel.

Add in 2 tablespoons olive oil. Heat oven medium heat. Once hot, add in garlic and stir for 2-3 minutes until fragrant.

Add in fresh spinach. Cook and stir for 2 minutes or until wilted. Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat. Add in crab meat and stir.

Add in 1 tablespoon of olive oil. Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning. Stir and cook for 2-3 minutes.

Remove from heat and set aside. Dice bacon and add to spinach mixture.

In a large bowl, mix the cream cheese with an electric mixer until smooth.

Add in crab mixture and stir to combine. Add in Parmesan cheese and stir well. Wipe mushrooms off with a clean paper towel.

If the stems are still in the mushrooms, remove those and discard. (or you can dice up the stems, saute and add them to the filling)

Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap.

Top each mushroom with 1/2 teaspoon of shredded Parmesan.

Line a baking sheet with foil.

Brush 1-2 tablespoons of olive oil on to the foil.

Put mushrooms onto the sheet and bake for 15 minutes.

Place mushrooms on a paper towel lined plate. Let mushrooms rest for about 10 minutes before serving.

QUICK GLANCE Crab Stuffed Mushrooms FAQ & TIPS:

Do you wash mushrooms before stuffing them?

Never wash mushrooms. If you wash them they will soak in the water and become water logged. 

How do you clean mushrooms before eating?

Just use a clean paper towel to wipe away any dirt that is still on the mushrooms. 

Can crab stuffed mushrooms be made ahead of time?

Yes! When I’m making them ahead of time I like to make the filling and store it in an air tight container in the fridge, until I’m ready to stuff and bake the mushrooms. The filling will keep for 2-3 days in the fridge. 

However, You can make the stuff and fill them a day ahead of time and store them in an air tight container in the fridge. 

Is it okay to reheat stuffed mushrooms?

Yes! I always make a double batch when I make them. I like them the day of but my husband loves them better the next day. To reheat stuffed mushrooms that have been already cooked, place them into the microwave with a damp paper towel over them and heat for a few minutes until hot or pop them into a 350F oven for 10-15 minutes or until hot. BUT make sure that stuffed mushrooms have been stored properly in the fridge before reheating them. Never eat reheat and eat stuffed mushrooms that have been left at room temperature overnight as this could make you sick. 

 

Tips:

• Line your baking pan with foil for easy clean up! This is also nice because I brush my Crab Stuffed Mushrooms with FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil and I drizzle FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil onto the foil as well. That way when you’re done cooking, just pull the foil off of the pan and toss it in the trash.

 

•   Let mushrooms sit for a few minutes before serving them. I let mine sit for about 10 minute before diving it. I normally lay them on a paper towel so that they’re not sitting in olive oil and juices from the mushrooms while they cool down a bit. I find that this is the best way for me to not end up with soggy mushrooms. No one wants a soggy mushroom!

 

• Not only are these great the day you make them but they’re great the day after as well. Just store them in the fridge and reheat them for a few minutes in the microwave before serving the next day.

What to serve with crab stuffed mushrooms:

• Slow Cooked Southern Style Green Beans – Southern String Beans
• Bacon Wrapped Green Beans
• Southern Cornbread – Southern Skillet Cornbread

 

Learn more about HemisFares and all of their products on their Facebook page! 

You can also find them on Instagram @HemisFares!

For more information on HemisFares you can check out the website HemisFaresFinds.com or facebook.com/Hemisfares.

 

Crab Stuffed Mushrooms

 

Yield: 12 CRAB STUFFED MUSHROOMS

Crab Stuffed Mushrooms

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These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling! PS. there are NO breadcrumbs in this recipe!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 2 strips bacon
• 1 teaspoon finely minced fresh parsley
• 1/4 cup shredded Parmesan cheese + 6 teaspoons
• 8 ounces cream cheese, softened
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon onion powder
• 8 oz, ready to eat crab meat
• 2 cloves garlic, pressed or minced
• 3 handfuls of fresh spinach
• 5 tablespoons FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil
• 12 baby portobello mushroom caps

Instructions

Pre-heat the oven to 350F.

In a medium skillet, cook bacon on medium heat until crispy.

Remove from heat and set aside.

Pour out grease and wipe skillet clean with a paper towel.

Add in 2 tablespoons olive oil. Heat oven medium heat.

Once hot, add in garlic and stir for 2-3 minutes until fragrant.

Add in fresh spinach. Cook and stir for 2 minutes or until wilted.

Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat.

Add in crab meat and stir.

Add in 1 tablespoon of olive oil.

Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning.

Stir and cook for 2-3 minutes.

Remove from heat and set aside.

Dice bacon and add to spinach mixture.

In a large bowl, mix the cream cheese with an electric mixer until smooth.

Add in crab mixture and stir to combine.

Add in Parmesan cheese and stir well.

Wipe mushrooms off with a clean paper towel.

If the stems are still in the mushrooms, remove those and discard.

(or you can dice up the stems, saute and add them to the filling)

(I've found mushrooms before that were labeled at "stuffers" that already had the stems removed)

Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap.

Top each mushroom with 1/2 teaspoon of shredded Parmesan.

Line a baking sheet with foil.

Brush 1-2 tablespoons of olive oil on to the foil.

Put mushrooms onto the sheet and bake for 15 minutes.

Place mushrooms on a paper towel lined plate. Let mushrooms rest for about 10 minutes before serving.

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