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Copycat Red Lobster Crab Stuffed Mushrooms - Restaurant-Style Bites at Home

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 20–24 medium white button or cremini mushrooms, stems removed and finely chopped
  • 2 tablespoons unsalted butter, plus 1 tablespoon melted for topping
  • 1 small shallot (or 1/4 onion), finely minced
  • 2 cloves garlic, minced
  • 8 ounces lump crab meat (fresh or canned, drained and picked over for shells)
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup plain breadcrumbs (divided)
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon Old Bay seasoning (or another seafood seasoning)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1–2 teaspoons lemon juice (to taste)
  • Salt and black pepper, to taste
  • Olive oil spray or a light drizzle of olive oil
  • Optional: pinch of paprika for color

Method
 

  1. Prep the mushrooms: Heat oven to 375°F (190°C). Wipe mushrooms clean with a damp towel. Remove stems, chop them finely, and set aside. Lightly oil a baking sheet or line with parchment.
  2. Sauté aromatics: In a skillet, melt 2 tablespoons butter over medium heat. Add chopped stems and shallot. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds. Remove from heat and cool slightly.
  3. Make the filling: In a bowl, combine cream cheese, mayonnaise, Parmesan, 1/4 cup breadcrumbs, parsley, Old Bay, Dijon, lemon zest, and lemon juice. Mix until smooth. Gently fold in sautéed veggies and crab. Season with salt and pepper.
  4. Fill the caps: Spoon or pipe the filling into each mushroom cap, mounding slightly.
  5. Top for crunch: Mix remaining 1/4 cup breadcrumbs with 1 tablespoon melted butter and a pinch of paprika. Sprinkle over the stuffed mushrooms.
  6. Bake: Arrange mushrooms on the sheet. Lightly spritz with olive oil for extra browning. Bake 16–20 minutes, until the tops are golden and the filling is hot and bubbly.
  7. Finish and serve: Sprinkle with fresh parsley and a squeeze of lemon. Serve warm.