Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

A luxurious and flavorful appetizer featuring tender mushroom caps generously filled with a creamy blend of sweet crab meat, succulent shrimp, fresh spinach, and rich Parmesan cheese, baked until golden and served with a bright sprinkle of parsley.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

12 caps Large Mushroom Caps Choose firm, fresh mushrooms like cremini or white button, ensuring they are large enough for generous filling.
200 g Crab Meat Use high-quality lump crab meat for the best flavor and texture in your stuffing.
150 g Shrimp Finely chop the shrimp to ensure it blends seamlessly with the other filling ingredients.
150 g Spinach Fresh spinach, cooked until wilted, adds color, freshness, and essential nutrients to the filling.
100 g Cream Cheese Soften the cream cheese at room temperature to achieve a smooth and creamy filling.
50 g Parmesan Freshly grated Parmesan cheese will provide a robust salty and cheesy punch.
50 g Breadcrumbs Use plain or panko breadcrumbs to add a light crunch and help bind the filling together.
2 cloves Garlic Minced garlic creates an aromatic and rich flavor base for the spinach and filling.
15 ml Olive Oil A good quality olive oil is essential for sautéing the garlic and spinach.
15 g Fresh Parsley Chopped fresh parsley serves as a bright and fresh finishing touch, adding vibrancy.
0.5 tsp Salt Season to taste; adjust based on the natural saltiness of the crab meat and Parmesan cheese.
0.25 tsp Pepper Freshly ground black pepper enhances the overall flavor profile of the stuffing.

Equipment

Skillet
Mixing Bowl
Baking Sheet
Parchment Paper

Method

Preheat your oven to 375°F (190°C) so it’s ready by the time your mushrooms are filled.
Clean mushroom caps with a damp paper towel. Carefully remove the stems and set aside the caps, discarding the stems or saving for another use.
In a skillet over medium heat, add olive oil and minced garlic. Sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the crab meat, chopped shrimp, cooled cooked spinach, softened cream cheese, Parmesan cheese, and breadcrumbs. Season with salt and pepper to taste. Stir until all ingredients are evenly mixed.
Spoon the mixture generously into each mushroom cap, pressing gently to ensure the filling stays secure and mounded.
Place the stuffed mushrooms on a parchment-lined baking sheet. Bake for 15–20 minutes, or until the tops are golden brown and the mushrooms are tender.
Sprinkle chopped fresh parsley over the baked mushrooms for a burst of freshness. Serve warm as an appetizer or side dish.

Notes

Feel free to use pre-cooked shrimp to save time, and adjust the amount of cheese to your preference. These stuffed mushrooms are best served fresh and warm, making them perfect for entertaining.