Seafood Stuffed Mushrooms Recipe – Easy Party Appetizer You’ll Love

Posted on September 10, 2025

The first time I pulled a tray of bubbling, golden-brown seafood stuffed mushrooms from the oven, the aroma hit me like a wave of pure nostalgia—briny, garlicky, and rich, just like the appetizers at my grandmother’s holiday table. Let’s face it, there’s something magical about those bite-sized mushroom caps overflowing with a savory seafood filling. They always vanish first at parties, and honestly, I’ve watched guests sneak seconds (and even thirds) when they thought no one was looking.

I stumbled onto this seafood stuffed mushrooms recipe years ago when I wanted to impress my in-laws without breaking a sweat or the bank. After plenty of testing (and, let’s be real, a couple of overbaked batches), I finally nailed down the perfect blend of shrimp, crab, and creamy cheese—plus a few pantry staples you probably already have. This recipe isn’t just about fancy flavors; it’s about bringing people together, whether you’re hosting a casual game night or looking for a show-stopping appetizer for your next holiday feast.

Seafood stuffed mushrooms are my go-to dish whenever I want something that feels a little special but is secretly easy to make. I love how versatile they are—perfect for pescatarians, easy to adapt for gluten-free friends, and always a crowd-pleaser. As someone who’s tested this recipe more times than I can count, trust me: every bite is creamy, herby, and full of that irresistible seafood flavor. If you’re searching for the ultimate appetizer that’s both impressive and foolproof, this seafood stuffed mushrooms recipe is about to become your new favorite.

Why You’ll Love This Seafood Stuffed Mushrooms Recipe

Quick & Easy: These seafood stuffed mushrooms come together in under 40 minutes—just the right amount of time for a last-minute gathering or when you want to whip up something memorable without fussing over the stove all night.
Simple Ingredients: No wild goose chase at specialty stores! Everything you need is available at your local market—mushrooms, seafood, a few herbs, and some creamy cheese magic.
Perfect for Parties: Whether it’s a holiday dinner, birthday bash, or casual get-together, these mushrooms fit right in. They look fancy but are totally approachable.
Crowd-Pleaser: I’ve served these to seafood lovers and skeptics alike, and they always disappear fast. Even kids can’t resist the creamy, cheesy filling!
Unbelievably Delicious: The combo of sweet crab, plump shrimp, fresh herbs, and a hint of lemon creates a flavor explosion that’s savory, bright, and downright addictive.

What really sets this seafood stuffed mushrooms recipe apart is my little trick: blending the seafood mixture until it’s just chunky enough for texture but smooth enough to spoon easily into each cap. Plus, a touch of lemon zest and fresh parsley brightens everything up. The result? Each bite is creamy, savory, and just a little decadent, with a satisfying balance that doesn’t overpower the delicate seafood.

Honestly, these mushrooms are the kind of appetizer that makes you linger at the snack table, savoring every bite. They’re comfort food with a coastal twist—familiar, yet just fancy enough to make any gathering feel special. And best of all, you can prep them ahead, so you’re not stuck in the kitchen when friends arrive. Now, if only every party dish was this easy!

What Ingredients You Will Need

This seafood stuffed mushrooms recipe comes together with simple, flavorful ingredients. I love that most of these are pantry or fridge staples—plus, you can easily swap in what you have on hand.

For the Mushroom Caps:
- 24 large white button mushrooms (cleaned, stems removed)
- Olive oil (for brushing)
- Salt and pepper (to season)
For the Seafood Filling:
- 4 oz (115g) lump crab meat (drained, picked over for shells)
- 4 oz (115g) cooked shrimp (peeled, deveined, chopped small)
- 4 oz (115g) cream cheese, softened (adds richness and holds everything together)
- 1/4 cup (25g) grated Parmesan cheese (plus extra for topping)
- 2 tbsp mayonnaise (adds creaminess and tang)
- 2 green onions, finely chopped (white and green parts)
- 2 cloves garlic, minced (or use a garlic press for finer texture)
- 2 tbsp fresh parsley, finely chopped (plus more for garnish)
- 1 tsp lemon zest (brightens up the flavors)
- 1 tbsp fresh lemon juice (optional, for extra zing)
- 1/4 tsp smoked paprika (adds a gentle smokiness)
- 1/4 tsp black pepper
- 1/4 tsp kosher salt (taste and adjust as needed)
For the Topping:
- 1/4 cup (20g) panko breadcrumbs (for crunch—use gluten-free if needed)
- 1 tbsp melted butter (helps the topping crisp up)
- Extra grated Parmesan (optional, for that golden finish)

Ingredient Tips: For the crab, I prefer Phillips or Chicken of the Sea brands—they’re reliably sweet and not too watery. If you don’t eat shrimp, double up on crab or substitute with finely chopped cooked scallops. You can use baby bella mushrooms if you want an earthier flavor. And for a lighter option, low-fat cream cheese works just fine—I’ve done it when I’m watching calories and nobody noticed!

Substitutions: Swap regular breadcrumbs for almond flour for a low-carb version. Can’t find fresh parsley? Dried works in a pinch, but use half as much. And if you’re dairy-free, vegan cream cheese and plant-based Parmesan are easy swaps (I’ve tried Miyoko’s and it’s pretty darn creamy!)

Equipment Needed

Baking Sheet or Casserole Dish: I usually use a rimmed baking sheet lined with parchment for easy cleanup, but a ceramic casserole dish works if you want a fancier presentation.
Mixing Bowls: One large for the filling, one small for the breadcrumb topping.
Spoon or Small Cookie Scoop: For stuffing the mushrooms—trust me, a cookie scoop makes it so much tidier!
Sharp Knife: For chopping shrimp, herbs, and mushroom stems.
Cutting Board
Microplane or Zester: For that fresh lemon zest (a game changer for flavor!).
Garlic Press (optional): Makes quick work of garlic, especially if you’re not a fan of mincing.
Small Brush: For lightly oiling the mushroom caps (paper towel works too in a pinch).

If you don’t have a cookie scoop, a regular spoon will do—just be gentle so you don’t break the caps. For the mixing bowls, any size works as long as you can mix comfortably. Maintenance tip: After working with seafood, I always wash my utensils in hot, soapy water to avoid lingering smells.

On a budget? I started with thrifted kitchen tools, and they’ve lasted for years. As long as your baking sheet isn’t warped and your knife is sharp, you’re good to go!

How to Make Seafood Stuffed Mushrooms

Prep the Mushrooms (10 minutes):
- Preheat your oven to 375°F (190°C).
- Clean the mushroom caps with a damp paper towel—don’t soak them or they’ll get soggy.
- Remove stems and gently hollow out a bit more space inside the cap if needed (I use a small spoon for this part).
- Arrange the caps, cavity side up, on a lined baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper.
- Tip: If the mushrooms wobble, slice a tiny bit off the bottom to help them sit flat.
Make the Seafood Filling (10 minutes):
- In a large bowl, combine the cream cheese (4 oz/115g), mayonnaise (2 tbsp), Parmesan (1/4 cup/25g), chopped shrimp (4 oz/115g), and crab meat (4 oz/115g).
- Add minced garlic (2 cloves), green onions (2), parsley (2 tbsp), lemon zest (1 tsp), lemon juice (1 tbsp if using), smoked paprika (1/4 tsp), salt (1/4 tsp), and pepper (1/4 tsp).
- Mix until well combined. It should be thick but spoonable. If it feels too stiff, add 1-2 tsp extra mayo.
Stuff the Mushrooms (5 minutes):
- Using a small spoon or scoop, fill each mushroom cap with a generous amount of seafood mixture, mounding it slightly.
- Don’t press too hard or the caps might crack—just enough to fill them nicely.
- Arrange the stuffed mushrooms back onto the baking sheet.
Make the Topping (2 minutes):
- In a small bowl, toss the panko breadcrumbs (1/4 cup/20g) with melted butter (1 tbsp) and a pinch of extra Parmesan.
- Sprinkle evenly over the stuffed mushrooms for that crunchy finish.
Bake (18-22 minutes):
- Place the tray on the middle rack of your preheated oven.
- Bake for 18-22 minutes, or until the mushrooms are tender and the tops are golden brown and bubbling.
- If the tops aren’t browning, broil for 1-2 minutes—just watch closely to avoid burning!
- Sensory cue: You’ll notice a savory, toasty aroma, and the filling will be set and slightly puffed.
Garnish & Serve (immediately):
- Sprinkle with extra chopped parsley and a squeeze of fresh lemon, if you like.
- Let cool for 5 minutes before serving—they’re lava-hot right out of the oven.

Troubleshooting: Mushrooms too watery? Try pre-baking the caps for 8 minutes before stuffing. Filling too runny? Add a tablespoon of extra Parmesan or a few breadcrumbs. If you’re prepping ahead, fill the mushrooms and refrigerate, then add the topping right before baking.

My tip: Always make a few extra—these go fast, and you’ll want to sneak one before your guests arrive!

Cooking Tips & Techniques

Don’t Overstuff: It’s tempting to mound on loads of filling, but too much can spill out as the mushrooms bake. A gentle mound is just right.
Drain the Seafood: Pat shrimp and crab dry with paper towels. Excess moisture can make the filling runny and the mushrooms soggy. I learned this one the hard way after a particularly “soupy” batch.
Pre-Bake the Caps (Optional): For extra-firm mushrooms, bake the empty caps for 8 minutes, then drain any released liquid before stuffing.
Chop Finely: Smaller bits of shrimp and crab blend better and make stuffing easier. If the pieces are too big, they can poke through the filling and make it hard to shape.
Use a Cookie Scoop: This was a game-changer for me—so much less mess, and the mushrooms look more uniform.
Multitasking: While the mushrooms bake, prep your garnishes or get your serving platter ready. It’s a great way to stay ahead, especially if you’re juggling other dishes.
Don’t Skip the Zest: Lemon zest adds a brightness that keeps the filling from feeling heavy. Trust me, it makes all the difference!

Biggest mistake? Overbaking. The mushrooms shrink and lose their juiciness. Start checking at 18 minutes—every oven is a bit different, and nobody likes a dried-out appetizer.

For consistent results, measure your ingredients carefully and taste the filling before stuffing. That tiny adjustment of salt or an extra dash of lemon can really bring the flavors together.

Variations & Adaptations

Gluten-Free: Use gluten-free panko or almond flour for the topping. I’ve done this for my GF friends, and they couldn’t tell the difference.
Spicy Kick: Mix in 1/4 tsp cayenne pepper or a splash of hot sauce to the filling for a bit of heat. I love adding a pinch of red pepper flakes if I’m feeling bold!
Different Seafood: Substitute cooked scallops or even canned tuna (drained well) for the shrimp or crab. Smoked salmon is another fun twist—just chop it very fine and use a bit less salt.
Vegetarian Option: Swap the seafood for sautéed spinach, artichoke hearts, or sun-dried tomatoes, and use all the same creamy base ingredients. My cousin tried this, and it was a hit at her potluck.
Dairy-Free: Use vegan cream cheese and plant-based Parmesan. The texture is just as creamy, and the flavor is surprisingly close!
Air Fryer Method: Prepare as usual, then air fry at 350°F (175°C) for 10-12 minutes. The tops get extra crispy, and the mushrooms stay juicy.

One of my favorite personal tweaks? Adding a handful of chopped spinach to the filling for a pop of color and a little extra nutrition. Don’t be afraid to experiment—these mushrooms are super forgiving!

Serving & Storage Suggestions

Seafood stuffed mushrooms are best served warm, straight from the oven, when the filling is creamy and the tops are golden. Arrange them on a platter with lemon wedges and a sprinkle of fresh herbs for that “wow” factor—honestly, they look gorgeous on a rustic wooden board or a simple white plate.

Pair with a crisp white wine or sparkling water with lemon for a refreshing combo. They also play nicely alongside a leafy green salad or light pasta for a more complete meal.

Leftovers? Store cooled mushrooms in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until hot. You can also microwave in 30-second bursts, but the topping won’t stay as crisp.

Want to freeze? I’ve had luck freezing the stuffed, unbaked mushrooms on a tray, then transferring to a freezer bag. Bake from frozen, adding 5-8 minutes to the bake time. The flavors meld even more as they sit, making day-two leftovers extra tasty!

Nutritional Information & Benefits

Each seafood stuffed mushroom (based on a batch of 24) has approximately 45 calories, 3g protein, 3g fat, and 2g carbs. The main nutritional stars here are the lean protein from shrimp and crab, plus the vitamins and minerals found in mushrooms (think B vitamins, selenium, and potassium).

This recipe is naturally low-carb and can easily be made gluten-free or dairy-free. Mushrooms are great for digestion, and the seafood adds healthy omega-3s. Allergens to watch for include shellfish and dairy—always check labels if you’re serving a crowd. From a wellness perspective, I love making these when I want something indulgent but not heavy—they satisfy without weighing you down, and the protein keeps you full.

Conclusion

If you’re searching for a party appetizer that looks impressive, tastes incredible, and won’t leave you frazzled in the kitchen, these seafood stuffed mushrooms are the answer. They’re easy to make, totally customizable, and guaranteed to disappear fast—seriously, you may want to make a double batch.

Don’t be afraid to tweak the filling based on what you have or who you’re serving. I’ve made every version under the sun, and they’ve all turned out delicious. This seafood stuffed mushrooms recipe is special to me because it brings people together, and honestly, it never fails to spark a few “Wow, you made these from scratch?” moments.

Ready to give them a try? Let me know in the comments if you make any fun twists, or share your favorite appetizer memories. I can’t wait to hear how your seafood stuffed mushrooms turn out—here’s to more happy gatherings and empty platters!

Frequently Asked Questions

Can I make seafood stuffed mushrooms ahead of time?

Yes! You can stuff the mushrooms and refrigerate them (covered) for up to 24 hours before baking. Add the breadcrumb topping just before baking for the crunchiest finish.

What kind of mushrooms work best for this recipe?

Large white button mushrooms are my favorite, but baby bella (cremini) mushrooms work too. Just make sure they’re big enough to hold a generous amount of filling.

Can I use canned crab or imitation crab?

Absolutely. Canned crab works well—just drain it thoroughly. Imitation crab (surimi) is a budget-friendly option and blends nicely with the other flavors.

How do I keep the mushrooms from getting soggy?

Don’t soak the mushrooms when cleaning, and try pre-baking the empty caps for a few minutes to draw out moisture. Also, make sure your seafood and cheese aren’t too wet.

Are these seafood stuffed mushrooms gluten-free?

They can be! Just use gluten-free panko or almond flour for the topping. The filling itself is naturally gluten-free, so it’s an easy swap.