Red Lobster Crab Stuffed Mushrooms are baked mushroom caps filled with a creamy crab mixture and topped with cheese. This recipe copies the restaurant version using clear steps and basic ingredients. You can make it at home in under 45 minutes.
This dish has rich crab flavor, soft mushroom texture, and melted cheese. It uses everyday items and requires no special tools. Each mushroom is filled and baked until golden. You can serve them as an appetizer or a snack.
Ingredients
For the Mushroom Caps:
- 16–20 white button mushrooms (medium to large)
- 2 tablespoons olive oil or melted butter
- Salt and black pepper
For the Crab Filling:
- 8 oz lump crab meat (remove shell pieces)
- 4 oz cream cheese (softened)
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain or Italian breadcrumbs
- 2 green onions (chopped)
- 2 garlic cloves (minced)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- Salt and pepper
For the Topping:
- 1/2 cup shredded mozzarella or cheddar cheese
- Chopped parsley (optional)
Instructions
Step 1: Prepare the Mushrooms
- Preheat the oven to 375°F (190°C).
- Wipe mushrooms clean with a damp paper towel.
- Remove stems and scoop out the inside slightly.
- Place mushrooms on a lined baking sheet.
- Brush with oil or melted butter.
- Add salt and pepper.
Step 2: Make the Filling
- Mix cream cheese, mayonnaise, Parmesan, breadcrumbs, onions, garlic, Worcestershire, lemon juice, and Old Bay in a bowl.
- Fold in the crab meat gently.
- Add salt and pepper.
Step 3: Fill the Mushrooms
- Spoon the filling into each mushroom cap.
- Sprinkle cheese on top.
Step 4: Bake
- Bake for 20–25 minutes until golden.
- Broil for 1–2 minutes if more browning is needed.
Step 5: Serve
- Let cool for 3–5 minutes.
- Sprinkle parsley and serve warm.
Tips
- Use fresh lump crab meat for better taste.
- Choose mushrooms of the same size for even cooking.
- Do not overfill the mushrooms.
- For spice, add red pepper flakes or cayenne.
- Use panko if you prefer a lighter breadcrumb.
Ingredient Substitutes
- Crab Meat: Use chopped shrimp, imitation crab, or canned tuna.
- Cream Cheese: Use ricotta or Neufchâtel.
- Parmesan: Use Romano or Asiago.
- Breadcrumbs: Use panko or crushed crackers.
- Old Bay: Use Cajun mix or a blend of paprika, celery salt, and dry mustard.
Storage
- Store leftovers in an airtight container for 3 days.
- Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes.
- Do not freeze. The texture will change.
Red Lobster Crab Stuffed Mushrooms Recipe
Red Lobster Crab Stuffed Mushrooms are baked mushroom caps filled with a creamy crab mixture and topped with cheese. This recipe copies the restaurant version using clear steps and basic ingredients. You can make it at home in under 45 minutes.
Ingredients
For the Mushroom Caps:
- 16 –20 white button mushrooms medium to large
- 2 tablespoons olive oil or melted butter
- Salt and black pepper
For the Crab Filling:
- 8 oz lump crab meat remove shell pieces
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain or Italian breadcrumbs
- 2 green onions chopped
- 2 garlic cloves minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- Salt and pepper
For the Topping:
- 1/2 cup shredded mozzarella or cheddar cheese
- Chopped parsley optional
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms with a damp towel. Remove stems and hollow slightly.
- Brush caps with olive oil or melted butter. Add salt and pepper.
- In a bowl, mix cream cheese, mayonnaise, Parmesan, breadcrumbs, onions, garlic, Worcestershire, lemon juice, and Old Bay.
- Fold in crab meat gently. Add salt and pepper.
- Stuff each mushroom with filling. Top with shredded cheese.
- Bake for 20–25 minutes until tops are golden. Broil for 1–2 minutes if needed.
- Garnish with parsley and serve warm.