Crab stuffed mushrooms are easy to make, especially in the De’Longhi Livenza Digital Compact Convection Oven. A rich filling of crab, cream cheese, parmesan and green onions gets piped into cremini mushrooms, topped with crispy Panko breadcrumb, and baked until hot and bubbly. You are going to love this holiday appetizer!

Easy Crab Stuffed Mushrooms

Name: Easy Crab Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 32
Cuisine: American
Ingredients: 8 oz cream cheese , softened; 8 oz fresh lump crab meat (see my notes about crab in the post); 1/4 cup minced green onions + more for garnish; 1/2 cup shredded parmesan cheese; 1/4 teaspoon black pepper; few dashes of your favorite hot sauce; 24 oz package of cremini mushrooms, stems removed; 1/2 cup Panko breadcrumbs; 2 Tablespoons butter

Seafood always feels like a celebration during the holidays and Easy Crab Stuffed Mushrooms are my kind of appetizer. These mushrooms are easy to make, with a short list of ingredients, and just decadent enough to feel like a special occasion dish. They really are are perfect all holiday season long!

Livenza Digital Compact Convection Oven

A few weeks ago I received the De’Longhi Livenza Digital Compact Convection Oven as part of my partnership with De’Longhi and from the moment we unboxed the oven it has been a new staple in our kitchen! To say I’m genuinely obsessed with this oven might be an understatement. This is by far the most practical and convenient addition I’ve ever made to my kitchen! From the twin’s morning bagels to frozen pizzas, appetizers, cookies and so much more, we use this oven for everything. And the best part is that the Livenza frees up my “big oven” for things like the main course. This is a must have for holiday entertaining.

Crab Stuffed Mushroom Ingredients

Making crab stuffed mushrooms is simple and starts with a really flavorful filling.

Cream cheese – make sure you buy a block of cream cheese, not the whipped variety and let it come to room temperature just before using so that it’s easier to mix with the crab.
Lump crab meat – this is not the place to skimp on quality! Make sure you buy fresh, good quality lump crab meat from the seafood counter for this one. Canned crab tends to be fishy.
Green onions – for a even milder flavor, you can also use chives for this!
Shredded parmesan cheese – I use good quality fresh shredded parmesan for this recipe. It adds a nice salty flavor to the filling.
Black pepper – seafood loves pepper! You might also notice that the recipe doesn’t call for salt. The parmesan cheese adds all the salt you will need along with the crab.
Hot sauce – completely optional but I love adding in Louisiana hot sauce to my stuffed mushrooms. Add as many dashes as your taste buds like.
Cremini mushrooms– cremini mushrooms are so much more flavorful than white button mushrooms and have a meaty quality to them that I love!
Panko breadcrumbs – Traditional bread crumbs can become soggy but Panko breadcrumbs stay nice and crispy on top of stuffed mushrooms!

Easy Way to Fill Stuffed Mushrooms

Want to know the easiest trick to filling stuffed mushrooms and not making a mess? Use a piping bag! You can find inexpensive plastic piping bags in the baking aisle of most grocery stores. Alternately, you can use a large ziplock bag and cut the corner off with a pair of scissors. From there, simply fill with the crab filling and squeeze into mushrooms. You will never struggle with a spoon and filling again.

How to Make Crab Stuffed Mushrooms

Wipe down cremini mushrooms with a paper towel and remove the stems.
Mix all of the filling ingredients together in a large bowl with a wooden spoon until well combined.
Fill a piping bag or ziplock bag with the crab filling and gently squeeze filling into each mushroom filling it over the brim. The filling doesn’t spread much so don’t worry about over filling them.
In a small bowl combine Panko bread crumbs and melted butter tossing with a fork to make the topping.
Dip mushrooms gently in bread crumb mixture or use a spoon to gently pile the bread crumbs on top. I dip and then sprinkle some more up on top to create a nice mound.
Place mushrooms on a baking sheet and bake at 375 degrees for 20 minutes or until bubbling and golden on top.

The De’Longhi Livenza Convection Oven preheats so much quicker than a conventional oven which is one of the many reasons I love this compact oven. Appetizers are ready in no time!

How to Serve Stuffed Mushrooms

Serve mushrooms hot out of the oven on a serving platter topped with more chopped green onion or chives for garnish. They are best served while warm and the filling is melty. Family and guests will devour this appetizer so make sure you have a second tray baking in the oven while you put out the first round. I speak from experience.

The Best Countertop Convection Oven

I really can’t speak highly enough about this convection oven! As you can see in my recent Christmas Kitchen post, it really does live directly to the right of my stove where I can easily access it. With nine different settings, it feels like I have a second oven which is beyond convenient! We have completely replaced our old toaster and you will never have a better frozen pizza than in the Livenza. The oven comes with a pizza pan that crisps up crust so nicely, even my strange and sometime soggy cauliflower crust pizzas are amazing in this oven. What can I say, I’m a real fan.

The Ultimate Holiday Appetizers

I hope you will try these Easy Crab Stuffed Mushrooms this holiday season and let me know how your family liked them in the comment section below! If you are looking for more holiday appetizer ideas, you might try these recipes:

Disclosure: This post was sponsored by Braun/De’Longhi, a brand that I love to use in my own kitchen!