Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

Golden-baked and brimming with savory delight, these Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan are nothing short of gourmet magic. Each bite delivers a medley of textures and bold flavors: juicy shrimp perched atop earthy mushroom caps, rich crab meat folded into creamy spinach, and a generous sprinkle of Parmesan broiled to bubbly perfection. Whether you’re entertaining guests or simply indulging in a night of elevated comfort food, this dish transforms the humble mushroom into a decadent showstopper.

Perfect as an appetizer or even a light main course, these stuffed mushrooms bring elegance to any table. The natural umami of the mushrooms pairs seamlessly with the buttery seafood filling, while the spinach adds a fresh, earthy balance. Finished with a golden Parmesan crust and a final touch of herbed breadcrumbs, every element plays a role in delivering a luxurious yet surprisingly easy dish.

Why You’ll Love This Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

• Bursting with rich, savory seafood flavors and creamy textures.
• Impresses guests but requires minimal prep and cooking time.
• Versatile enough for appetizers, brunch, or a light dinner.
• A beautiful balance of indulgent and fresh ingredients.
• Can be made ahead for stress-free entertaining.

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Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To prepare these savory stuffed mushrooms, you’ll need a few reliable kitchen tools. A sharp paring knife is essential for carefully removing the mushroom stems without damaging the caps. A non-stick skillet will be used for sautéing the spinach and seafood mixture, helping build flavor without sticking. Use a medium mixing bowl to combine the filling, and a spoon or small cookie scoop to stuff the mushrooms evenly. Lastly, a baking dish or sheet pan lined with parchment will help the mushrooms cook evenly and prevent sticking, while a broiler-safe oven ensures that irresistible golden finish on top.

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Preparation Tips

Start by choosing large, firm mushroom caps—portobellos or large creminis work beautifully—and clean them with a damp paper towel rather than washing, to avoid excess moisture. Make sure to drain the spinach thoroughly after sautéeing to keep the filling from becoming watery. When working with seafood, use fresh or well-drained canned crab meat, and don’t overcook the shrimp during sautéeing as they will continue to cook in the oven. For a well-balanced texture, blend the filling gently and avoid overmixing. Finally, a light drizzle of olive oil over the stuffed caps before baking helps everything meld together and enhances the roasting process.

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Ingredients for Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

• 12 large mushroom caps (portobello or cremini), stems removed and cleaned
• 1/2 lb (225g) raw shrimp, peeled, deveined, and chopped (plus extra whole shrimp for topping)
• 1/2 lb (225g) lump crab meat, drained and picked over for shells
• 2 cups fresh spinach (or 1 cup cooked and drained)
• 2 tbsp olive oil (plus extra for drizzling)
• 3 cloves garlic, minced
• 1/4 cup yellow onion, finely diced
• 1/3 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese (plus more for topping)
• 1/3 cup panko breadcrumbs
• 1 tsp Old Bay seasoning (or seafood seasoning of choice)
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Juice of 1/2 lemon

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Step 1: Prep the Mushrooms

Gently clean the mushrooms using a damp cloth and remove the stems. Lightly brush the caps with olive oil and place them gill-side up on a parchment-lined baking sheet. Preheat your oven to 375°F (190°C).

Step 2: Cook the Filling Base

In a non-stick skillet over medium heat, add 1 tablespoon olive oil. Sauté the onion until soft, about 3 minutes. Add the garlic and cook until fragrant, then add the spinach. Cook until wilted, then transfer the mixture to a bowl to cool slightly.

Step 3: Prepare the Seafood Mix

Using the same skillet, add a splash of olive oil and cook the chopped shrimp just until they start to turn pink (1-2 minutes). Add them to the bowl with the spinach. Gently fold in the crab meat, cream cheese, sour cream, Old Bay seasoning, lemon juice, paprika, salt, and pepper. Stir just until combined.

Step 4: Assemble the Mushrooms

Fill each mushroom cap generously with the seafood-spinach mixture. Top with a sprinkle of Parmesan cheese and panko breadcrumbs for a golden, crispy topping. Optionally, place a whole sautéed shrimp on top of each cap for presentation.

Step 5: Bake to Perfection

Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the tops are golden and the filling is hot. For extra crispiness, broil for the last 2-3 minutes while watching closely to prevent burning.

Step 6: Garnish and Serve

Remove from the oven and let them cool for 5 minutes. Sprinkle freshly chopped parsley over the top and serve warm, optionally with a light drizzle of lemon juice or garlic butter.

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Notes

These stuffed mushrooms can be easily customized to your taste. For a spicier kick, a dash of cayenne pepper or finely chopped jalapeños can be mixed into the filling. If fresh crab isn’t available, quality canned crab works well—just be sure to drain it thoroughly. To make it gluten-free, simply substitute the panko breadcrumbs with a gluten-free alternative or omit them entirely and increase the cheese slightly for a crusty top.

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Watch Out for These Mistakes While Cooking

• Overstuffing the mushrooms: This can lead to uneven cooking or the filling spilling over. Leave just a bit of space on top.
• Not draining spinach well: Excess moisture from spinach can water down the filling. Squeeze it thoroughly after cooking.
• Overcooking the shrimp: Shrimp cook quickly, and overcooked shrimp become rubbery. Sauté only until pink, then stop.
• Skipping the broil: That final broil creates a beautiful, golden crust. Keep an eye on it to avoid burning.
• Using wet mushrooms: Mushrooms release water as they cook. Start with dry, brushed-clean caps to prevent soggy bottoms.

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Storage Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until warmed through. Avoid microwaving, as it may cause the mushrooms to become rubbery and the filling to lose its texture. These mushrooms don’t freeze well due to the dairy and seafood content, so it’s best to enjoy them fresh.

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Estimated Nutrition

(Per stuffed mushroom, approximate)

• Calories: 120
• Protein: 10g
• Fat: 7g
• Saturated Fat: 2.5g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 290mg
• Cholesterol: 45mg

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Frequently Asked Questions

Can I make these stuffed mushrooms ahead of time?

Yes! You can prepare them a few hours in advance, store them in the fridge, and bake just before serving.

What type of mushrooms work best?

Large cremini (baby bellas) or small portobello caps work best for this recipe due to their sturdiness and deep flavor.

Can I use imitation crab meat?

You can, though the flavor won’t be as rich. Real crab meat is recommended for best taste and texture.

How do I keep the mushrooms from getting soggy?

Avoid washing mushrooms under water. Instead, clean them with a damp cloth and pre-bake for 5 minutes if needed to release excess moisture.

Can I substitute the spinach?

Yes, chopped kale or Swiss chard are good substitutes, though they’ll need a slightly longer cook time.

Is this dish gluten-free?

Not by default, but you can make it gluten-free by using gluten-free breadcrumbs or omitting them.

What other cheeses can I use?

Mozzarella, Gruyère, or sharp cheddar can be added or swapped for a twist on the flavor profile.

Are these stuffed mushrooms keto-friendly?

Yes, especially if you omit or reduce the breadcrumbs. The dish is high in protein and low in carbs.

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Conclusion

Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan are the kind of dish that effortlessly blends elegance with ease. They’re rich, satisfying, and perfect for nearly any occasion—be it a cozy dinner at home or a sophisticated party starter. With juicy shrimp, tender crab, melty cheese, and vibrant greens all packed into a roasted mushroom cap, every bite offers something special. Master this recipe once, and it’s guaranteed to become a staple in your kitchen.

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