Stuffed Mushrooms 2 Ways

Flavour packed mushroom caps make the perfect bite-sized appetizer and I’ve got stuffed mushrooms 2 ways for you!  A fresh creamy crab for all my seafood lovers, and a rich vegetarian French onion soup inspired version too.

You know that quote “small but mighty”? This is true about many things (me included) but definitely about these mushroom caps. These bite-sized treats are full of amazing flavour with only a few ingredients. Do them both ways to offer up some variety, or choose your favourite and stick to that instead!

What mushrooms can I use?

In my recipe I chose to use packages of “stuffing” mushrooms from the store. This can be baby portobello, white button or cremini for a good appetizer portion.

Typically recipes call for removing the stems and discarding, but in an effort to be less wasteful I incorporated the mushroom stems into the caps themselves! I diced the stems up very small and sautéd them with garlic and butter for about 5 minutes before adding it into the mixing bowl with the other filling ingredients.

What can I use as stuffed mushroom filling?

Okay I have to admit, the filling is SO good you’ll want to eat spoonfuls of it but trust me…you will love it even more hot and bubbly in the final product! I chose to use cream cheese in both of these recipes as it really combines easily with the other ingredients and bakes beautifully. Truth be told, there aren’t many types of cheese I wouldn’t enjoy baked…

For the crab, I chose rock crab and paired it with fresh lemon juice, lemon zest, and crisp green onions. Together the combo is dynamite! For the french onion soup, I simply allowed onions to caramelize (low and slow!) and incorporated red wine, thyme and topped with swiss cheese for the flavours we know and love from a bowl of french onion soup.

Can I prep stuffed mushrooms ahead of time?

You can make these fillings ahead of time and keep it refrigerated. I had a little leftover and you will too, depending on the size of mushrooms, so make sure to savour every last drop on a spare cracker or as a dip!

Other recipes to try

I love cooking with mushrooms, and if you do too you’ll have to try my Mushroom Stew or hearty Mushroom Lasagne this winter!

You can also try a take on a vegetarian version of a classic and try the infamous Vegan Mushroom Wellington. Or if you’re looking for more of that yummy French onion soup flavour try my recipe HERE.

Creamy Crab Stuffed Mushrooms

5 from 2 votes

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Creamy Crab Stuffed Mushrooms

Flavour in every bite with these deliciously creamy crab stuffed stuffed mushrooms, with fresh lemon.

Course Appetizer

Cuisine American

Keyword Appetizer, Cheese, Crab, Mushroom

Cook Time 25 minutes

Servings 30 mushrooms

Author Fraîche

Ingredients

• 2 packages (32oz) stuffing mushrooms (approx. 30 mushrooms)
• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 brick (100g) cream cheese
• 1 cup crab
• 4 green onions, sliced
• 2/3 cup panko (plus extra for optional garnish)
• 1 lemon (1/2 teaspoon zest, juice of half a lemon)
• salt and pepper to taste

Instructions

1. Preheat oven to 375 F and prepare two baking sheets with parchment paper.

2. Remove the stems from mushrooms and set the caps onto the prepared baking sheets. Chop up the mushroom stems small and add to med-low pan with 2 tablespoons butter and garlic. Let cook for 5 minutes until softened, then transfer to a medium mixing bowl.

3. Add in the cream cheese, crab, chopped green onions, panko, lemon juice and lemon zest to the bowl with the mushroom stems. Mix everything together and add salt and pepper to taste.

4. Fill mushroom caps evenly with mixture and top with more panko.

5. Bake for 20 minutes or until hot with a light brown ontop. Serve warm!

French Onion Soup Stuffed Mushrooms

5 from 2 votes

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French Onion Soup Stuffed Mushrooms

With caramelized onions, thyme, red wine and swiss cheese, these mushroom caps bring the same big flavours of french onion soup in each bite sized morsel.

Course Appetizer

Cuisine American

Keyword Appetizer, Cheese, French, Mushroom, Vegetarian

Cook Time 40 minutes

Servings 30 mushrooms

Author Fraîche

Ingredients

• 2 packages (32oz) stuffing mushrooms (approx. 30 mushrooms)
• 1/4 cup butter
• 2 cloves garlic, crushed
• 2 medium yellow onions, sliced thin
• 1/2 cup red wine
• 1 tablespoon chopped fresh thyme (plus extra for optional garnish)
• 1 brick(100g) cream cheese
• 2/3 cup panko (plus extra for optional garnish)
• 1/2 cup shredded swiss cheese

Instructions

1. Preheat oven to 375 F and prepare two baking sheets with parchment paper.

2. Remove the stems from mushrooms and set the caps onto the prepared baking sheets. Chop up the mushroom stems small and add to med-low pan with 2 tablespoons butter and garlic. Let cook for 5 minutes until softened, then transfer to a medium mixing bowl.

3. In the same pan on low heat, add your onions and 2 tablespoons butter and cook until caramelized for about 15-20 minutes stirring occasionally. Add in the red wine and fresh thyme and cook for 5 more minutes until reduced. Remove from the heat and transfer to the mixing bowl with the mushroom stems.

4. Mix the cream cheese and panko in with the onions, then divide the mixture amongst the mushrooms and top with shredded swiss cheese. Optional : sprinkle more panko and fresh thyme on top before baking.

5. Bake for 20 minutes until hot and lightly browned. Serve warm!