Cheesy Crab & Cornbread Stuffed Mushrooms

Cheesy Crab & Cornbread Stuffed Mushrooms are a savory, bite-sized treat that packs serious flavor into every mouthful. I love how the rich crab meat, cheesy filling, and sweet cornbread combine to create a Southern-inspired appetizer that’s both elegant and comforting. These mushrooms are always a hit whenever I serve them—whether at a holiday party or just a cozy night in.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of creamy, cheesy, and slightly sweet from the cornbread. The crab brings a delicate seafood richness that pairs beautifully with the earthy mushrooms, and the cornbread stuffing gives it a satisfying, hearty texture. These are easy to prep ahead, pop in the oven, and serve hot and bubbly. They make a great appetizer or even a side dish when I want something special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large white or cremini mushrooms, stems removed

• Cooked cornbread, crumbled

• Lump crab meat (fresh or canned, drained)

• Cream cheese, softened

• Shredded cheddar or Monterey Jack cheese

• Green onions, finely chopped

• Garlic, minced

• Old Bay seasoning or Cajun seasoning

• Butter or olive oil

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

directions

1. I preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper or non-stick spray.

2. I clean the mushrooms with a damp paper towel and remove the stems, setting them aside to stuff.

3. In a skillet, I melt a little butter or heat olive oil and sauté the garlic and chopped green onions for a minute until fragrant.

4. In a large bowl, I mix together the cornbread crumbs, crab meat, softened cream cheese, shredded cheese, sautéed aromatics, and seasoning until everything is well combined.

5. I use a spoon to fill each mushroom cap with the cheesy crab and cornbread mixture, mounding it slightly.

6. I arrange the stuffed mushrooms on the baking sheet and bake for 20–25 minutes, until the mushrooms are tender and the tops are golden and bubbly.

7. I garnish with a sprinkle of parsley before serving warm.

Servings and timing

This recipe makes about 20 stuffed mushrooms, depending on the size.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I add a bit of chopped bacon or sausage to the filling for a meaty twist. I’ve also mixed in diced red bell pepper or jalapeño for extra flavor and color. If I want a fancier touch, I use a blend of cheeses like Gruyère or fontina. And for a lighter option, I skip the cream cheese and use Greek yogurt or mashed avocado instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. The microwave works too, but the texture is best when reheated in the oven.

FAQs

Can I make these ahead of time?

Yes, I can prepare and stuff the mushrooms a few hours ahead and keep them in the fridge until ready to bake. I just pop them in the oven when I’m ready to serve.

What type of crab meat is best?

Lump crab meat gives the best texture and flavor, but I’ve used claw meat or even imitation crab when needed and it still tastes great.

Can I use store-bought cornbread?

Absolutely. I often use leftover or pre-made cornbread to save time. I just make sure it’s crumbled finely before mixing.

How do I keep the mushrooms from getting soggy?

I don’t wash mushrooms under water—instead, I wipe them with a damp cloth. Also, baking them on a rack or parchment helps any excess moisture escape.

Can I freeze these?

I don’t recommend freezing them after baking, but I’ve frozen them unbaked (without the garnish). I thaw overnight in the fridge before baking as usual.

Conclusion

Cheesy Crab & Cornbread Stuffed Mushrooms are a delicious, crowd-pleasing appetizer that I love to serve whenever I want to impress without spending hours in the kitchen. The savory crab, creamy cheese, and sweet cornbread are a match made in flavor heaven, and the mushrooms make the perfect bite-sized base. They’re easy to make, even easier to eat, and always a standout on any table.