Crab stuffed mushrooms from Red Lobster have become a favorite appetizer for seafood lovers everywhere. These bite-sized treats combine tender mushroom caps with a rich, savory crab filling that’s bursting with flavor. They’re perfect for impressing guests or enjoying as a special indulgence at home.
We’ve recreated this classic dish so you can bring that iconic Red Lobster taste right to your kitchen. With fresh ingredients and simple steps, our recipe makes it easy to whip up these delicious stuffed mushrooms anytime. Whether you’re hosting a dinner party or craving a tasty snack, this recipe delivers the perfect balance of creamy crab and earthy mushrooms.
Ingredients
To recreate the famous Crab Stuffed Mushrooms from Red Lobster, we need fresh, quality ingredients carefully selected to bring out the authentic flavors. Below are the components broken down into the mushroom caps, crab stuffing, and the irresistible topping.
For the Mushroom Caps
We start with the base that holds all the luscious stuffing. Choose mushrooms that are firm and appropriately sized for stuffing.
- 20 large white button mushrooms, stems removed and finely chopped
- 1 tablespoon olive oil
- Salt, to taste
For the Crab Stuffing
The star of the dish is the rich and flavorful crab filling. Use fresh or high-quality canned crab meat for the best taste.
| Ingredient | Quantity | Notes |
|---|---|---|
| Lump crab meat | 8 ounces | Picked clean of shells |
| Cream cheese | 4 ounces | Softened |
| Mayonnaise | 1/4 cup | Helps bind and add moisture |
| Garlic | 2 cloves | Minced |
| Dijon mustard | 1 teaspoon | Adds a subtle tang |
| Worcestershire sauce | 1 teaspoon | Enhances depth of flavor |
| Fresh parsley | 2 tablespoons | Chopped for freshness |
| Green onions | 2 | Finely chopped |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Black pepper | 1/2 teaspoon | Freshly ground |
For the Topping
The topping finishes these stuffed mushrooms with a golden crust and extra flavor.
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
By gathering these ingredients we ensure every bite captures the essence of the Red Lobster Crab Stuffed Mushrooms experience.
Equipment Needed
To prepare the Recipe For Crab Stuffed Mushrooms From Red Lobster, having the right equipment is essential for a smooth cooking experience and perfect results. Here’s a detailed list of the tools we’ll use along with their specific purposes:
| Equipment | Purpose |
|---|---|
| Baking sheet | To arrange mushroom caps for baking |
| Mixing bowls | For combining crab stuffing ingredients and toppings |
| Spoon or small scoop | To fill mushroom caps evenly with crab stuffing |
| Knife | To clean and prepare mushrooms |
| Cutting board | Surface for chopping ingredients |
| Small skillet or pan | To sauté ingredients like garlic |
| Measuring spoons | For precise seasoning measurements |
| Grater | To shred mozzarella and grate Parmesan cheese |
| Pastry brush | To apply melted butter on topping and mushrooms |
| Aluminum foil | To cover the baking sheet if needed for easy cleanup |
We recommend using a sturdy baking sheet with a rim to prevent any filling from spilling during baking. A small scoop or spoon helps portion the crab mixture neatly into each mushroom cap, ensuring uniform size which helps in even cooking.
For preparing the mushroom caps, a sharp knife and a reliable cutting board will make cleaning and hollowing a breeze. When sautéing garlic or other seasonings, a small skillet allows us precise control over heat to develop flavor without burning.
Using measuring spoons guarantees we deliver the right balance of spices and condiments vital to mimicking the true Red Lobster flavor. Lastly, the pastry brush comes in handy for coating the mushrooms and topping with melted butter to achieve that golden, crispy finish.
Having all these tools ready will streamline the preparation process and replicate the authentic taste of Red Lobster’s Crab Stuffed Mushrooms perfectly every time.
Prep Work
Before we dive into assembling our Crab Stuffed Mushrooms from Red Lobster, it’s crucial to carefully prepare both the mushroom caps and the crab mixture. Proper prep ensures that every bite bursts with flavor and texture just like the original.
Cleaning and Preparing Mushrooms
- Select 20 large white button mushrooms, ensuring they are firm and free of blemishes.
- Gently wipe each mushroom with a damp paper towel or use a soft brush to remove any dirt. Avoid rinsing them under water to prevent sogginess.
- Carefully remove the stems by twisting them off or cutting with a small knife, keeping the caps intact for stuffing.
- Finely chop the removed mushroom stems to incorporate into the crab stuffing for added flavor and texture.
- Lightly brush the mushroom caps with olive oil on the inside surface to enhance flavor and prevent drying during baking.
- Sprinkle a pinch of salt inside each cap to boost earthy mushroom taste.
Preparing the Crab Mixture
We want our crab stuffing to be creamy, savory, and perfectly seasoned. Here is how we prepare it:
- In a mixing bowl, combine the following ingredients:
- 8 oz lump crab meat (carefully pick out any shell fragments)
- 4 oz softened cream cheese
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Finely chopped mushroom stems (from earlier)
- Gently fold the mixture to maintain the chunky texture of the crab while evenly distributing seasonings.
- Taste and adjust seasoning with salt and pepper if necessary.
- Keep the crab mixture chilled in the refrigerator until we are ready to fill the mushroom caps.
| Ingredient | Preparation Notes |
|---|---|
| White button mushrooms | Wiped clean, stems removed & chopped |
| Lump crab meat | Checked for shells, gently folded |
| Cream cheese | Softened for smooth mixing |
| Garlic | Minced fresh for aroma |
| Dijon mustard | Adds subtle tanginess |
| Worcestershire sauce | Enhances umami depth |
| Salt & Pepper | To taste |
By thoroughly prepping our mushrooms and crab filling, we set the foundation for recreating the iconic Red Lobster Crab Stuffed Mushrooms experience in our home kitchen.
Directions
Follow these detailed steps to create Crab Stuffed Mushrooms from Red Lobster that perfectly capture the original’s savory flavor and texture.
Making the Crab Stuffing
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant and lightly golden, about 1 minute.
- Combine Ingredients: In a large mixing bowl, combine:
- 8 ounces lump crab meat (drained and checked for shells)
- 4 ounces softened cream cheese
- Sautéed garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon freshly chopped parsley
- 2 tablespoons finely chopped mushroom stems (reserved from prepping caps)
- Season and Mix: Add salt and freshly ground black pepper to taste. Gently fold the mixture using a spatula to maintain a chunky texture while ensuring even seasoning.
| Ingredient | Quantity | Notes |
|---|---|---|
| Lump crab meat | 8 ounces | Drain and check for shells |
| Cream cheese | 4 ounces | Softened |
| Garlic | 2 cloves | Minced and sautéed |
| Dijon mustard | 1 teaspoon | Adds subtle tang |
| Worcestershire sauce | 1 teaspoon | Enhances umami |
| Fresh parsley | 1 tablespoon | Finely chopped |
| Mushroom stems | 2 tablespoons | Finely chopped |
| Salt and black pepper | To taste | For seasoning |
Stuffing the Mushrooms
- Prepare Caps: Brush 20 large mushroom caps with olive oil and sprinkle lightly with salt.
- Fill the Caps: Using a small spoon or scoop, generously fill each mushroom cap with the prepared crab stuffing. Press lightly to secure the filling but avoid compacting too hard to keep the stuffing airy.
- Add Topping: In a small bowl, mix together:
- 1/4 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
Sprinkle this mixture evenly over the stuffed mushroom caps, ensuring each one is well-covered for a golden crust.
Baking the Stuffed Mushrooms
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup.
- Arrange Mushrooms: Place the stuffed mushrooms on the baking sheet, spacing them slightly apart to allow even heat distribution.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the topping turns golden brown and crisp, and the filling is hot and bubbly.
- Serve: Remove from oven and let rest for 2 minutes before serving. Garnish with extra fresh parsley, if desired, for a burst of color and flavor.
Serving Suggestions
To fully enjoy the Crab Stuffed Mushrooms from Red Lobster, we recommend serving them hot and fresh right out of the oven. Their rich crab filling and cheesy topping taste best when warm, offering a perfect balance of flavors and textures.
Perfect Pairings
Pair these savory stuffed mushrooms with dishes and drinks that complement and enhance their seafood essence. Here are some of our favorite accompaniments:
- Fresh Green Salad: A crisp mixed greens salad with a light vinaigrette provides a fresh contrast to the creamy crab stuffing.
- Garlic Bread: Crunchy garlic bread adds a satisfying texture and helps soak up any remaining flavors.
- White Wine: A chilled glass of Sauvignon Blanc or Chardonnay enhances the seafood flavors while keeping the palate refreshed.
- Lemon Wedges: Serving lemon wedges alongside adds a zesty brightness that cuts through the richness.
Serving Quantity and Arrangement
For a dinner party or casual gathering, portion the crab stuffed mushrooms in bite-sized servings. We recommend serving 3 to 4 pieces per person as an appetizer or snack.
| Item | Serving Quantity |
|---|---|
| Crab Stuffed Mushrooms | 3-4 pieces per person |
| Garlic Bread Slices | 2-3 slices per person |
| Green Salad | 1 small bowl per 2 people |
| White Wine | 5-6 oz per glass |
Arrange the stuffed mushrooms on a decorative platter garnished with fresh parsley or chives to enhance presentation. This also highlights the vibrant colors and invites guests to dive in.
Tips for Serving
- Serve immediately after baking to preserve warmth.
- Use a slotted spoon or spatula to transfer mushrooms gently, keeping the filling intact.
- Offer dipping sauces such as a light aioli or spicy remoulade to add extra layers of flavor.
- Keep lemon wedges on the side for guests to squeeze according to taste.
By following these Serving Suggestions we turn our homemade version of Red Lobster’s signature dish into a memorable appetizer experience that celebrates seafood with every bite.
Make-Ahead Instructions
To enjoy our Crab Stuffed Mushrooms from Red Lobster with minimal effort on the day of serving, we recommend following these streamlined make-ahead steps for maximum flavor and convenience.
Prepare the Mushroom Caps
- Clean and de-stem all 20 large white button mushrooms as detailed in the prep section.
- Lightly brush them with olive oil and sprinkle with salt.
- Arrange them on a baking sheet lined with parchment paper.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
Make the Crab Stuffing
- Sauté garlic and combine all stuffing ingredients including the mushrooms stems, cream cheese, lump crab meat, Dijon mustard, Worcestershire sauce, and seasonings.
- Mix thoroughly but retain the chunky texture.
- Transfer to an airtight container and refrigerate for up to 24 hours.
- Note: Allow the stuffing to come to room temperature for 15 minutes before assembling.
Assemble and Store
- Fill the mushroom caps with the prepped crab stuffing.
- In a separate bowl, mix shredded mozzarella, grated Parmesan, panko breadcrumbs, and melted butter for the topping.
- Sprinkle topping evenly over each filled mushroom.
- Place filled mushrooms on a baking sheet, cover loosely with foil, and refrigerate for up to 4 hours prior to baking.
| Task | Storage Method | Maximum Time | Tips |
|---|---|---|---|
| Mushroom Caps | Wrapped / Refrigerated | 24 hours | Brush with oil before storing to prevent drying out |
| Crab Stuffing | Airtight Container | 24 hours | Bring to room temperature before filling mushrooms |
| Stuffed Mushrooms | Loosely Foil Covered | 4 hours | Avoid tight seal to keep topping crisp |
“Preparing these components ahead helps maintain the tender texture of the mushrooms and preserves the savory richness of the crab stuffing, resulting in a fresher final taste.”
Follow these steps to effortlessly capture the authentic Red Lobster Crab Stuffed Mushrooms experience with ease and confidence in your kitchen.
Storage Tips
To preserve the flavor and texture of our Crab Stuffed Mushrooms from Red Lobster, proper storage is essential. Follow these guidelines to keep the dish fresh and safe to enjoy later.
Refrigeration
- Allow the stuffed mushrooms to cool to room temperature for 15 to 20 minutes after baking.
- Place the mushrooms in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days.
- When reheating, preheat the oven to 350°F (175°C) and warm the mushrooms for 10 to 15 minutes until heated through. This method helps retain the moisture and crispness of the topping.
Freezing
- For longer storage, freeze the uncooked, assembled stuffed mushrooms.
- Arrange the filled mushrooms in a single layer on a baking sheet. Freeze for 1 to 2 hours until firm.
- Transfer the frozen mushrooms to a freezer-safe container or resealable plastic bag. Label with the date.
- Store in the freezer for up to 1 month.
- To bake from frozen, increase the oven time by about 10 to 15 minutes, baking at 375°F (190°C) until hot and golden.
| Storage Method | Storage Duration | Container Type | Reheating Instructions |
|---|---|---|---|
| Refrigeration | Up to 3 days | Airtight container | Oven at 350°F for 10–15 minutes |
| Freezing (uncooked) | Up to 1 month | Freezer-safe bag or container | Bake at 375°F for 25–30 minutes from frozen |
Important Notes
- Avoid storing the mushrooms at room temperature for more than 2 hours to prevent bacterial growth.
- Do not freeze cooked mushrooms as their texture may suffer upon thawing.
- Always check for signs of spoilage such as an off smell or mold before reheating and consuming.
By following these Storage Tips, we can enjoy our homemade crab stuffed mushrooms anytime with the authentic taste and quality you expect from Red Lobster’s recipe.
Conclusion
Making crab stuffed mushrooms from Red Lobster at home is a rewarding way to bring a restaurant favorite to your table. With fresh ingredients and simple steps, we can create a dish that’s both impressive and delicious. Whether for a special occasion or a casual snack, these mushrooms deliver rich flavors and satisfying textures every time.
By following the recipe and tips shared, we ensure a seamless cooking experience and a final result that’s sure to impress family and friends. Let’s enjoy this classic appetizer with confidence and make every bite count.
Frequently Asked Questions
What are crab stuffed mushrooms from Red Lobster known for?
Crab stuffed mushrooms from Red Lobster are famous for their rich crab filling combined with tender mushroom caps, topped with melted cheese and breadcrumbs, creating a flavorful seafood appetizer.
Can I make Red Lobster’s crab stuffed mushrooms at home?
Yes, you can recreate Red Lobster’s crab stuffed mushrooms at home using fresh ingredients like lump crab meat, mushrooms, cheeses, and seasonings following simple step-by-step instructions.
What ingredients do I need for the crab stuffing?
Key stuffing ingredients include lump crab meat, softened cream cheese, garlic, Dijon mustard, Worcestershire sauce, and seasonings to create a savory and chunky crab mixture.
How should I prepare the mushroom caps?
Use large white button mushrooms, clean them gently, remove stems to mix into the stuffing, season with olive oil and salt, and then stuff them before baking.
What toppings are used on these stuffed mushrooms?
The topping typically includes shredded mozzarella, grated Parmesan, panko breadcrumbs, and melted butter to achieve a golden, crispy finish.
What cooking tools are necessary for this recipe?
Essential tools include a baking sheet, mixing bowls, skillet, spoon or scoop, knife, cutting board, measuring spoons, cheese grater, pastry brush, and aluminum foil for easy cleanup.
How long do I bake the stuffed mushrooms?
Bake the stuffed mushrooms in a preheated oven until the topping is golden brown, typically about 20 minutes at 375°F (190°C).
Can I prepare these mushrooms ahead of time?
Yes, you can prepare the mushroom caps and crab stuffing up to 24 hours in advance, and assemble the mushrooms up to 4 hours before baking for convenience.
How should I store leftover crab stuffed mushrooms?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked assembled mushrooms for up to 1 month.
What are the best serving suggestions for crab stuffed mushrooms?
Serve hot with a fresh green salad, garlic bread, chilled white wine, and lemon wedges. Offer dipping sauces and garnish with fresh parsley for an elevated presentation.