Gluten Free Crab Stuffed Mushrooms
These little stuffed mushrooms are the kind of appetizer that disappears from the platter before you even sit down. Each cremini cap is packed with a rich, creamy filling of lump crab meat, softened cream cheese, Parmesan, and a hit of Old Bay seasoning that brings serious coastal flavor to every bite. A splash of Worcestershire sauce and fresh lemon juice keep the filling bright and balanced, while sautéed mushroom stems folded right into the mix add an earthy depth you'd never expect. The buttered gluten free breadcrumb topping bakes up golden and genuinely crispy — no sad, soggy topping here. One of the trickiest parts of making stuffed mushrooms wheat-free is finding a topping that actually crunches, and swapping in gluten free breadcrumbs tossed with melted butter solves that completely. The recipe makes 18 caps, serving 6, so it's perfectly sized for a dinner party starter or a holiday spread. Finish them with a little fresh parsley and a squeeze of lemon, and they look as impressive as they taste.
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Learn more →Ingredients
6 servings
For the mushrooms
- 18 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 8 oz lump crab meat, drained and picked over for shells
- 4 oz cream cheese, softened
- 3 scallions, thinly sliced (green parts only for lower fodmap, or whole scallion)
- ¼ cup parmesan cheese, finely grated
- 1 tsp old bay seasoning
- 1 tsp worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp black pepper
For the topping
- ⅓ cup gluten free breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Finely chop the reserved mushroom stems. Heat the olive oil in a small skillet over medium heat, add the chopped stems, and cook, stirring occasionally, until the moisture has evaporated and the stems are lightly golden, about 5–6 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
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