Crab Rangoon Stuffed Mushrooms Recipe

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I’ve always been a fan of finger foods that go above and beyond, and these Crab Rangoon Stuffed Mushrooms are exactly that. I love taking something familiar, like classic crab rangoons, and giving them a twist that surprises people. Imagine the creamy, tangy, crab-filled goodness of a rangoon, but nestled inside a juicy roasted mushroom cap with a perfectly golden top—yes, it’s as irresistible as it sounds.

These stuffed mushrooms have become my go-to appetizer for gatherings. They bring together a comforting mix of textures: the tender mushroom, the rich crab and cream cheese filling, and the slight crunch from the broiled top. Every bite is savory, creamy, and just a little bit indulgent. If you’re looking for something that wows without demanding too much time in the kitchen, this one is for you.

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Why You’ll Love This Crab Rangoon Stuffed Mushrooms Recipe

• Combines two crowd-favorite appetizers into one addictive bite
• Easy to make ahead for parties or game nights
• Bakes in under 20 minutes
• Creamy, cheesy, savory filling with a touch of crunch on top
• Naturally low-carb and gluten-free
• Great warm or at room temperature
• Customizable with spice, herbs, or other proteins
• Makes a restaurant-quality appetizer right at home

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What Kind of Mushrooms Should I Use for Crab Rangoon Stuffed Mushrooms?

For the best results, I always go for large white button mushrooms or baby bella (cremini) mushrooms. These varieties are sturdy, hold their shape during baking, and have a neutral flavor that lets the creamy crab filling shine. Baby bellas add a deeper umami note if you want a richer base. Just make sure the caps are big enough to stuff generously and that you remove the stems and clean them well before filling.

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Options for Substitutions

One of the great things about this recipe is how adaptable it is. If you’re missing an ingredient or want to tweak it for dietary reasons, here are some easy swaps:

• Crab Meat: Use imitation crab, canned crab (well-drained), or even chopped cooked shrimp for a seafood variation.
• Cream Cheese: Neufchâtel works well as a lower-fat option, or use vegan cream cheese if you need a dairy-free version.
• Soy Sauce: Swap with tamari or coconut aminos for a gluten-free alternative.
• Green Onion: Chives or finely chopped shallots also add a fresh bite.
• Garlic Powder: You can use fresh minced garlic or roasted garlic for a deeper flavor.
• Worcestershire Sauce: Leave it out or sub with a dash of fish sauce or lemon juice if needed.
• Toppings: Add shredded mozzarella or a sprinkle of breadcrumbs (gluten-free if necessary) for a different texture on top.

These options make it super simple to adjust the recipe based on what you have or need.

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Ingredients for This Crab Rangoon Stuffed Mushrooms Recipe

Mushroom Caps
These serve as the perfect edible vessel. I use large white or baby bella mushrooms, cleaned and de-stemmed, to hold all that rich, creamy filling.

Cream Cheese
The creamy base of the stuffing. It brings smooth texture and that signature tangy richness that mimics classic crab rangoon.

Crab Meat
Sweet, tender crab adds the seafood flair that makes this recipe shine. Lump crab meat gives the best texture, but canned or imitation crab works in a pinch.

Green Onions
Fresh and mildly sharp, they balance out the richness of the cheese and crab with a touch of brightness.

Garlic Powder
Adds a gentle savory punch without overwhelming the other flavors.

Soy Sauce
A splash deepens the umami and gives the filling a savory, slightly salty boost.

Worcestershire Sauce
Just a dash brings depth and a subtle tanginess that makes the flavor pop.

Shredded Mozzarella or Parmesan (Optional Topping)
Sprinkled on top before baking, it creates a golden-bubbly crust that makes every bite even more irresistible.

Fresh Parsley (for garnish)
A sprinkle of color and a hint of freshness on top—it’s the finishing touch that makes them look as good as they taste.

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Step 1: Prep the Mushrooms

Start by gently cleaning the mushrooms with a damp paper towel. Remove the stems and use a spoon to slightly hollow out the caps if needed, creating more space for the filling. Set them on a baking sheet lined with parchment paper or lightly greased.

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Step 2: Make the Crab Rangoon Filling

In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, garlic powder, soy sauce, and Worcestershire sauce. Stir everything together until smooth and fully blended. You can taste and adjust the seasoning here if needed.

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Step 3: Stuff the Mushrooms

Using a spoon (or a small cookie scoop for extra neatness), fill each mushroom cap generously with the crab mixture. Gently press it in so it mounds nicely on top.

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Step 4: Add Toppings

If using cheese, sprinkle shredded mozzarella or Parmesan over the tops of the stuffed mushrooms. This step is optional but highly recommended for that golden, bubbly finish.

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Step 5: Bake Until Golden

Place the stuffed mushrooms in a preheated oven at 375°F (190°C). Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden and slightly crisp.

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Step 6: Garnish and Serve

Once out of the oven, let them cool for a few minutes. Sprinkle freshly chopped parsley over the top for a pop of color and a fresh touch. Serve warm and enjoy every creamy, savory bite.

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How Long to Cook the Crab Rangoon Stuffed Mushrooms

These stuffed mushrooms take about 18 to 20 minutes in a 375°F (190°C) oven. You’ll know they’re ready when the mushroom caps are tender and the tops are golden and just slightly crisp. If you want an extra-bubbly finish, broil them for 1–2 minutes at the end—but keep a close eye so they don’t burn.

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Tips for Perfect Crab Rangoon Stuffed Mushrooms

• Dry the Mushrooms Well – Mushrooms hold a lot of moisture. Pat them dry thoroughly after cleaning to prevent sogginess.
• Soften the Cream Cheese – Let the cream cheese come to room temperature so it mixes smoothly with the other ingredients.
• Don’t Overbake – Mushrooms shrink as they cook. Keep an eye on them, and pull them out as soon as the tops are golden and the mushrooms feel tender.
• Use a Cookie Scoop – For evenly-sized, neat fillings, a small cookie scoop works like a charm.
• Taste the Filling – Before stuffing, give the crab mixture a quick taste so you can tweak the seasoning.
• Add a Crunch – Sprinkle breadcrumbs (regular or gluten-free) over the top for a satisfying crisp texture.
• Serve Right Away – They’re best warm, straight from the oven, when the filling is still creamy and the tops are golden.
• Make Ahead – You can stuff the mushrooms a few hours in advance and bake them just before serving.

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Watch Out for These Mistakes While Cooking

• Overstuffing the Caps – It’s tempting to pile on the filling, but too much can spill over during baking. Leave a little breathing room around the edges.
• Using Wet Mushrooms – Mushrooms absorb water easily. Avoid rinsing them directly under water—wipe them clean with a damp cloth to keep them from getting soggy.
• Not Draining the Crab – If you’re using canned or imitation crab, be sure to drain it well. Extra moisture can make the filling watery.
• Skipping the Taste Test – The filling is where the flavor lives. Mix and taste before stuffing to adjust seasoning as needed.
• Undercooking the Mushrooms – Mushrooms should be tender but not mushy. If they still feel firm, give them another few minutes in the oven.
• Using Cold Cream Cheese – Cold cream cheese won’t mix smoothly and will leave chunks in the filling. Let it soften first.
• Crowding the Baking Sheet – Give each mushroom some space. Crowding traps steam, which can lead to soggy bottoms.
• Forgetting the Garnish – A little chopped parsley or chive on top adds freshness and makes them pop visually.

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What to Serve With Crab Rangoon Stuffed Mushrooms?

Simple Green Salad

A light salad with a lemon vinaigrette balances out the richness of the mushrooms.

Asian Noodle Stir Fry

Complement the crab rangoon flavors with garlicky sesame noodles or veggie stir fry.

Shrimp Skewers

Pair with grilled shrimp for a full-on seafood appetizer spread.

Steamed Jasmine Rice

Simple and fluffy rice works great if you’re serving these as part of a main dish.

Cucumber Sesame Salad

Refreshing and crunchy, this side adds a nice contrast in both texture and temperature.

Glass of Chilled White Wine

A crisp sauvignon blanc or chardonnay cuts through the creaminess perfectly.

Warm Baguette Slices

Offer slices for spreading any leftover filling or for soaking up those mushroom juices.

Miso Soup

A warm, comforting bowl of miso brings umami balance and rounds out the appetizer course.

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Storage Instructions

If you have leftovers (which is rare in my house), you can store the Crab Rangoon Stuffed Mushrooms in an airtight container in the refrigerator for up to 3 days. Make sure they’re fully cooled before sealing.

To reheat, pop them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. The microwave works in a pinch, but it can make the mushrooms a bit rubbery. For the best texture, oven reheating is the way to go.

If you want to make them ahead of time, you can prepare and stuff the mushrooms, then refrigerate them uncooked for up to 24 hours. Just bake them fresh when ready to serve.

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Estimated Nutrition (Per Stuffed Mushroom, Approximate)

• Calories: 80
• Protein: 4g
• Fat: 6g
• Carbohydrates: 3g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 180mg
• Cholesterol: 15mg

These mushrooms are surprisingly light and packed with flavor. Perfect for low-carb and keto-friendly snacking or entertaining!

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Frequently Asked Questions

Can I use imitation crab instead of real crab?

Yes, absolutely! Imitation crab (surimi) is affordable and easy to find. Just chop it finely and mix it in like you would with real crab meat.

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Can I make these ahead of time?

Yes! You can stuff the mushrooms and refrigerate them uncooked for up to 24 hours. Bake them just before serving for the best texture and flavor.

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What if I don’t like mushrooms?

You can use mini bell peppers or even hollowed-out zucchini rounds as an alternative base. The filling still works great with those.

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Can I freeze Crab Rangoon Stuffed Mushrooms?

I wouldn’t recommend freezing them after baking, as the mushrooms can become watery. However, you can freeze the filling separately and stuff fresh mushrooms when ready.

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Are these gluten-free?

They can be! Just make sure to use gluten-free soy sauce or tamari, and skip any breadcrumbs that might be added on top unless they’re gluten-free.

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How do I prevent the mushrooms from becoming soggy?

Use a damp cloth to clean them instead of rinsing, and bake on a parchment-lined baking sheet with space between each mushroom for airflow.

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What’s the best way to reheat them?

Reheat in a 350°F oven for about 10 minutes. This keeps the texture intact and the tops nice and golden.

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Can I add spice to the filling?

Yes! A little sriracha, crushed red pepper flakes, or even diced jalapeños can add a kick if you like it spicy.

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Conclusion

These Crab Rangoon Stuffed Mushrooms are a total showstopper—rich, creamy, and loaded with flavor in every bite. They’re perfect for dinner parties, holidays, or when you just want to impress without the stress.

If you love this recipe, save it to your Pinterest boards and share it with your friends and family! Trust me, once you serve these, everyone’s going to ask for the recipe.

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