Name: Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 12 large mushroom caps; 12 medium cooked shrimp, peeled and deveined; 1 cup lump crab meat; 2 cups fresh spinach; 4 ounces cream cheese, softened; 1/2 cup grated Parmesan cheese; 1/3 cup breadcrumbs; 2 tablespoons olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 small shallot, finely chopped; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika

These Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan are the ultimate party pleasers. They combine tender mushroom caps with a creamy, seafood-packed filling, then top everything off with buttery shrimp for a bite that’s rich, savory, and full of texture. Whether you’re hosting for the holidays or looking to elevate your weeknight appetizers, these stuffed mushrooms offer flavor and finesse with minimal effort.

What sets this recipe apart is its elegant simplicity. The spinach and Parmesan layer adds richness and a bit of earthiness, while the shrimp and crab bring sweetness and briny depth. It’s all baked to golden perfection with a slight crunch from breadcrumbs and a pop of color from fresh parsley. These look fancy but are surprisingly easy to pull off.

Preparation Phase & Tools to Use

To bring this delicious dish together, having the right tools on hand makes prep smooth and efficient:

Baking Sheet or Oven-Safe Dish: Needed to roast the mushrooms evenly and maintain their structure.
Mixing Bowls: A few medium-sized bowls to separate and combine filling ingredients like crab, spinach, and cheese.
Skillet or Sauté Pan: For wilting the spinach and sautéing garlic and shallots for depth of flavor.

Spoon or Small Cookie Scoop: For neatly filling the mushroom caps without making a mess.
Sharp Knife and Cutting Board: To finely chop shallots, parsley, and prep your shrimp.

Each tool plays a role in precision, flavor development, or ease of assembly. Don’t skip the skillet sauté—that step infuses your filling with aromatic base notes.

Ingredients for the Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

Mushroom Caps: The base vessel for stuffing—look for medium to large cremini or white mushrooms.
Cooked Shrimp: Adds a meaty, buttery topper to each mushroom; use peeled, deveined shrimp.
Lump Crab Meat: Brings rich, sweet seafood flavor to the filling.

Fresh Spinach: Offers moisture and an earthy layer to balance the seafood.
Cream Cheese: Acts as a creamy binder to hold the filling together.
Parmesan Cheese: Adds a sharp, salty note and helps brown the top.

Breadcrumbs: Give a subtle crunch on top and help firm the texture.
Garlic & Shallots: Boost the aroma and savory undertones.
Butter & Olive Oil: For sautéing and layering in richness.

Fresh Parsley: A final burst of color and freshness.
Salt, Pepper, Paprika: To season and elevate each bite.

How To Make the Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

Step 1: Prep the Mushrooms

Clean and gently remove stems from the mushrooms. Set caps aside and dice the stems finely if you’d like to include them in the sauté.

Step 2: Sauté the Aromatics

In a skillet, heat butter and olive oil. Add garlic, shallots, and chopped mushroom stems (optional). Sauté until softened and fragrant. Add fresh spinach and cook until wilted. Let it cool slightly.

Step 3: Mix the Filling

In a mixing bowl, combine the cooked spinach mixture with cream cheese, crab meat, half the Parmesan, breadcrumbs, salt, pepper, and paprika. Mix until well incorporated.

Step 4: Stuff the Mushrooms

Using a spoon or scoop, fill each mushroom cap generously with the crab-spinach mixture. Place on a lined baking sheet.

Step 5: Add Shrimp and Cheese

Place a shrimp on top of each stuffed mushroom, pressing slightly into the filling. Sprinkle remaining Parmesan and a light layer of breadcrumbs.

Step 6: Bake to Perfection

Preheat oven to 375°F (190°C). Bake mushrooms for 18-20 minutes or until tops are golden and shrimp is cooked through.

Step 7: Garnish and Serve

Remove from oven and finish with chopped fresh parsley and a light drizzle of melted butter if desired. Serve warm.

Best Ways to Serve and Store These Stuffed Mushrooms

These stuffed mushrooms shine brightest when served warm, right out of the oven. Arrange them on a platter garnished with extra parsley or a lemon wedge for a zesty contrast. They make an excellent appetizer for dinner parties or a luxurious addition to a holiday buffet.

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 10-12 minutes to maintain texture. Avoid microwaving—it tends to make the mushrooms soggy and the shrimp rubbery.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the stuffed mushrooms (without baking) and refrigerate them for up to 24 hours. Bake them just before serving.

Can I use canned crab instead of fresh?

You can. While fresh lump crab meat is best for flavor and texture, canned crab is a more affordable and still tasty alternative.

What if I don’t like shrimp?

You can leave the shrimp off and double the crab filling or substitute with a slice of scallop or cooked bacon for a twist.

Are these gluten-free?

Not as written, but you can use gluten-free breadcrumbs to make them gluten-friendly without sacrificing crunch.

Can I freeze these?

It’s not recommended. The texture of the mushrooms and filling may become watery when thawed. Fresh is best with this recipe.

What wine pairs well with these?

Try a chilled Chardonnay or Sauvignon Blanc. Their crisp, buttery notes complement the seafood richness beautifully.

Want More Appetizer Ideas?

If you love these Shrimp & Crab Stuffed Mushrooms, you might also enjoy these savory favorites from Life With Olivia:

Taco Ranch Bites for a crowd-pleasing Tex-Mex snack.
Cheesy Spinach Stuffed Shells for a creamy, veggie-forward comfort dish.
Chicken Cordon Bleu Casserole if you want something cheesy and hearty.

Deep Dish Pizza Cupcakes for a family-friendly finger food.
Baked Crab Legs in Butter Sauce to stay on the seafood theme.

And for even more daily recipe inspiration, visit my Pinterest board at Life With Olivia.

Save This Recipe for Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

Let me know in the comments how your batch turned out. Did you spice it up with Cajun seasoning or keep it classic? Did you try swapping shrimp for scallops?

I love hearing how you make these recipes your own. Feel free to drop questions too—let’s keep the cooking conversation going.

Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan

Author: Olivia McKenney
Total Time: 40 minutes
Yield: 12 stuffed mushrooms

Print Recipe

Description

These Shrimp & Crab Stuffed Mushrooms with Spinach and Parmesan are elegant, savory bites perfect for parties, holiday dinners, or indulgent weeknight treats. With a creamy crab-spinach filling, juicy shrimp topping, and a golden Parmesan crust, each bite is rich, briny, and satisfying.

Instructions

1. Preheat oven to 375°F (190°C).

2. Clean the mushroom caps and gently remove the stems. Optionally, chop the stems finely for the filling.

3. In a skillet, heat olive oil and butter. Add garlic, shallots, and chopped mushroom stems. Cook until soft and fragrant.

4. Add fresh spinach to the skillet and sauté until wilted. Let the mixture cool slightly.

5. In a mixing bowl, combine the sautéed spinach mixture with cream cheese, crab meat, 1/4 cup Parmesan cheese, breadcrumbs, salt, pepper, and paprika. Mix until fully blended.

6. Fill each mushroom cap generously with the crab-spinach filling.

7. Top each mushroom with one shrimp and sprinkle with remaining Parmesan and a little more breadcrumbs.

8. Bake for 18–20 minutes or until golden brown and the shrimp is cooked through.

9. Garnish with chopped parsley and serve warm.