Crab Stuffed Mushrooms (Gluten Free)

Gluten-free crab filling stuffed into mushrooms and covered with a blanket of cheese, these crab stuffed mushrooms are amazing for a crowd or just for you.

“Appetizers and Cocktails Get-Together” – that was the subject of an email my fellow blogger friend Anita sent to me. I immediately opened the email. How could I turn down an invitation like that? It’s like music to my ears!

Last Saturday, a small group of bloggers from Austin Food Blogger Alliance got together and shared our appetizer creations that would make our moms proud! Here is the entire menu!

First things first. Drinks! Alicia from a.k.a.Mixology made Strawberry Lemonade Cocktails with her own cocktail mixer for us. She’s got plenty of flavors. I’m seriously impressed by how quickly Alicia puts an amazing cocktail like this together and the best part is that anyone can do it at home with Alicia’s modernist cocktail mixers!

Now, appetizers!

• Sweet Potato Crostini with 3 topping varieties by Anita Cheung from Fearless Captivations
• Roasted Cauliflower and Sweet Potatoes with Siggi’s Lemon Yogurt Sauce by Kaylin Gilkey from Enticing Healthy Eating
• Strawberry Caprese Skewers with Balsamic Vinegar and Berry Mint skewers with Whipped Cream by Amy from Sushi ATX
• Gluten-Free Crab Stuffed Mushrooms by yours truly

Naturally, I want to share my gluten-free crab stuffed mushrooms from my party to your party or just for yourself because I think you’ll like them, seriously.

What Type of Mushrooms to Use for Stuffed Mushrooms

You can use the most common white button mushrooms for stuffed mushrooms. However, I found that baby bella mushrooms are better for this recipe as the flavor is heartier and deeper. Portobello mushrooms are also great for making stuffed mushrooms. But they are not suitable for finger foods that your guests can just grab and walk around to mingle.

Crimini mushrooms would be a good alternative too due to the decent size to hold the fillings and the stronger flavor as well.

The Gluten-Free Crab Filling

You’ve selected your mushrooms. Next, let’s take a look at the filling which features one of my favorite seafood – crab. I used two 6-oz cans of crab meat and drained it completely. You want to keep your filling as little watery as possible.

To balance the crab flavor, a half of a shallot was finely chopped and added to the filling. Along with spices like ground mustard, freshly ground black pepper, sea salt, and garlic powder, the crab mixture was very well seasoned. Fresh parsley gives it a fresh aroma.

Now, time to make mixture creamy. The most important ingredient is CHEESE, obviously! I chose an Italian blend, but shredded Parmesan will work just fine. In addition to the cheese, I also added one beaten egg and some mayonnaise a more smooth texture.

Crab Stuffed Mushrooms

The fun part is to stuff your mushrooms! I like to stuff them really full, press the filling down and add a bit more filling on top to form a little hill on each mushroom because… why not?!

Before we cheese them all up, drizzle some garlic infused butter on the stuffed mushrooms. Trust me – it’s going to make a difference. Now to make garlic infused butter, you could use cloves or sliced garlic, but I recommend minced garlic because you can drizzle the garlic bits along with the butter, how convenient is that?

Finally, gently add a generous amount of cheese of your choice onto each stuffed mushroom. During baking, the cheese melts and forms a thick blanket to cover the mushrooms. Close to the end of baking, the cheese turns a bit brown and crispy which makes these crab stuffed mushrooms absolutely amazing, in my opinion.

Hope you enjoy all of the appetizers from my party and don’t forget to share your thoughts in the comments below once you get a chance to make them. I’d love to hear from you. Happy cooking!

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