Last spring, just before the azaleas bloomed and the garden got its first haircut of the season, I hosted a little porch dinner for my bridge club. It wasn’t anything fancy—just a few ladies I’ve known since our teaching days, swapping stories over glasses of white wine and home-cooked dishes. I wanted to make something that felt special but didn’t require a second pair of hands or a full day in the kitchen. Something elegant but cozy, with a bit of Southern flair to remind us where we are.
That’s when I remembered the stuffed mushrooms Mama used to make for Sunday supper. But hers were more classic—breadcrumbs, sausage, a little mozzarella. I decided to put a coastal twist on it using fresh Gulf shrimp and sweet lump crab I had picked up from the seafood market earlier that week. I wanted something creamy, spicy, and rich—but still balanced. That first bite was the kind of flavor memory that lingers long after the plates are cleared.
That night, the girls polished off every last mushroom before we even sat down with our plates. And let me tell you, these aren’t the dainty bite-sized mushrooms—these are hearty portobellos, stuffed to the brim. The filling is creamy and savory, spiked with Cajun heat and a briny sweetness from the seafood. Now, it’s a dish I bring to potlucks, holidays, and any time I need a showstopper that still feels homemade.
Short Description
These Cajun Crab and Shrimp-Stuffed Mushrooms are rich, creamy, and packed with Southern coastal flavor. Perfect as a hearty appetizer or a satisfying side dish, they feature juicy shrimp, sweet crab, and a bold Cajun kick—all nestled in tender roasted portobello caps.
Key Ingredients
- 12 large portobello mushrooms, stems removed
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons vegetable oil (or butter)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Tools Needed
- Skillet
- Mixing bowl
- Baking sheet
- Measuring spoons and cups
- Oven
- Spoon or spatula for stuffing
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) so it’s ready by the time your mushrooms are filled. Line a baking sheet with parchment paper for easy cleanup.
Step 2: Sauté the Shrimp
In a skillet, heat 2 tablespoons of oil or butter over medium heat. Once hot, add the chopped shrimp and sauté for 2–3 minutes until they’re pink and slightly caramelized. Remove from heat and let them cool slightly.
Step 3: Make the Filling
In a large mixing bowl, combine the cooked crab meat, sautéed shrimp, 1/2 cup softened cream cheese, 1/4 cup Parmesan, 1 tablespoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix until smooth and evenly combined. The mixture should be thick but spreadable.
Step 4: Stuff the Mushrooms
Scoop generous portions of the filling into each portobello mushroom cap. Use the back of a spoon to press and smooth the mixture flat, creating a mound over each cap.
Step 5: Bake Until Bubbly and Golden
Place the stuffed mushrooms on your prepared baking sheet. Bake for 15–20 minutes, or until the mushrooms are tender and the tops start to brown and bubble. You’ll smell the toasty cheese and Cajun spices when they’re ready.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve warm.
Why You’ll Love This Recipe
– Bold, zesty Cajun flavor without overpowering the seafood
– Creamy texture with a satisfying bite from the mushrooms
– Perfect as a protein-rich appetizer or side dish
– Easy to prep ahead and bake before serving
– A great way to elevate humble ingredients into something elegant
Mistakes to Avoid & Solutions
1. Overstuffing the mushrooms
Problem: Mushrooms may overflow or cook unevenly.
Solution: Press the filling gently to level it, and don’t pile it too high. If you have leftover filling, bake it in a ramekin as a dip!
2. Not draining excess liquid from mushrooms
Problem: Mushrooms can become soggy when baked.
Solution: Remove stems and gently scrape out gills if needed. You can also pre-bake the caps for 5 minutes before stuffing to reduce moisture.
3. Skipping the softening of cream cheese
Problem: Cold cream cheese makes the filling hard to mix.
Solution: Leave the cream cheese out at room temperature for 30 minutes or microwave it for 10 seconds to soften.
4. Using raw shrimp or crab
Problem: Seafood may release too much liquid or cook unevenly.
Solution: Always cook the shrimp before mixing, and use pre-cooked crab for best texture and flavor.
5. Overseasoning
Problem: Cajun seasoning can get salty quickly.
Solution: Taste your filling before stuffing. You can always add more seasoning, but you can’t take it out.
Serving and Pairing Suggestions
Serve these stuffed mushrooms warm on a platter for family-style meals, or as an elegant appetizer plated individually. They pair beautifully with:
– A crisp white wine like Sauvignon Blanc
– Roasted asparagus or a green salad with citrus vinaigrette
– Cajun rice or buttery cornbread for a Southern spread
– Chilled cucumber soup or gazpacho in warm months
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze (uncooked): You can freeze stuffed but unbaked mushrooms on a tray, then transfer to a bag once frozen. Bake from frozen, adding 5–10 minutes to the cooking time.
Reheat: Warm in a 350°F oven for 10–15 minutes or until heated through. Avoid microwaving, which can make mushrooms rubbery.
FAQs
1. Can I use canned crab meat?
Yes, but go for lump or claw meat packed in water. Drain it well before using to avoid watery filling.
2. What if I don’t like shrimp?
You can substitute with more crab, or even cooked scallops or white fish for a different twist.
3. Are these mushrooms keto-friendly?
Yes! They’re low in carbs and high in protein and fat—perfect for a keto diet.
4. Can I prep these ahead of time?
Absolutely. Stuff the mushrooms and refrigerate them, covered, for up to 24 hours before baking.
5. What’s the best Cajun seasoning to use?
Use a brand you trust or make your own blend of paprika, garlic powder, cayenne, thyme, oregano, and salt. Adjust the heat to your liking.
Tips & Tricks
Rub the mushroom caps with a bit of olive oil for a richer roasted flavor.
Don’t overmix the filling—it should stay chunky for better texture.
Add a tiny squeeze of lemon juice to the filling for brightness.
Garnish with extra Parmesan or a dash of smoked paprika before baking.
Try using a mini muffin pan if you want to serve these in bite-sized cremini mushrooms.
Recipe Variations
1. Spicy Jalapeño Twist
Add 1 finely chopped jalapeño to the shrimp while sautéing. Swap Cajun seasoning with a smoky chipotle blend. You’ll get a bolder, spicier flavor.
2. Herb Garlic Version
Replace Cajun seasoning with 1 tsp Italian seasoning and add 1 minced garlic clove. Use shredded mozzarella in place of Parmesan. Great for kids or milder palates.
3. Vegetarian Spin
Substitute seafood with a mix of finely chopped artichoke hearts, sun-dried tomatoes, and sautéed spinach. Keep the cream cheese and Parmesan base for richness.
4. Cheesy Bacon Version
Add 1/4 cup cooked crumbled bacon and 1/4 cup shredded cheddar to the filling. A smoky, meaty variation that’s always a hit.
Final Thoughts
As someone who’s spent decades in a classroom before trading my chalkboard for cast iron, I’ve come to appreciate the little joys—like the sizzle of shrimp in a skillet or the aroma of garlic wafting from the oven. These stuffed mushrooms aren’t just a recipe; they’re a reflection of the blending of old traditions with new experiments. Each bite reminds me of Southern roots, porch nights, and friends gathered close. I hope this dish brings you the same kind of warmth it brought to my table.
Cooking, after all, isn’t just about feeding people—it’s about telling stories with food. And this one? It tells a story of comfort, celebration, and the magic that happens when shrimp meets spice inside a mushroom cap. If you give it a try, I’d love to hear how it turns out at your table. Here’s to cooking with heart, sharing what we love, and always keeping a little room for something savory.
Cajun Crab And Shrimp-Stuffed Mushrooms
Print ThisIngredients
- 12 large portobello mushrooms, stems removed
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons vegetable oil (or butter)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Preheat the Oven
Preheat to 375°F (190°C). Line a baking sheet with parchment for easy cleanup.
Step 2: Sauté the Shrimp
Heat 2 tablespoons of oil or butter in a skillet over medium. Sauté chopped shrimp for 2–3 minutes until pink and lightly browned. Let cool.
Step 3: Make the Filling
In a bowl, mix crab meat, shrimp, cream cheese, Parmesan, Cajun seasoning, garlic powder, black pepper, and salt. Stir until smooth and thick.
Step 4: Stuff the Mushrooms
Fill each mushroom cap with the mixture, pressing it into a slight mound.
Step 5: Bake Until Golden
Place mushrooms on the baking sheet. Bake for 15–20 minutes until tender and lightly browned on top.
Step 6: Garnish and Serve
Top with chopped parsley. Serve warm.
