This simple appetizer is great for both Super Bowl parties and fancy New Year’s Eve parties.
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This dish is made with tender mushrooms that are stuffed full of tasty crab, sautéed vegetables, and, of course, cheese.
Recreate these Red Lobster crab stuffed mushrooms at home in a jiffy with this easy recipe!
This is an overview of the ingredients. You can print out the green recipe card at the bottom of the page to get the full measurements and directions.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
This recipe calls for a large casserole dish and an electric mixer or whisk to beat the egg. The mushrooms will need to be put in this dish while it bakes.
Also, a heavy metal grater makes it easier to shred block cheese. It’s much better than using powdered cheese that has already been shred.
Red Lobster’s stuffed mushrooms are a fan favorite appetizer for good reason – they’re absolutely delicious! The creamy, cheesy filling pairs perfectly with the meaty mushrooms caps. While you can certainly order them at Red Lobster, making this copycat recipe at home is so easy and affordable.
In this simple step-by-step tutorial I’ll show you how to recreate these restaurant-quality stuffed mushrooms in your own kitchen with just a handful of ingredients. They make for an impressive starter for any special occasion or weeknight dinner. Trust me, your family and friends will be begging you for this top secret stuffed mushroom recipe after they try them!
An Overview of Red Lobster’s Famous Stuffed Mushrooms
Let’s start with a quick overview of what makes Red Lobster’s stuffed mushrooms so good. Each cap is generously filled with a creamy, cheesy seafood stuffing that’s out-of-this-world delicious. The stuffing is made with crab meat crackers, cheese veggies, and seasonings. It has a rich, seafoody flavor that pairs perfectly with the hearty mushroom caps. A sprinkle of cheese on top adds even more flavor and texture.
What really sets these stuffed mushrooms apart is the contrast of textures. The mushroom caps are meaty and have a bit of crispness around the edges. The stuffing is ultra creamy and rich. Together they make for an irresistible appetizer!
While Red Lobster keeps their exact recipe a secret, this copycat version gets extremely close to the real thing. With just a few simple ingredients and techniques, you can have restaurant-caliber stuffed mushrooms ready in less than 30 minutes.
Red Lobster Stuffed Mushroom Ingredients
The great thing about recreating these at home is that you likely have most, if not all, of the ingredients on hand already.
Here’s what you’ll need:
- White button mushrooms (about 20 mushrooms)
- 1⁄4 pound crab meat
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup crumbled saltine crackers
- 2 tablespoons chopped onion
- 2 tablespoons chopped bell pepper
- 1 tablespoon chopped celery
- 1 egg
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon Old Bay seasoning
- Salt and pepper
- Olive oil
That’s really all there is to it! As you can see, the stuffing has a pretty simple ingredient list. The crackers, cheese, and seasonings all add lots of flavor. I recommend using blue crab meat, but any type of crab will work well. And the veggies provide extra texture and taste.
The key is getting the ingredient ratios just right, which I’ll cover next.
Step-By-Step Instructions For Making Copycat Stuffed Mushrooms
With just 4 easy steps, these stuffed mushrooms come together quickly. Here’s exactly how to make them:
Step 1: Sauté the Vegetables
Start by prepping all your ingredients – chopping the veggies, crumbling the crackers, grating the cheese, etc.
In a skillet over medium-high heat, add a drizzle of olive oil. Sauté the onion, bell pepper, and celery for 2-3 minutes until just soft.
While those are cooking, remove the stems from the mushrooms and roughly chop them. Add the chopped mushroom stems to the skillet and cook another 2 minutes.
Step 2: Make the Filling
Next, it’s time to make that insanely delicious stuffing!
In a mixing bowl, combine the cooked veggie mixture along with the crab meat, cheddar cheese, crumbled crackers, egg, Old Bay, garlic powder, and a pinch of salt and pepper.
Mix thoroughly until fully combined. You want the texture to be moist yet thick enough to mound inside the mushroom caps.
Step 3: Stuff the Mushrooms
Here’s where the fun part starts!
Place the mushroom caps open side up in a baking dish large enough to fit them all. Scoop the filling into each cap, mounding it up generously.
Top each stuffed mushroom with a little extra shredded cheddar cheese. This adds even more cheesy richness!
Step 4: Bake the Stuffed Mushrooms
Simply pop the baking dish into a 400°F oven for 12-15 minutes.
The mushrooms are ready when the filling is hot throughout and the cheese is fully melted. The caps will also brown slightly around the edges.
Let cool just slightly before serving warm. Then, dig in and enjoy this tasty appetizer!
And that’s seriously all it takes to make these copycat stuffed mushrooms. Easy peasy!
Tips and Tricks for Perfect Stuffed Mushrooms
I’ve made this recipe tons of times, so I’ve picked up a few tips along the way for perfect, restaurant-quality results:
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Choose mushrooms with caps about 1.5-2 inches wide. Too small and they overflow. Too large and the stuffing-to-mushroom ratio is off.
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Make sure the filling is nicely seasoned. The crackers, crab, and cheese have relatively mild flavors on their own. So amping up the garlic powder, Old Bay, salt, and pepper is key.
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Don’t overstuff! You want to mound the filling generously in each cap, but leave a bit of space around the edges for even cooking.
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Brushing the caps with a little olive oil helps them get crispy in the oven.
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Allow to cool for 5 minutes before serving. This helps them firm up.
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Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10 minutes.
Follow those tips and you’ll have perfection on your plate!
FAQs About Making Red Lobster Copycat Stuffed Mushrooms
Here are answers to some of the most common questions about whipping up these top-rated stuffed mushrooms at home:
How many mushrooms does this recipe make?
The ingredient quantities listed make around 20 stuffed mushrooms. You can easily double it to make more for a party!
What sides go well with stuffed mushrooms?
These are delicious on their own, but also pair nicely with fresh bread, a relish tray, salad, or light apps like bacon wrapped scallops.
Can I make them ahead of time?
Yes! Assemble the stuffed mushrooms then store the baking dish covered in the fridge for several hours before baking. You can also bake fully cooled mushrooms then reheat later.
Can I use mini mushrooms instead?
Absolutely! Just reduce the baking time to 10 minutes since mini mushrooms are more delicate.
Can I freeze the stuffed mushrooms?
You sure can. Let the cooked mushrooms cool fully then place in a single layer on a sheet tray and freeze. Transfer to freezer bags once solid. Reheat straight from frozen in a 400°F oven for 15-20 minutes.
More Delicious Appetizer Recipes To Try Next
Looking for more easy yet impressive appetizers for your next dinner party or game day spread? Here are a few more of my favorite recipes to serve as a starter:
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Copycat Cheddar Bay Biscuits – The famous Red Lobster biscuits!
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Baked Brie with Cranberry Sauce – A cheese lover’s dream.
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Caprese Salad Skewers – Tomato, mozzarella, and basil on a stick.
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Bacon Wrapped Dates – Sweet, savory, and smoky.
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Jalapeno Poppers – Crispy, cheesy, and spicy.
Give those a try next time you need a crowd-pleasing appetizer!
Enjoy Restaurant-Worthy Stuffed Mushrooms Without Leaving Home
There you have it – an easy, step-by-step guide to making crazy delicious copycat Red Lobster stuffed mushrooms right in your own kitchen. They taste amazingly close to the actual restaurant version with way less effort and cost.
The key is nailing the flavorful stuffing filled with crab meat, cheese, crackers, and seasonings. When combined with meaty mushroom caps and baked to perfection, you get an appetizer that looks and tastes gourmet.
So next time you have a craving for Red Lobster’s famous stuffed mushrooms, follow this recipe to indulge for a fraction of the price tag. Your family and friends will be blown away by how authentic they are!
Enjoy!
How to store leftover crab stuffed mushrooms
People who like seafood know how hard it is to pass up these. But if you do, you can keep stuffed mushrooms in the fridge for up to five days in an airtight container.
You can also freeze the mushrooms in a freezer-safe bag or container for up to three months. Store em carefully so the filling doesnt dump out.
Reheat crab-stuffed mushrooms in a 350-degree preheated oven or an air fryer for 12-15 minutes.
You can also put the mushrooms on a wet paper towel and heat them up in the microwave for 30 seconds to a minute to make them hot faster.
Things to know
Expert Tip: Fresh mushrooms have dirt and grime on ‘em, so always wash mushrooms before filling them. Dry well with a towel for best results.
- If you want to make this Red Lobster-style dish, don’t use fake crab meat. The real thing will taste and feel much better.
- Let the vegetables cool down in a small bowl for a few minutes before adding them to the rest of the bowl. Hot veggies can scramble the egg!.
- Before adding the crab meat to the stuffing, you might need to cut it up into smaller pieces. It’s not going to work well with big chunks of something else.
- If you want the best results, grate your cheese yourself instead of buying it already shred. It melts better.
- When the tops of crab-stuffed mushrooms turn golden brown, they are done baking. Theyll start filling your kitchen with a heavenly aroma!.
- Before you serve your baked mushrooms, don’t forget to add some freshly cracked black pepper, sea salt, finely chopped green onions, or a squeeze of fresh lemon juice on top.
Canned crab meat and cooked crab claw meat both work just fine. Don’t use imitation crab meat unless its your last option.
I don’t recommend it. Portobello mushroom caps are too large and shallow. White button mushrooms, cremini mushrooms, and baby bella mushrooms are the perfect size.
If you want the seafood stuffing to be really creamy, you can add some softened cream cheese or sour cream. We love this recipe just the way it is.
As the recipe says, just bake the stuffed mushrooms in an air fryer set to 400 degrees for 12 to 15 minutes. They might need one or two minutes less time to cook than if they were baking in the oven. Watch the mushrooms closely so they don’t burn!.
- Smoked provolone and spinach artichoke dip are a great combination for an appetizer. The dip is gooey and creamy, and it tastes savory and smokey.
- Cream Cheese Sausage Balls are another fast-moving family favorite snack. They are crispy on the outside and soft on the inside.
- Shrooms left over can be used to make Crockpot Smothered Chicken, a Southern comfort food with meat that falls apart in a creamy mushroom sauce.