Bacon Wrapped Crab Stuffed Mushrooms

Stuffed mushrooms!  Is anyone else out there a giant fan of these things?!

I love them.  Mushrooms and cheese – how can you go wrong?  And these ones also have crab and bacon.  So they’re pretty much incredible.  But then, that’s four of my favourite things all wrapped up in one lovely little package!

Mmmmmm.

Bacon Wrapped Crab Stuffed Mushrooms - Bake.Eat.Repeat.

I made these for Christmas Eve this year.  My extended family always gets together for Christmas Eve and everyone brings various appetizers and treats for a giant potluck dinner.  And it IS giant because my family is huge.  So much good food.  It’s awesome.

So this year I made these amazing crab and cheese stuffed mushrooms.  And then I wrapped some of them in bacon.  Because why not?  You can never go wrong by adding bacon.  As my husband said, more things should be wrapped in bacon!

Bacon Wrapped Crab Stuffed Mushrooms - Bake.Eat.Repeat.

The wonderful thing about stuffed mushrooms as an appetizer, is that you can make them ahead.  Which is always oh so convenient!  You can make them a day ahead and refrigerate before baking.  Or make them and freeze them before thawing and baking.  OR you can do like I did, and bake them up, then allow them to cool and freeze to reheat later.  So many options!  Oh, and they were also terrific without the bacon if you’re not a fan (but why?).

So if you’re looking for a fantastic appetizer for your New Year’s plans, these are definitely worth making.  Like I said, you can’t go wrong with mushrooms, cheese, crab and bacon.  You just can’t!

Bacon Wrapped Crab Stuffed Mushrooms - Bake.Eat.Repeat.

Bacon Wrapped Crab Stuffed Mushrooms
Yield: 25-30 mushrooms
 
Note: The bacon is optional, I made half with and half without and both were great, so whichever you prefer. If you’re not using bacon, lower the oven temperature to 400 degrees F and bake for 20-25 minutes or until the tops are golden brown. This recipe can be easily doubled.
Ingredients
  • 25-30 button mushrooms (mine were on the smaller side)
  • ½ small onion (about ⅓ cup), finely chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 6 ounces (188g, ¾ of a package) cream cheese, softened
  • 1 egg yolk, lightly beaten
  • ½ cup parmesan cheese, shredded
  • 1 can (120g, 4 oz) crab meat, drained
  • 1 package bacon, pieces cut in half (optional)
Directions
  1. Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
  2. Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic and the chopped mushroom stems and season with salt and pepper. Continue to saute for 3-4 minutes until the onions have browned and the mushrooms have released their liquid.
  3. In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in the parmesan cheese and the crab meat. Add the onion mixture and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.
  4. Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, it can be heaped up a bit. If you’re using bacon, take half a piece of bacon and lay it across the top of the filled mushroom cap and wrap the ends around, setting it down on the baking sheet on top of the ends to hold them in place. Repeat with the other mushrooms.
  5. Bake for 20-25 minutes or until the bacon is as well cooked as you would like. Let cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking. Or bake and then freeze to reheat them later. From frozen reheat at 350F for 20-25 minutes until heated through.
Notes
Source: Bake.Eat.Repeat. original.
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Comments

  1. Rebecca says

    Sounds so yummy! I’d love to try them but sadly I’m allergic to shellfish. Any ideas of something to replace the crab?

    • stacey says

      Thanks Rebecca! The only things I can thing to replace the crab is other seafood, if you want it to be similar. So if you’re not allergic to fish you could try that. Otherwise, maybe you would like these taco stuffed mushrooms instead!

  2. Shannon says

    So i made these last night for friends. Oh my gosh! So, so, so yummy and scrumptious! I wish i would’ve made twice as many,they disappeared so fast. Will be making these regularly from now on. Thanks!

  3. Kevin says

    just got done making 24 large ones. It’s only 10am so I’m going to work in my vegetable garden then cook these for lunch. I will be freezing some and give some away to family. Thanks for the great recipe!

  4. juanita says

    I once attended a party where they served stuffed mushrooms, they were meatless I think maybe cream cheese and matzerella cheese, not sure of ingredients, they were heavenly spiced, I believe I would enjoy the recipe if possible? ??

    • stacey says

      Hi Juanita, I think that these would be fine if you just omit the crab meat/bacon if you want them to be meatless, it would just be a cheese stuffed mushroom cap then, which I think would still be good! You could maybe toss in some chopped bell peppers or something instead? Or another veggie? Let me know if you try it!

    • stacey says

      Thanks Anne! Sorry about that, I’ve updated the recipe to include the size now. It was a 120g can (4 oz) of crab meat.

    • stacey says

      Not a seafood fan?! How is that possible? It’s pretty much my favourite thing ever! Although these would probably be pretty good without it too – there’s bacon and cheese so you can’t really go wrong! Happy New Year to you too!

  5. says

    mmm mmm and mmmm again, Stacey. Those crab-stuffed mushrooms were the best! As I mentioned earlier, I wanted to try this recipe as a dinner and we did. It was awesome, served with a Caesar Salad and rice.
    Thanks!

    • stacey says

      Hahaha, I actually agree! To be totally honest, I was just making a giant batch and didn’t have enough bacon for all of them! And then I figured I’d at least know if they were good either way, so optional it was! And they ARE good without, but bacon – it’s not really optional! :) Thanks Kelley!

    • stacey says

      Haha, he told me just now that bacon should be wrapped in bacon. That could be taking it a little far! But these definitely SHOULD be! Thanks Sarah!

  6. says

    haha my husband would definitely agree with yours that more things should be wrapped in bacon!! Love stuffed mushrooms! Hope you had a great holiday!!

  7. says

    Stuffed mushrooms are my favorite! I could eat a whole plate of them for dinner! :) I love these bacon wrapped crab ones, Stacey! What a creative idea! These look so delicious and would not last long in my house at all. Pinned!

    • stacey says

      Thanks Gayle! It was actually a good thing I was bringing them somewhere because I could easily eat a whole plate of stuffed mushrooms all on my own with no regret! They are just so good! Thanks for the pin!

    • stacey says

      Cheese and bacon DO pretty much go with anything! And being able to make something ahead of time is always nice! Thanks Ashley!

  8. says

    I haven’t had these for years, and I have to say that these look too good to use just as an appetizer! Although we are going out for dinner tonight, this will be on our dinner table tomorrow night!!!!! mmm mmm mmm!

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