This is a red lobster stuffed mushrooms copycat recipe and it’s so easy to make! These delicious stuffed mushrooms have a tasty filling made with real crab meat and cheese. Perfect for special occasions like holidays, but they’re also really simple to make any time you want.
Serve it with a simple salad and air fryer cornbread for the ultimate lunch or dinner!
INGREDIENTS YOU’LL NEED
- Mushrooms – Choose bigger mushrooms because they will shrink a bit when cooked. I recommend Bella mushrooms.
- Crab – In the original recipe, red lobster uses claw meat but feel free to use lump crab meat instead.
- Cheese – I used white cheddar cheese but yellow cheddar works too.
- Celery – Optional but adds great flavor and crunch.
- Onion – Feel free to use red, white, or yellow onions.
- Red Bell Pepper – Green or yellow bell peppers work too.
- Crackers – Feel free to use oyster crackers, saltine crackers, or ritz crackers.
- Garlic Powder – Adds flavor!
- Old Bay Seasoning – A must, do not omit it.
- Egg – Binds everything together.
HOW TO MAKE
- Preheat your oven to 400 degrees Fahrenheit.
- In a pan, melt some butter and cook celery, onion, and pepper for 2 minutes. Then, transfer them to a plate and let them cool in the refrigerator.
- While the veggies cool down, wash the mushrooms and take off their stems. Keep the caps aside and finely chop half of the stems. You can throw away the other half or use them for something else. Mix the sautéed vegetables, chopped mushroom stems, and all the other ingredients (except for the cheese) in a bowl.
- Place the mushroom caps in a baking dish. Spoon 1 teaspoon of the stuffing mixture into each mushroom cap. Top them off with cheese and bake for 12-15 minutes until the cheese turns lightly brown.
WHAT DO THESE TASTE LIKE?
When you take a bite, you’ll experience a combination of the juicy mushroom texture along with the creamy filling. If you love cheese, crab, and mushrooms, you will fall in love with these copycat red lobster stuffed mushrooms!
TOP TIP
Try to use the best quality crab meat you can find for the best results!
STORAGE
Allow any leftovers to cool completely then transfer to an air-tight container and refrigerate for up to 2 days. Simply reheat in the microwave, oven, or air fryer until heated through.
Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comments section further down the page.
MORE RECIPES YOU MIGHT ENJOY
- Smoked Salmon Dip Without Cream Cheese
- Keto Spinach Dip
- Crab Cakes with Remoulade Sauce
- Ground Beef Nachos
Red Lobster Stuffed Mushrooms
Ingredients
- 35 fresh mushrooms
- ½ lb crab meat claw or lump meat
- 2 cups oyster crackers crushed
- 2 tablespoons onion finely diced
- 2 tablespoons red bell pepper finely diced
- ¼ cup celery finely diced
- 1 cup white cheddar cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon old bay seasoning
- 1 egg
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a pan, melt some butter and cook celery, onion, and pepper for 2 minutes. Then, transfer them to a plate and let them cool in the refrigerator.
- While the veggies cool down, wash the mushrooms and take off their stems. Keep the caps aside and finely chop half of the stems. You can throw away the other half or use them for something else. Mix the sautéed vegetables, chopped mushroom stems, and all the other ingredients (except for the cheese) in a bowl.
- Place the mushroom caps in a baking dish. Spoon 1 teaspoon of the stuffing mixture into each mushroom cap. Top them off with cheese and bake for 12-15 minutes until the cheese turns lightly brown.
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