These Air Fryer Stuffed Mushrooms are filled with a savory flaked lump crab stuffing then baked in the air fryer or oven for pop-in-your-mouth goodness at your next party, event or a treat for yourself.
To make these air fryer stuffed mushrooms, I’ve added some of your standard stuffing ingredients.
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I prefer the taste of red onions for this filling. Not only does it add some pretty color, it has a sweeter and milder taste than plain yellow or white onion.
So, why do they call these red onions when they are clearly purple onions? Some people say that it’s because there weren’t a lot of colors when food names were being given out.
Some people say that it’s the color of the end product when it’s dyed.
I don’t think there’s any definitive reasoning behind it that I can find. But, if you know the answer, please let me know in comments!
When cutting up your onions, make sure to cut the pieces into fine dice size. The mushroom caps are small. Your filling ingredients need to be tiny in order to fit inside.
In order to more evenly distribute everything, you need small pieces.
You may want to try out using an ulu knife when cutting the celery and onions. You press down and rock the blade of the ulu back and forth. This cuts your celery easily and it also keeps your fingers safely away.
To make stuffed mushrooms, start out by turning the mushroom so the cap is upside down then gently bending the stem to remove it.
This doesn’t work as easily with the larger, mature versions of the Portobello mushrooms because the stem is too enfused into the cap. With the immature version of cremini (Portobello), Baby Bellas, however, you can easily remove the stem.
If you don’t have Baby Bella mushrooms available, this recipe will work equally well for the common white mushroom.
Spray the mushroom caps with olive oil and season them before you add the filling. I used Tony Chachere’s but you can use any of your favorite salt blends or even plain salt.
Spraying the mushrooms caps with a light spritz of olive oil will help to adhere the seasoning better.
Whatever you do, don’t omit this step. The mushrooms will be just a little bowl with delicious filling if you don’t season them.
You’ve got to season that mushroom!
Frequently Asked Questions
Always clean your mushrooms right before using (or eating) them. If you wash them and put them away for awhile, they will get slimy from the moisture.
Yes! You can eat mushrooms without cooking them first. Always wash them, though.
If I’m using baby mushrooms like Baby Bellas or other small mushrooms, I save the stems and run them through a food processor. You can then add it to ground beef for a tasty hidden mushroom burger. You could also add them to meatballs or meatloaf like this.
Lump Crab Meat Filling
I like imitation crab meat so, if you want to use it, I’ll never tell. I like using it frequently, and sometimes I eat it right out of the bag or wrapper.
I see nothing at all wrong with using imitation, if that’s your preference.
I know there are some diehard fans who say you can only use lump crab but, honestly, it’s not like imitation crab meat is “fake”.
What is Imitation Crab?
It’s not actually fake. It’s simply a type of fish that tastes like crab and they market it that way because it’s less expensive than crab.
I decided to use actual lump crab meat for this recipe because I was curious about the difference.
My discovery is that there is a huge difference in taste between imitation crab and lump crab. I had absolutely no idea there would be that much difference.
Be sure to try both when you get the chance. Let me know, in comments, which you like best.
You don’t need to decide on a favorite. You can like them both just like I do.
How to stuff the mushrooms
When you spoon the filling into the mushroom caps, be sure to overfill. You want a wee little mound of crab filling.
The egg and cheese will help keep it all together.
When you need more appetizers
I have some really terrifc appetizer recipes for you to try at your next party or get together that would be great with these Crab Stuffed Mushrooms.
Don’t miss our Crab Rangoon Crescent Rolls. They’re a HUGE hit!
Serve these stuffed mushrooms with a light main course of Keto Stuff Chicken Breast for a complete meal.
Air Fryer Crab Stuffed Mushrooms
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Air Fryer (optional)
- 2 pounds Baby Bella Mushrooms
- Cooking Spray, Olive Oil spray preferred
- 2 teaspoons Tony Chachere's Salt Blend
- ¼ Red Onion, diced
- 2 Celery Ribs, diced
- 8 ounces Lump Crab
- ½ cup Seasoned Bread Crumbs, like Progresso Seasoned
- 1 large egg
- ½ cup Parmesan Cheese, shredded, divided
- 1 teaspoon Oregano
- 1 teaspoon Hot Sauce
- Preheat Air Fryer or oven to 400℉.
- Spray Air Fryer tray or baking sheet with cooking spray. Bend off stems of mushrooms. Place mushrooms, top down, and spray with olive oil cooking spray. Sprinkle Tony Chachere's over all mushrooms to season the mushrooms. Set aside.
- Dice onion and celery.
- Mix onions, celery, crab, breadcrumbs, egg, HALF shredded Parmesan, oregano and hot sauce.
- Fill inside of each mushroom and pile it up a little so it's heaping into a little mound.
- Sprinkle remaining shredded Parmesan on the top.
- Bake in Air Fryer for about 8-9 minutes. If using the oven, bake for 16-18 minutes. Depending on the size of your Air Fryer, you may need to make several batch runs.
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Post updated from February 17, 2020.