American Seafood Stuffed Mushrooms with Cream of Mushroom Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Large mushrooms stuffed with crab and shrimp, topped with a rich mushroom sauce. This american-inspired seafood (dairy-free) ready in about 45 minutes pairs crab meat, shrimp, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g crab meat
• 150g shrimp
• 8 large mushrooms
• 1 can cream of mushroom soup
• 1/4 cup parmesan cheese

Instructions

1. Step 1: Clean the mushrooms by wiping with a damp paper towel and removing stems; set stems aside. Dice the stems into 1/4-inch pieces and sauté in a skillet over medium heat for 2-3 minutes until softened and fragrant. Tip: Sautéing the stems adds depth of flavor to the stuffing.
2. Step 2: In a bowl, combine 200g crab meat, 150g peeled and deveined shrimp (cut into 1/2-inch chunks), sautéed mushroom stems, 1 tbsp minced garlic, and 1 tbsp chopped parsley. Mix thoroughly until the shrimp is no longer translucent and the crab is evenly distributed. Tip: Use a fork to flake the crab meat to avoid clumping.
3. Step 3: Stuff each mushroom cap with 2-3 tbsp of the crab and shrimp mixture, pressing gently to ensure the filling is compact. Place stuffed mushrooms on a baking sheet lined with parchment paper, spacing them 1 inch apart.
4. Step 4: Preheat oven to 200°C (400°F). Bake the stuffed mushrooms for 18-20 minutes, until the mushroom caps are tender and the edges of the filling are golden brown and slightly crispy. Tip: Avoid overcrowding the baking sheet to ensure even cooking.
5. Step 5: Meanwhile, open 1 can cream of mushroom soup and stir in 1/4 cup grated parmesan cheese. If using a stovetop version of the soup, simmer for 2-3 minutes until slightly thickened. Tip: For a richer sauce, add 1 tbsp heavy cream or milk.
6. Step 6: After baking, spoon 2-3 tbsp of the cream of mushroom soup over each stuffed mushroom, ensuring the sauce covers the top of the filling. Sprinkle an additional 1-2 tbsp grated parmesan over each mushroom. Return to oven and bake for 5-7 minutes until the cheese is golden brown and bubbly.
7. Step 7: Let the mushrooms rest for 2-3 minutes before serving. The sauce should be glossy and cling to the back of a spoon, and the parmesan should be crisp and slightly toasted. Tip: For a gluten-free version, use a gluten-free cream of mushroom soup.