Crab & Salmon Stuffed Mushrooms

Celebrations call for appetizers that are festive and fun for guests to enjoy, and these mushrooms are exactly that! I had made this recipe for New Years Day, but because of all of the festivities, I am a little late on posting them. So, even though the holidays are over, it doesn’t mean you still can’t whip these up for all your 2015 gatherings to come.

I usually make stuffed mushrooms without crab or salmon, but I figured adding some seafood would make them extra special for a celebration. I start by putting together a flavorful breadcrumb mixture full of fresh, simple flavors like lemon juice, Pecorino-Romano cheese, olive oil, and fresh parsley. A little melted butter adds richness and helps moisten the mixture, while smoked paprika gives a nice kick. I simply divide up the breadcrumbs into three bowls. One bowl gets crab, one gets salmon, and the last one is left plain. This way, there are different options for people to try, and it’s always best to leave some without any seafood.

Once the mushrooms are stuffed, I spoon some melted butter on top of them and into the oven they go. In just about 20 minutes they’re golden and bubbly, ready to be dipped into a dipping sauce…and of course we need a variety of those too. One of the sauces is really simple: garlic butter. Even with only two ingredients, it’s my favorite thing to dip the mushrooms in. Melted butter full of garlic flavor…what could be better? Next I wanted to make something creamy, and I love the combo of salmon and dill. So I created a dill mayo with fresh lemon juice and seasoned simply with salt and pepper. The coolness and smooth texture contrasts the crusty breadcrumb filling perfectly.

This last sauce is a little bit more complex, but it’s worth it! It’s a champagne vinaigrette, something nice and sophisticated to go with the crab. I like to use only about half of it to eat with the mushrooms, and I save the rest for a salad the next day. It’s started by sautéing some shallots until they’re soft. I add lots of champagne to the pot and let it reduce down until there is much less than what you start with. The flavor will concentrate and all of the sweetness will come out. I turn the champagne reduction into a vinaigrette by adding Dijon mustard and oil. A little fresh tarragon at the end works perfectly with the champagne.

I usually make the dill mayo and champagne vinaigrette ahead of time, then stuff and bake the mushrooms, and work on the garlic butter while the mushrooms are cooking. When the timer is done, everything should be ready and let the celebration begin! Enjoy!


Crab & Salmon Stuffed Mushrooms

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  • Author: Kayla Howey



Stuffed Mushrooms

  • 4 lbs baby portobello, stems removed
  • 6 oz plain breadcrumbs
  • 2 oz Pecorino-Romano cheese
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons melted butter
  • ½ oz chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 3 oz shredded cooked salmon
  • 3 oz jumbo crabmeat
  • 1 stick butter

Champagne Vinaigrette

  • 1 teaspoon safflower oil
  • 1 oz minced shallot
  • 2 cups champagne
  • 1 teaspoon Dijon mustard
  • ¼ cup safflower oil
  • 1 tablespoon chopped tarragon
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Dill Mayo

  • 8 oz mayonnaise
  • 1 tablespoon lemon juice
  • ¼ teaspoon lemon zest
  • 1 teaspoon chopped fresh dill
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper

Garlic Butter

  • 2 sticks butter
  • 4 cloves garlic, minced


  1. Preheat the oven to 350°F. In a mixing bowl, combine the breadcrumbs, Pecorino-Romano, lemon juice, olive oil, melted butter, chopped parsley, salt, pepper, oregano, garlic powder and smoked paprika. Mix well. Evenly divide the breadcrumb mixture into three bowls. Leave one bowl as is. Add the crabmeat to one of the bowls and toss to combine. Add the salmon to the last bowl and toss to combine. Split up the mushrooms and fill each one with the different stuffing mixtures. Melt the butter and spoon over the mushrooms. Bake for about 15-20 minutes until golden.
  2. In a small saucepan, heat the oil over medium heat. Add the shallots and sauté until soft. Deglaze the pan with the champagne. Bring the liquid to a boil and then reduce to a simmer. Let simmer for about 30 minutes. Let the champagne mixture cool slightly and transfer it to a mixing bowl. Whisk in the Dijon mustard and then slowly drizzle in the oil, whisking continuously until incorporated. Stir in the tarragon, salt and pepper.
  3. Combine the mayonnaise, lemon juice, lemon zest, fresh dill, salt and pepper in a mixing bowl. Whisk until incorporated.
  4. In a small saucepan, add the butter and garlic. Melt the butter over medium-low heat while the garlic infuses.

To Serve

  1. Serve the mushrooms on a large platter with the champagne vinaigrette, dill mayo, and garlic butter alongside.


  • Serving Size: 10

0 thoughts on “Crab & Salmon Stuffed Mushrooms

  1. These look great! I adore salmon.

    I do a cream cheese and herb stuffed mushroom that goes down well at parties. They’re vegetarian so my vege friends always request them. I never thought about dipping sauces though. I’ll have to think up some complimentary flavours.

    1. Thanks!! Oh cream cheese sounds wonderful for a stuffing. The sauces are kind of fun to play around with. I either spoon them on top or just dip right in. I’m sure you’ll think of something great!

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