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grilled stuffed mushrooms on a platter

Grilled Stuffed Mushrooms

These Grilled Stuffed Mushrooms are filled with cream cheese, crab, seasonings and gluten-free breadcrumbs for an appetizer that’s perfect for game day, dinner parties or just a delicious treat!
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 150kcal


  • 1 pound baby portobello mushrooms
  • 6 oz canned crab meat drained
  • 4 oz cream cheese room temperature, dairy-free optional
  • 2 oz finely shredded sharp cheddar cheese dairy-free optional
  • 1 tablespoon herb and garlic seasoning
  • 1/4 cup panko bread crumbs plus more for topping if desired
  • 2 tablespoons olive oil


  • Preheat grill to medium high heat or about 350 degrees F
  • Clean mushrooms and remove stems (discard stems or set aside for another recipe)
  • In a small bowl, mix together remaining ingredients except olive oil until smooth
  • Drizzle a cast iron skillet with some olive oil
  • Stuff each mushroom until full with a spoonful of filling and place stuffed side up on baking sheet
  • Sprinkle stuffed mushrooms with additional panko if desired and drizzle with a bit more oil
  • Place on preheated grill for 20-25 minutes or until mushrooms are tender


  • Use gluten free panko breadcrumbs
  • Use Miyoko’s brand cream cheese and shredded cheddar for a dairy free option


Calories: 150kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 193mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg