Traeger Smoked Crab Stuffed Mushrooms Recipe

These Traeger Crab Stuffed Mushrooms take a classic appetizer and elevate it with subtle wood-fired flavor. Each bite is full of sweet, savory crab blended with creamy cheese and crunchy panko — they’re ideal as a make-ahead party appetizer or a special starter for a backyard cookout.

Traeger Crab Stuffed Mushrooms

I love appetizers, especially those finished on the grill. This recipe preserves the familiar flavors of traditional crab-stuffed mushrooms while adding a delicate smoke note from a pellet grill or smoker. You’ll taste the mushroom, creamy cheese, and crab first, with a gentle smokiness that complements — not overpowers — the filling.

Crab Stuffed Mushrooms Shopping List

You can assemble these with simple, readily available ingredients. Quantities and full directions are listed in the recipe card further below, but here’s a quick checklist to gather before you start:

• Mushrooms (large whole caps)
• Mayonnaise
• Cream cheese (softened)
• Salt and black pepper
• Paprika
• Onion powder
• Garlic powder
• Parmesan cheese (shredded)
• Fresh or canned crab meat
• Panko breadcrumbs
• Green onion (chopped)

How to Make Stuffed Mushrooms on the Traeger

Below is an overview of the process so you can see what’s involved. Follow the full recipe card for exact measurements and timing when you cook.

1. Preheat: Set your pellet grill to 375°F for a balance of heat and smoke. If you prefer a stronger smoke flavor, you can smoke at 220°F for 20 minutes first, then increase to 375°F to finish and melt the filling.
2. Prep the mushrooms: Remove and discard the stems, and wipe the caps clean with a damp paper towel. You want hollowed caps that will hold the filling.
3. Make the filling: Combine cream cheese, mayonnaise, and seasonings (salt, paprika, onion powder, garlic powder, and black pepper). Stir in shredded Parmesan, crab meat, panko, and chopped green onion. Fold gently to keep the crab chunks intact.
4. Assemble: Spoon the crab mixture into each mushroom cap, pressing lightly so the filling stays put. Arrange the stuffed mushrooms on a parchment-lined, grill-safe baking sheet.
5. Cook: Place the baking sheet on the grill and close the lid. Cook for about 20–25 minutes, or until the filling is hot and just set. For a golden top, briefly place the mushrooms under a broiler for 1–2 minutes, if desired.
6. Serve: Let the mushrooms rest a couple of minutes so the filling firms slightly, then serve warm as an appetizer or as part of a shared starter platter.

Pellet Grill Stuffed Mushrooms — FAQ and Tips

Serving Suggestions and Variations

• Serve with lemon wedges for a bright finish that complements the crab.
• Add a pinch of Old Bay or cayenne if you like a little heat.
• Swap panko for crushed buttery crackers for a different crunchy texture.
• Try mixing in finely chopped red bell pepper or celery for added crunch and color.