Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

172

"This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first."

Ingredients

40 m {{adjustedServings}} servings 167 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
  3. Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  4. Bake for 15 minutes. Remove from oven, and serve immediately
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Reviews

172
  1. 251 Ratings

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I used frozen imitation crabmeat and Kraft fat-free mayo. I also add the stems to the mix. These are delicious! I love stuffed mushrooms so any time I can try them a different way I am up for...

These were very tasty and very easy! I made these with Portobello mushrooms and served them as an entree. I added some red bell pepper. I didn't have any savory so I didn't include that but I di...

Made these for New Year's Eve... They were GREAT! Best (and easiest) stuffed mushrooms I've made. I didn't have savory, so I substituted garlic (garlic goes with everything!) and I added a 1/2 ...