Crab Stuffed Mushrooms

151 Reviews

Prep: 25 min
Cook: 15 min
Ready In: 40 min

“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.” - by Wilma Scott

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake for 15 minutes. Remove from oven, and serve immediately

Nutrition

Amount Per Serving (6 total)

Calories
167 cal
8%

Fat
12.1 g
19%

Carbs
4.2 g
1%

Based on a 2,000 calorie diet

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Reviews (151)

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122

ChezSpice

Nov. 7, 2005

"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 it. ..." See moreSuggestion: Bake leftover mix and serve with crackers. Very delish!"

107

ZOOZQ

Jan. 26, 2004

"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 c. shr..." See moreedded cheddar as another reviewer said. I'm excited to make these again, for the Super Bowl!"

106

COOKINMJ

Dec. 23, 2003

"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 did add ..." See morea pinch of lemon pepper. I will make just the stuffing again and serve it by itself as a salad or on slices of French bread."

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