Stuffed Mushrooms I

Stuffed Mushrooms I

38

"Incredibly easy and taste even better! There are never any left over!"

Ingredients

40 m servings 121 cals
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Nutrition

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 240 mg
  • 10%

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). Lightly grease a baking sheet with non-stick cooking spray.
  2. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
  3. Whip the cream cheese until smooth.
  4. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
  5. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
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Reviews

38
  1. 49 Ratings

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This is an excellent recipe. I added a little lemon juice, all the stems and 1/2 cup of parmeson cheese. With all the stems being used, you'll have some left over. It made a wonderful spread on ...

This is an easy recipe if you like things on the bland side. I made this twice, first time by the recipe and it was rather dry and tasteless. The second time I omitted the garlic salt and used ...

I wanted a crab stuffed mushroom that was simple and easy, and this recipe fit the bill perfectly. I did make just a few additions though. Firstly, I used herb and garlic seasoned cream cheese a...

Pretty good recipe, but lacking something. Filling needs more zip. I might try again adding Old Bay Seasoning or something instead of or in addition to garlic salt. Overall, easy to do and at...

After reading the other reviews I modified the recipe and was very happy with the results. I used spinach/artichoke flavored cream cheese, 2 cans of crab, 1/2 c parmesan, lemon juice and zest, ...

I brushed the mushrooms with garlic spread and added 1 cup of shredded cheese (Italian mix) to the stuffing. I topped with italian bread crumbs and right before serving, more italian shredded c...

These were delicious! I doubled the recipe and there still weren't any left over.

Flavor was good, though not as flavorful as I'd hoped. I forgot the garlic salt, but sprinkled the top with a parmesan/bread crumb mixture. It made more stuffing than we had mushrooms for, so we...

i just loved them. i was going to take them to work to share but decided to save them all for myself