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Stuffed Mushrooms II

Stuffed Mushrooms II

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Judy

Judy

Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
  3. In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
  4. In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
  5. In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
  6. Bake for 15 minutes.
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Reviews

KELLY3206
26

KELLY3206

3/11/2003

Made them for my in-laws and they went over big! Added a little garlic and topped them with mozzerella. Will defintely make these again.

MamaT
22

MamaT

11/22/2010

This is a great recipe. I read the reviews and cut back on the bread crumbs as well (back to about a cup). I also added minced garlic to the sauté, and on the breadcrumbs on top added about 1/4-1/2 tsp. of cajun seasoning as well as parmesan cheese. My caps needed an extra 10 minutes to cook but they were kind of large so adjust accordingly. Enjoy!

chernandez037
19

chernandez037

12/6/2003

This was terrific! Guests rave, and think I'm a gourmet! I use a whole 8 oz. block of cream cheese and a little less bread crumbs. The filling is so creamy and tasty! A "must try"!!!

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