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Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms

Kikkoman

Kikkoman

Buttered Kikkoman Panko Bread Crumbs and imitation crabmeat make quick and delicious stuffed mushroom caps.

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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:
  • 770 kcal
  • 38%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 158.3g
  • 51%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 375 degrees F. Wipe mushrooms gently with a damp paper towel. Remove and finely chop stems. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add mushroom stems and cook for 5 minutes or until tender. Remove from heat and stir in 1/4 cup of the panko, the shredded crab, onion powder, salt and pepper.
  2. Stuff mushrooms caps with crab mixture and place them stuffing side up on an ungreased rimmed baking sheet. In a small bowl, combine remaining butter and panko. Sprinkle evenly over the tops of the mushrooms and bake for 15 minutes.
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Reviews

KT
24

KT

6/16/2011

This was a very tasty recipe. I substitued garlic powder for the onion powder. Other than that, I followed the recipe. It was easy to make and very good. Only problem was that I had to cook them longer to get the mushroom caps softer. I ended up putting a little water in the bottom of the pan and covered it with foil; then baked another 10 minutes. I would definitely make them again.

welldone
1

welldone

8/2/2014

These were ok. Now I am on the site looking for a recipe to use up the bag of imitation crab. If you make these, think about a way to punch it up, hot sauce or parm might help.

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