Search thousands of recipes reviewed by home cooks like you.

Perfect Crab-Stuffed Mushrooms

Perfect Crab-Stuffed Mushrooms

  • Prep

  • Cook

  • Ready In

BLUEYEZ

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  3. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

msouleusa
12
3/31/2013

I loved this, really delicious. I did make a small change, I added 5 cloves of garlic finely chopped, added during step 2. These were earth shaking, my gourmet club loved them also. The first time I made them I ate one before the club assembled and it's a good thing because I would not have gotten even one after the gang got finished. The next meeting I was ordered to make them again, this time I made a triple batch, they all vanished. Thanks for sharing

rharris
11
5/8/2013

Delicious recipe. I tried it once as written, but to make it a 5, I recommend a little tweaking that I tried the second time: I included the (chopped) mushroom stems in the stuffing, and I added a little sherry, Worcestershire sauce, and fresh horse radish, and I used fresh dill, rather than dried. I also used a combination of baby Portabella and button mushrooms. The choice of mushrooms had little effect on the end result, but I have a slight preference for the Portabella flavor and texture. With those minor modifications, this is my favorite stuffed mushroom recipe ever.

Lindy Lessard
10
1/22/2013

I am so glad that I saw this recipe! When I try a new recipe,I don't change a thing. I don't feel that it's fair to change a recipe and then review it. These don't need any changes. They are just wonderful the way they are. Perfection in a mushroom cap!