Crab Stuffed Mushrooms

55 min Yields 24 mushrooms


1⁄4 cup olive oil or 1/4 cup melted butter

24 large white mushrooms

12 ounces flaked crabmeat

4 tablespoons finely chopped onions

1 teaspoon dry mustard

1 cup shredded parmesan cheese

1 cup soft breadcrumbs or 1/2 cup dry breadcrumbs

2 teaspoons parsley, chopped

1⁄8 teaspoon ground red pepper

1⁄8teaspoon black pepper

1⁄8 teaspoon garlic salt

1 egg, beaten

3 tablespoons mayonnaise

1⁄2 cup melted butter

1⁄4 teaspoon garlic salt

2 cups shredded parmesan cheese


Spray a 9x12-inch glass baking dish with cooking spray.

Use an additional baking dish if needed.

Drizzle olive oil or butter in the bottom of the baking dish.

Wipe mushrooms with a damp paper towel to clean.

Remove stems, set aside caps and chop stems to add to filling.

In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.

Mix well and then stir in egg and mayonnaise.

Use a small cookie scoop to mound filling onto each mushroom cap.

Melt butter and mix in garlic salt and drizzle over the filled mushrooms.

Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.

Bake for 20 to 25 minutes at 425°F.

Best served hot.

Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).



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