Wednesday, January 22, 2014

Crab Stuffed Mushrooms

This is the closest recipe to mine that I could find and I will be tweaking my recipe with some items I think will enhance them.  The major difference in the way mine are put together is bread crumbs . . . I use italian seasoned bread crumbs because I love the taste.  I have never used veggies, but I think the addition of roasted red peppers and would be awesome.

Use the ingredients you like!  Recipes are a guide based on someone else's taste . . . make them your own!

Crab Stuffed Mushrooms have always been one of the most popular appetizers when I entertain and I never leave them out of a party.


  • 1 pound large mushrooms
  • 6 tablespoons butter
  • 3 green onions, minced
  • 3 to 4 tablespoons minced red bell pepper
  • 4 ounces crab meat
  • 1 cup fresh fine bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cajun or Creole seasoning blend
  • 1/8 teaspoon pepper
  • 2 tablespoons Parmesan cheese


Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. 
Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.
Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. 
Fill each mushroom and sprinkle  with a little Parmesan cheese, if desired. 
Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
Makes 16 to 20 stuffed mushroom appetizers.

Source: Diana Rattray @

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