Reviewed: May 4, 2012

the recipe was great,I also instead of cans of crabmeat I used 8oz pkg of imitation crabmeat chopped in food processer,4oz of lite cream cheese no mayo,1/2 cup of bread crumbs.1/4c of bread crumbs in the mix and then the other 1/4 rolled the stuffed mushroom cap and sprayed with pam added parm cheese.After baking it i then broiled for 3-5 min for a crispy top

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Reviewer:

janaice

Reviewed: Jan. 30, 2012

Very, very yummy! My husband and I have made these twice. Once forour Christmas Eve party and again recently to a wine party at a friend's house. Both times everyone raved about them. We followed the recipe closely but we added a bit of cooked bacon (or real bacon bits would probably work, too). It doesn't matter if you use chunk crab or canned crabmeat choose according to your preference. We used canned. We put a bit of garlic in the mix as well. Also, we mixed the Parmesean cheese into the crab mixture and then filled the mushrooms. French fried onions crumbled on the top worked nicely. Plain Panko crumbs and fresh parm were also great (batch 2). All-in-all these mushrooms are a nice appetizer that taste like something you would order at an upscale restaurant. Best when served very warm. Enjoy!

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Reviewer:

Leese

Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

I found this recipe in a magazine years ago, made it once, then promptly lost the recipe. I am so happy to have found it again. I did make a few changes that make this dish all the tastier. I used real lump crab and shrimp, cream cheese instead of mayo, and I added panko bread crumbs and broiled for a couple of minutes at the end. Yummy, yummy, yummy! Thank you so much for sharing.

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Reviewer:

LilSunshine202

Reviewed: Aug. 2, 2011

Great basic recipe but can be shot up a bit with 1/4 tsp. cayenne to heat it. We top with Asiago cheese under the broiler, and seat the mushrooms in 1 c. white whine, 2 tbsp. butter and 2 cloves garlic. Mmmmm.

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Reviewer:

JaniceTanton

Cooking Level: Expert

Home Town: Oshawa, Ontario, Canada

Living In: Canmore, Alberta, Canada

Reviewed: Jun. 15, 2011

These were delicious with a few minor changes. First I used large baby portabellas and Fresh Jumbo lump crabmeat instead of canned. I added some minced green pepper to the onion/mushroom saute and added about 4 oz. cream cheese and eliminated the lemon juice. A little old bay and some garlic powder and bread crumbs to the mix. Then stuffed the mushrooms and dredged the top in bread crumbs. Sprayed the tops with nonstick spray and baked. Yummy! Everyone raved! Makes way more than 36.

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Reviewer:

Bonaldduck

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

Living In: Sebastian, Florida, USA

Reviewed: Jun. 4, 2011

Kind of bland.......

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Reviewer:

memphismary

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Cooking Level: Intermediate

Home Town: Ferndale, Michigan, USA

Living In: Memphis, Tennessee, USA

Reviewed: Jan. 31, 2011

Yummy, but I would suggest freshly shredded parmesan, fresh backfin and the bigger the mushrooms the better. I had a lot of stuffing left over. I also didn't use all of the onion/stem mixture.

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Reviewer:

gailc804

Reviewed: Jan. 8, 2011

These were a hugh hit at our new years party

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Reviewer:

briankwaltz

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

Reviewed: Dec. 27, 2010

This was a good started recipe for me. I ended up adding shirmp, and then some breadcrumbs to hold it together. I reccommend some Old Bay seasoning too. It gives it that seafood flavor that I felt was missing.

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Reviewer:

Jenn79

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

Reviewed: Dec. 18, 2010

i really must say, i love stuffed mushrooms and i THOUGHT this was going to be awesome, i ommitted the parsley and mayo not a big fan of mayo, substitute the mayo for 1/2 package of cream cheese. did not add salt, but added a lil season salt very slight bit. and i did use the CAN CRABMEAT, will never do that again, it was not good at all and i think that is what messed up the recipe, this does have very good potential to be a great recipe, it made it taste very fishy, and salty i even rinsed it 3 times and even fryed it to absorb the water.next time i will use imitation crab meat,, hopefully that will do the trick.

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