recipe reviews for:

Crab Stuffed Mushrooms

“This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.”

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Reviewed: Nov. 6, 2009

Delicious! I tried making these with cream cheese and mayo. Mayo wins, hands down. Use some sharp cheddar cheese and garlic salt to add more flavor. I also used the small muffin pans for each mushroom - it keeps them separated and eay to fill. With the amount of filling, I always seem to fill 24 mushrooms so aim for that instead of a pound of mushrooms.

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jhm

Home Town: Jacksonville, Florida, USA

Living In: Plano, Texas, USA

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Reviewed: Nov. 2, 2009

good but may be able to find a better one

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joleen

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Reviewed: Sep. 7, 2009

These weren't quite what we were looking for...they were ok, but my husband felt they needed a breading of some sort. Still searching for the "PERFECT" recipe.

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sleepycook

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

this recipe was great, but i changed a lot of it. i make stuffed mushrooms alot. instead of mayo I used cream cheese. I also sauteed the mushroom stems in olive oil and lots of garlic. Then I added all the other ingredients as written. I brought these to a party this weekend, they were the first dish gone, and everyone wanted more! There is no way to mess these up!

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PattiH

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Reviewed: May 17, 2009

Really, really good!

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QueenB200

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Reviewed: May 9, 2009

I make htese for my wife who loves stuffed mushrooms. They are quite easy to make. The key is the green onions. They seem to add a flavor that makes these complete. I sometimes add bread crumbs to the mix if it seems to wet. Easy to overdo it with the mayo.

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fdchef

Cooking Level: Expert

Home Town: South Bound Brook, New Jersey, USA

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Reviewed: Mar. 21, 2009

WOW enough said

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Tiffany Vranick

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 11, 2009

I used stuffing mushrooms and not button mushrooms. After the 15 minutes was up, I felt that my mushrooms were not quite done and that they needed something to hold the mixture together. So, I put a quarter slice of provolone on the top and put them back into the oven. Although I had problems (which may be related to the size of my mushrooms);the flavor was good.

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APECHACEK

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Reviewed: Feb. 16, 2009

We used imitation crab and that was too sugary for me. Also didn't like the mayo. husband liked them but think i will try this once more using cream cheese instead of mayo and fresh crab meat.

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pixiegirl721

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Reviewed: Jan. 3, 2009

Soggy and not so tasty

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Dec. 24, 2008

Oh my goodness are these de-lish! I made the original recipe and then for a twist added feta cheese to some. My only advise is to listen to advise, don't wash under water!

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Tracey Bonne

Cooking Level: Expert

Living In: Margaretville, New York, USA

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Reviewed: Oct. 28, 2008

melt in your mouth delicious!

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heymeliss

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 5, 2008

so easy, and so great! I used imitation meat, no one knew! I also added some bread crumbs on top which I thought was a great addition!

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KrisCanDew

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

Add Swiss Cheese and more garlic.

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Nicole

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Reviewed: Jul. 9, 2008

found it quite tasteless really. crab flavour did not come through. Like them better with ground beef or veggie mix. waste of crab meat.

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dana

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: May 19, 2008

These were not good at all. The only thing you could taste was the oregano. Very overpowering.

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momothree

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Reviewed: Mar. 19, 2008

I don't know what I did wrong with these. They were so watery. Maybe because I used packaged crab??

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Jan. 6, 2008

These were very good. Instead of 7 oz of crab, I went to a fish market and bought 10 oz of fresh crab meat. That cured any "too wet" problem others were concerned about. I also cooked them five minutes longer, adding some shredded cheese to the top for those last few minutes. Very nice.

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Michelle

Cooking Level: Expert

Home Town: Brawley, California, USA

Living In: Monterey, California, USA

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Reviewed: Jan. 2, 2008

Delicious! I made these for Christmas Eve and they turned out great. Very well seasoned. I aded some bread crumbs to the mix to dry up the filling a tad.

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JANELLEMP

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Reviewed: Dec. 27, 2007

This mushrooms were sooooo yummy. The best crab stuffed mushrooms i have ever tasted so far. I made to baking dishes of them and all i got out of them were 5 mushrooms. All the others my fiance was shuffling down as crazy. He agreed that these were the best crab stuffed mushrooms he ever had. Thanks so much for the recipe. And to all the others that are reading the reviews this is an absolutely keeper and so easy to make.

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