Recipe by Lisa Felton Nash
"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!"
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minced green onion
cooked crabmeat, finely chopped
dry bread crumbs
shredded Monterey Jack cheese
dried dill weed
1 1/2 pounds
fresh button mushrooms, stems removed
shredded Monterey Jack cheese
dry white wine
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
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.
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!
i love crab and shrooms and cheese, how could you not like theis? well you need to love all, and if you do, you will make this over and over again as i have, the touch of wine is great, didn't have enough butter so mixed it with some imperial margarine, turned out great, choose the right size of shrooms, so that the rest of the stuffing, does not go to waste, well it wont, because you can freeze it, do not freeze with stuffing in the shrooms, please tryt his at least once, i have turned non shroom lovers into shroom lover's with this great recepie, it will be at arms lengths at all times, as an anytizer!
Beautiful recipe BLUEYEZ! I made this for an eid party but I mixed mini shrimp in with the crab. The taste was amazing!
Wonderful! I left out the butter, to make a healthier version, and they were still great.
I used shrimp instead but its just as good! Great recipe!
Gosh, these were good! I changed a couple things -added garlic with the onions, cooked the crab with the garlic and onion, and added Perfect Pinch Lemon Herb Spice (didn't have Dill) - but the base recipe would stand on it's own. Will definitely make again and share. They have an amazing taste...must be the wine!
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Crab-Stuffed Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 229
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