Stuffed Mushrooms I Recipe -
Stuffed Mushrooms I Recipe
  • READY IN 40 mins

Stuffed Mushrooms I

Recipe by  

"Incredibly easy and taste even better! There are never any left over!"

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
  2. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
  3. Whip the cream cheese until smooth.
  4. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
  5. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2008

This is an excellent recipe. I added a little lemon juice, all the stems and 1/2 cup of parmeson cheese. With all the stems being used, you'll have some left over. It made a wonderful spread on slices of french bread. Just bake at 350 until crispy. I also pre-cooked my mushroom caps so they would become waterlogged once stuffed. Place on cookie sheet with bap side up and brush with olive oil. Roast at 400 degrees for 6-7 min, or until they are golden and liquid begins to seep out. Place cap side up on papertowels and seal in airtight container until ready to use. Pre-cooking does a wonderful job at keeping the mushrooms from becomming watery, gooey messes.

Most Helpful Critical Review
Apr 08, 2006

This is an easy recipe if you like things on the bland side. I made this twice, first time by the recipe and it was rather dry and tasteless. The second time I omitted the garlic salt and used fresh garlic and salt and pepper. Then a dash of parsley, about a Tbsp+ of mayo, 1/4 cup shredded parmesan, ALL of the mushroom stems minced up, and about 1 Tbsp lemon juice and with all the additions it increases the size of recipe so you need more mushrooms. Now the next time I make it I will try doing just what I said but will omit the parmesan and increase the crab. Nevertheless now its a great recipe!! thanks for the base you offered to start with but definately needs a kick.


49 Ratings

Feb 26, 2006

I wanted a crab stuffed mushroom that was simple and easy, and this recipe fit the bill perfectly. I did make just a few additions though. Firstly, I used herb and garlic seasoned cream cheese and skipped the garlic salt. Secondly, because I used canned crab and I was concerned it might be "fishy", I added a teaspoon of lemon juice and a small amount of lemon zest. The lemon was the first thing everyone commented on and they all thought it really complemented the other ingredients.

Jan 31, 2005

Pretty good recipe, but lacking something. Filling needs more zip. I might try again adding Old Bay Seasoning or something instead of or in addition to garlic salt. Overall, easy to do and attractive, tasty results.

Jan 25, 2010

After reading the other reviews I modified the recipe and was very happy with the results. I used spinach/artichoke flavored cream cheese, 2 cans of crab, 1/2 c parmesan, lemon juice and zest, minced garlic, salt and pepper, and all the stems. I have a lot more filling than mushrooms but that's OK! I also put the filling into a Ziploc bag and cut off a corner to fill the mushrooms, this made it really easy. I baked them on a broiler pan since there were several comments about extra liquid and I hate soggy mushrooms. I also pre-cooked the mushrooms like one reviewer suggested. Turned out great and were a hit at the party!

Jul 06, 2007

I brushed the mushrooms with garlic spread and added 1 cup of shredded cheese (Italian mix) to the stuffing. I topped with italian bread crumbs and right before serving, more italian shredded cheese. These are the best stuffed mushroom we've ever had!

Mar 10, 2003

These were delicious! I doubled the recipe and there still weren't any left over.

Jun 16, 2007

Flavor was good, though not as flavorful as I'd hoped. I forgot the garlic salt, but sprinkled the top with a parmesan/bread crumb mixture. It made more stuffing than we had mushrooms for, so we had the rest on crackers. I think I prefer it as a spread than stuffing for mushrooms.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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