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

Stuffed Mushrooms II

Recipe by  

"Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
  3. In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
  4. In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
  5. In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
  6. Bake for 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2003

Made them for my in-laws and they went over big! Added a little garlic and topped them with mozzerella. Will defintely make these again.

Most Helpful Critical Review
Sep 08, 2005

I found these didn't have much taste and had a doughy texture.


82 Ratings

Nov 22, 2010

This is a great recipe. I read the reviews and cut back on the bread crumbs as well (back to about a cup). I also added minced garlic to the sauté, and on the breadcrumbs on top added about 1/4-1/2 tsp. of cajun seasoning as well as parmesan cheese. My caps needed an extra 10 minutes to cook but they were kind of large so adjust accordingly. Enjoy!

Dec 06, 2003

This was terrific! Guests rave, and think I'm a gourmet! I use a whole 8 oz. block of cream cheese and a little less bread crumbs. The filling is so creamy and tasty! A "must try"!!!

Nov 01, 2003

I am making another batch right now! I had a party last night and everyone loved them...even know seafood haters. I left out the egg and used half as much cream cheese, added a little lemon juice for moisture and the stuffing was fluffier, but still held together. I will definitely make this one again!

Jan 09, 2004

These were not good, I wish I had made something else New Years Eve. The stuffing is thick and bland. I think it is probably due to there being too much bread crumbs in the recipe. We couldn't taste the crab or cream cheese or even the onion. Don't waste your time with these.

Oct 25, 2003

I made it for my boyfriend and roommate and we personally liked it a lot. However, I think the recipe did not need that much breadcrumbs as indicated, because in the end I had excess breadcrumbs that did not stay on the mushrooms and fell into the baking pan instead. It made a small mess and it also affected the taste of the mushrooms.

Aug 10, 2011

Good! I skipped the egg because I don't really care for the texture it gives stuffed mushrooms and used just a little olive oil instead of butter. Also skipped the onion and added garlic. Thanks :)


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 390 mg
  • 16%

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

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