Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

172

"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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Ingredients

40 m servings 167 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
  3. Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  4. Bake for 15 minutes. Remove from oven, and serve immediately

Reviews

172
  1. 252 Ratings

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Most helpful positive review

I used frozen imitation crabmeat and Kraft fat-free mayo. I also add the stems to the mix. These are delicious! I love stuffed mushrooms so any time I can try them a different way I am up for...

Most helpful critical review

I love mushrooms but was a little dissappointed with these. Also they definitely have to be served right away b/c they are better hot.

I used frozen imitation crabmeat and Kraft fat-free mayo. I also add the stems to the mix. These are delicious! I love stuffed mushrooms so any time I can try them a different way I am up for...

These were very tasty and very easy! I made these with Portobello mushrooms and served them as an entree. I added some red bell pepper. I didn't have any savory so I didn't include that but I di...

Made these for New Year's Eve... They were GREAT! Best (and easiest) stuffed mushrooms I've made. I didn't have savory, so I substituted garlic (garlic goes with everything!) and I added a 1/2 ...

I host a gourmet New Year's eve party every year, I am always looking for an easy but delicious recipes for this function, I have a group of friends that have very discriminating palates, when I...

I love mushrooms but was a little dissappointed with these. Also they definitely have to be served right away b/c they are better hot.

THE BEST!! I did not have savory so I just used a bit more thyme and I also added garlic - this was a hit!! My hubby asks for these all the time. I just made a big batch of the stuffing, used...

Very good and easy to make recipe. I substitued the mayonaise with Ranch dressing, but in the future would actually substitute them both for some melted butter. Also, we topped some with shred...

Loved them! Made them for a shower after a trial one with another recipie from this site. THis one won hands down. I added about a third cup of the chopped stems. I also used a parmesean/r...

I love this recipe! My dad had his own recipe for many years but when he had these he asked me to send it to him so he could make them for his company party. The only change that I’ve made is ...