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Stuffed Mushrooms II

"Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley."
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40 m servings 200 cals
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 64
  1. 82 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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.

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-...

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"!!!

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

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 ju...

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'...

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 breadcrumb...

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...

I did not care for these at all, although my boyfriend sort of liked them the next day. I used more cream cheese and less bread crumbs than the recipe called for, but it still seemed like it was...