Crab and Lobster Stuffed Mushrooms

Crab and Lobster Stuffed Mushrooms

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"This is the result of trying to duplicate a seafood chain's recipe. Comes close enough, they're gone the minute they hit the table!"
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20 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 535 mg
  • 21%

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 the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
  2. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
  3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 161 Ratings

Most helpful positive review

In order to duplicate that "restaurant chain"- make these changes- Get rid of the garlic from the mix and add 1/4 to 1/3 cup each sauteed, minced red bell pepper and onion. Bake them in s...

Most helpful critical review

WAAAY too much butter. I don't understand putting a 1/4 c. of butter on the sheet to begin with. I sprayed a piece of foil with cooking spray. (Foil is your friend) Sauteed onion, garlic and ste...

In order to duplicate that "restaurant chain"- make these changes- Get rid of the garlic from the mix and add 1/4 to 1/3 cup each sauteed, minced red bell pepper and onion. Bake them in s...

Great recipe, I don't know if anyone else does this, but I microwave my mushrooms in paper towel prior to stuffing them. This rids the shrooms of excess water, thus avoiding a watered down resu...

Awesome Recipe!! Took advice of others and did 2 cans of crab instead of the lobster. As I made them, I noticed it was a bit dry then added a tbs of olive oil. Also I used italian crumbs instead...

Very tasty, although I made the following adjustments - omitted the crab and lobster because I didn't have any on hand. Chopped up the stems and cooked in a little olive oil with the garlic. Add...

My husband and I agree...tastes just as good as the chain..actually EVEN BETTER. You get more!!! I would make these every day if I could. HINT: Add cheese on top...and make sure it is brown.

This a GREAT RECIPE! The only thing that I will change for the next time is use Italian Bread Crumbs instead of the crountons, 1 1/2T minced garlic, 2cans of crabmeat (leg meat). and omit the 1/...

I made these for an appetizer Thanksgiving Day and they were a hit--some changes: 2 pounds of mushrooms, 3 cans of crabmeat, 1/2 pound of cooked shrimp, chopped. Absolutely Awesome!

This was my first attempt at making stuffed, baked mushrooms. It took me forever to get them into the oven but then I picked my own crab. I really had no idea as to what the filling should ...

Wonderful as prepared. Consistency and flavor of crab/lobster would make a good crab cake. Next time, will use portabello mushrooms with olive oil drizzled on caps. Instead of finger food, make ...

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