Crab-Stuffed Mushrooms

This is a delicious appetizer to fix for a Derby Day party, New Year’s Eve, the Super Bowl, or just about any occasion.

Serves: 20Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 20


  • 20 large mushrooms (1 lb.)
  • 6 Tbsp. butter, divided
  • 4 green onions, finely chopped
  • 2 Tbsp. minced red bell pepper
  • 1 cup fresh bread crumbs, processed until fine
  • 4 oz. crabmeat
  • 1⁄2 tsp. Creole seasoning or seasoned salt
  • Dash ground black pepper
  • 2 Tbsp. freshly grated Parmesan cheese


  • Preheat oven to 350°F.
  • Clean mushrooms. Trim ends, then twist to separate them from the caps. Chop stems finely and set aside.
  • Melt 2 tablespoons butter; brush over mushroom caps. Lightly butter a shallow 8-inch or 9-inch square baking dish or spray with a nonstick cooking spray.
  • Melt remaining 4 tablespoons butter in a medium skillet. Add chopped mushroom stems, green onions, and bell pepper. Sauté until vegetables are tender, about 6 to 8 minutes.
  • In a medium bowl, combine vegetables with bread crumbs, crabmeat, Creole seasoning, and ground black pepper. Fill mushroom caps, mounding slightly. Arrange in a single layer in the prepared baking dish. Sprinkle each mushroom with a little Parmesan cheese.
  • Bake until mushrooms are tender and stuffing is hot, about 15 to 20 minutes.