Crab-Stuffed Mushrooms

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

Difficulty: Easy

Hands-on: 30 minutesTotal: 1 hour

Serves: 20

Ingredients

  • 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
  • ½ tsp. Creole seasoning or seasoned salt
  • Dash ground black pepper
  • 2 Tbsp. freshly grated Parmesan cheese

Directions

  • 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" or 9" 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 6–8 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 15–20 minutes.

Recipe Information

Serves: 20

Ingredients

  • 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
  • ½ tsp. Creole seasoning or seasoned salt
  • Dash ground black pepper
  • 2 Tbsp. freshly grated Parmesan cheese

Directions

  • 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" or 9" 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 6–8 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 15–20 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories50
Total Fat3g
Saturated Fat2.5g
Cholesterol15mg
Sodium85mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars1g
Protein2g