Stuffed Mushrooms with Crab

A tasty crab and mushroom appetizer that is quick and easy to make.

Serves: 6Prep: 20 minutesCook: 5 minutesTotal: 25 minutes

Serves: 6


  • 12 large mushrooms, rinsed
  • 2 tablespoons butter
  • 1⁄3 cup green onion, chopped
  • 2 cloves garlic, minced
  • 1⁄4 cup red bell pepper, chopped
  • 1 (8 oz.) can lump crab meat
  • 1 egg
  • 1 teaspoon old bay seasoning
  • Salt and pepper, if desired
  • 1⁄4 box Parmesan cheese
  • 1⁄4 cup Panko bread crumbs


  • Preheat oven to 350°F.
  • On cutting board, trim the stems from the mushrooms and chop stems. Use a spoon to carve out a little of the bottom of the mushroom to give you more space for the filling.
  • Melt butter in a medium saucepan over medium-low heat, and sauté the mushroom chopped stems, green onion, garlic and red bell peppers about 4 minutes.
  • In large bowl, combine crabmeat, sautéed mixture, egg and old bay seasoning; add salt and pepper, if desired. Mix until well combined.
  • With a spoon, fill each mushroom cap with the filling, rounding off the top, and place them in a baking sheet. Sprinkle tops with Parmesan cheese and bread crumbs.
  • Place baking sheet in the oven for 20 minutes, or until filling is golden brown. Remove from oven and serve immediately.