Baked Mushrooms Stuffed with Crabmeat Imperial

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Like "chet101" I felt the taste was way too fishy and overpowered the other ingredients. It was kind of frustrating after doing all that chopping and mincing of those otherwise nice ingredients. I cut back the mayonaise as others still suggested but I still felt it was too wet. The moisture I detected seemed like water from the mushrooms and suspect more cooking would have solved that issue. If I were to make these again I would likely steam my own crab and eliminate the fish taste of store bought prepared crab. At the very least make sure and drain every ounce of liquid before adding the crab.

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Tasty is an understatement for this recipe. This is the best crab stuffed mushroom recipe I have tried. The only thing I altered was to add a tsp. of almond flour to the mix, since some reviewers complained abut it being watery. I put a small amount of butter and white wine in the bottom of the pan before baking. This was dinner, with salad and bread. This recipe is a keeper!

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First stuffed mushroom recipie i have tried! Use a poblano pepper and a small jalapeno pepper finely chopped in place of the bell pepper. Had to use regular white mushrooms as the cremini mushrooms at the store were small and few. Turned out great and a big smash at the party! Will add alot less mayo next time too. Other than that, these are GREAT!

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Will try again, but with less mayo. It seemed to me to be too wet and that covered up the true taste of all the other ingrediets.

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As,always. Another great one that my whole family loved. I only added ground ginger,,kicked it up just 1 more notch. Baaaaaaaaaaammmmmmmmm

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This recipe was so easy and tasted fantastic, it sounds so elegant and yet was very easy to make. the taste was magnificent, I can't express how wonderful it is.

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I felt the crab over powered everything else in this recipe. I really like crab, but this was too much.

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I did enjoy these mushrooms yet they lacked the zing I was looking for. I suggest using less mayo, my mushrooms became a bit watery.

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I served this as a main luncheon course along with a salad. I used the same amount of ingredients but only 4 portabello caps, added a small amount of flavored bread crumbs and shredded mozarella. 15 mins at 350 was not quite enough time to brown them so I put them under the broiler until the top crisped. Everyone raved about this recipe. It's definitely a keeper.

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I made these last thanksgiving my first year to cook and the best I ever had. not a one left and making them again this year.