Crab-Stuffed Mushrooms

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Considering the butter Paula normally uses, these mushrooms were not greasy at all, that was the best thing about the recipe. I bought expensive crab meat and high quality Parmesan cheese. The mushrooms were a bit fishy and salty, but followed the recipe to a T... Probably won't make them again.

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These are delicious. Sauteed onion and garlic first then added the bread crumbs til golden. I also used the chive cream cheese. Added parmegiano reggiano..yummo. In baking dish added 3 tablespoons of butter in chunks with 1/4 cup of wine. When done cooking spooned sauce over each shroom. Also, I used the crab claw meat, much cheaper and just as delicious. Winner, winner!!

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This was a EASY to make, and BIG hit! My family told me to make MORE next year...I would recommend getting the big stuffer mushrooms. The caps I stuffed were ok, but shrink during cooking. It was still very yummy!

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This recipe right here is why my family comes over for Christmas.

I cook mine in a muffin tin, with butter in the bottom. SCRUM!

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Tried these for Thanksgiving and they were a big hit. The one thing I love more than mushrooms is seafood, so to put the two together is a win..win for me. I did however exclude the cream cheese and saute the onions, crabmeat and seasoning in 2 tablespoons of butter adding garlic; the parsley was added at the end. The saute prevented drying since I did not use cream cheese. They turned out great. This one is a winner. Thanks again Paula!!!

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I hated this recipe! I followed the directions perfectly and even bought the more expensive crabmeat and I was so disappointed. All I could taste was hot fish.

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To Semaramystic...the 1 CUP salt, 1/4 CUP pepper and 1/4 CUP garlic was to make a BATCH of house seasoning. If you'd read the whole thing the directions say "mix all together and store up to 6 months". It certainly wasn't meant to all be used for this one recipe!!!

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The stuffed mushrooms were good, but the crab omlettes we made the next morning with the left over stuffing were to die for!

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These was amazing .. However ... for a novice cook, they probably would not have second-guessed "1 CUP salt, 1/4 CUP pepper, etc." My husband and I looked at it and thought .. ahhh no! Enough salt in the crab. We only used 1/2 a tbsp and it was just perfect! Typo?? :

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DELICIOUS!!!!! I subbed imitation crab meat and dried parsley and this dish was still finger-licking good! I used baby bellas and also combined my bread crumbs with melted butter to make more of a crust. These mushrooms rival any that I have eaten in a restaurant.