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Crab-Stuffed Mushrooms Recipe

Crab-Stuffed Mushrooms

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (168)

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Average Rating:

Total Reviews: 168

Showing 51-60 of 168

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  • on May 02, 2010

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    I made made this recipe but stuffed 6 portabello mushrooms to have as entrees. I tweaked the recipe after reading the other reviews: sauteed garlic, onion and jumbo lump crab meat, then added old bay with house seasoning to taste, cooled a bit then added to 8 oz. sofened cream cheese and added mozzerella cheese instead of parm. Also precooked the mushrooms for 3 minutes prior to stuffing then baked as directed with panko bread crumbs on top. YUMMY!!! Great entree and will definitely make again, and again...

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  • on April 22, 2010

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    To use this it says to use to taste not use the whole thing..lol What happened to common sense..lol

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  • on April 03, 2010

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    Why make all that extra? Reduce the amount using this recipe:
    1 tbps salt + 3/4 tsp black pepper + 3/4 garlic powder

    Enjoy folks :

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  • on February 23, 2010

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    I really loved this recipe! I tweaked it -- can't help myself. I added some Old Bay and some shredded cheddar cheese. I also added small pieces of cooked bacon on the top. Wow - the bacon made it pop!
    My friends went crazy over it!

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  • on February 12, 2010

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    I doubled the filling recipe and used 4 baby portabellas and 8 white mushrooms, 2 cans of claw meat(store was out of fresh lump will use next timeseasoned salt and garlic instead of house stuff omitted the green onions used fresh grated parm and marble jack cheeses - soften crm ch before mixing-and mix well before adding crab otherwise it will turn to mush use extra bread crumbs for sure these have alot of filling 2 baby portabellas with a nice spinach or arugala and dandilion salad with oranges and walnuts is a PERFECT meal!!!!!!! let me know what you think! kaytie1026@live.com please share other recipes too! Thanks

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  • on January 25, 2010

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    I made these and they came out really yummy. I substitued shallots for the green onion and sauteed them with fresh garlic before adding them to the rest of the recipe. I also dipped the stuffed mushroom in bread crumbs so they were coated instead of just sprinkled. I finished it up by sprinklng parm cheese on top. Very moist, very delicious. My guests loved them.

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  • on January 07, 2010

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    These mushrooms were good but not great. I've had others that I liked alot better. My guests liked them but there were alot left over. But they were descent.

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  • on December 26, 2009

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    I followed the recipe exactly as it said.....BE AWARE that with the house seasoning....DO NOT USE ALL OF IT!!!!! After I dumped all of it into the mixture...I read, "season to taste!" LOL! So, I will definitely make this again....but, without all of the house seasoning and when I do, I will come back and comment! I was really bummed. b/c I was going to bring this to a Christmas dinner.

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  • on December 25, 2009

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    This recipe made about 25 small mushrooms. They were gone in 5 minutes. People ate more than one every time. I recommend doubling or tripling the recipe with gatherings of ten or more. Using more parmesean sounds like a good idea, too.
    Also give some extra time to broil for a nice brown crust.
    I used the crab in the foil packets in the meat department..lots of flavor. These were a big hit! Thanks

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  • on November 30, 2009

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    I'm not sure what I did wrong. I followed readers advice and added horseradish and lemon zest. Maybe my crab wasn't too flavorful (crab claw meat, tried to save some money. But they didn't have any flavor. Topped them w/ the panko crumbs, they got very crispy, but they still weren't very good. I'll try again with better crab meat and let you know.

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