Crab Stuffed Mushrooms

Crab Stuffed Mushrooms aren't just for fancy parties. These come together quickly, taste delicious and are a perfect starter or side dish.

Photo by Lynn W.
Crab stuffed mushrooms

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Ingredients

  • 1

    (16-ounce) package whole mushrooms

  • 8

    ounces Louis Kemp imitation crab flakes. Note: If using crab pieces, chop them into about 1/2-inch slices

  • 5

    green onions thinly sliced

  • 1/2

    teaspoon thyme

  • 1/2

    teaspoon oregona

  • Ground black pepper to taste

  • 1/2

    cup shredded Parmesan cheese, divided

  • 1/3

    cup mayonaisse

  • 1/4

    teaspoon paprika

Directions

Clean the mushrooms with a damp cloth. Remove the stems and take a spoon to gently remove the gills from the mushroom cavity. This gives plenty of room for the crab filling. Mix the mayonnaise, 1/4 cup of the grated Parmesan cheese, onions, thyme, oregano, and black pepper together. When this mixture is well blended, gently fold in the crab meat. Preheat the oven to 350°F. Place the mushroom caps on a baking sheet that has been prepared with non stick spray. Fill each mushroom with about 1-1/2 tablespoons of crab filling. Top each with a little more shredded Parmesan cheese and a little shake of paprika. Bake for about 15 minutes or until heated through and the cheese melted.

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