-
-
My review
Crab Stuffed Mushrooms
Wilma Scott
"This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 167Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 223323 Ratings
-
-
-
-
-
Most helpful positive review
11/7/2005
I used frozen imitation crabmeat and Kraft fat-free mayo. I also add the stems to the mix. These are delicious! I love stuffed mushrooms so any time I can try them a different way I am up for...
Most helpful critical review
2/9/2003
I love mushrooms but was a little dissappointed with these. Also they definitely have to be served right away b/c they are better hot.
Most helpful
Most positive
Least positive
Newest
11/7/2005
I used frozen imitation crabmeat and Kraft fat-free mayo. I also add the stems to the mix. These are delicious! I love stuffed mushrooms so any time I can try them a different way I am up for...
1/3/2003
These were very tasty and very easy! I made these with Portobello mushrooms and served them as an entree. I added some red bell pepper. I didn't have any savory so I didn't include that but I di...
1/24/2003
Made these for New Year's Eve... They were GREAT! Best (and easiest) stuffed mushrooms I've made. I didn't have savory, so I substituted garlic (garlic goes with everything!) and I added a 1/2 ...
1/25/2003
I host a gourmet New Year's eve party every year, I am always looking for an easy but delicious recipes for this function, I have a group of friends that have very discriminating palates, when I...
2/9/2003
I love mushrooms but was a little dissappointed with these. Also they definitely have to be served right away b/c they are better hot.
3/12/2005
THE BEST!! I did not have savory so I just used a bit more thyme and I also added garlic - this was a hit!! My hubby asks for these all the time. I just made a big batch of the stuffing, used...
3/19/2002
Loved them! Made them for a shower after a trial one with another recipie from this site. THis one won hands down. I added about a third cup of the chopped stems. I also used a parmesean/r...
6/2/2005
Very good and easy to make recipe. I substitued the mayonaise with Ranch dressing, but in the future would actually substitute them both for some melted butter. Also, we topped some with shred...
4/7/2002
My boyfriend and I thought that these mushrooms were better than any we've had out at restaurants. I added about 1/2 cup of grated sharp cheddar cheese to the filling, and before baking, I put ...