If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
12 stuffed mushrooms
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.

  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts

279 calories; protein 17.4g 35% DV; carbohydrates 17.5g 6% DV; fat 15.6g 24% DV; cholesterol 132.4mg 44% DV; sodium 388.6mg 16% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2008
These stuffed mushrooms are amazing. I have tried to make others from recipes on this site but this one really stands out. The whole package of cream cheese is needed as it makes the filling so creamy. I also increased the green onions to 3 and chopped them finely. I doubled the crab and shrimp which I pulsated in a mini-food processor/chopper first to make it finer. The finishing touch was a ton of freshly grated parmegiano reggiano on top of the mushrooms. I also cooked the mushrooms for a bit longer than what the recipe called for as I wanted the mushrooms to be fully cooked. Then I broiled for a few minutes until the cheesy tops were browned. Mmmmmm good. This was a huge hit at the last family gathering. Everyone could not get enough. Read More
(104)

Most helpful critical review

Rating: 3 stars
11/09/2007
I hate to be the party pooper but I thought this was just OK. For me it needed a little more kick -- more oomph -- not sure what. Was a little bland for my taste. Will probably keep looking for another recipe. Read More
(22)
111 Ratings
  • 5 star values: 66
  • 4 star values: 28
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
08/22/2008
These stuffed mushrooms are amazing. I have tried to make others from recipes on this site but this one really stands out. The whole package of cream cheese is needed as it makes the filling so creamy. I also increased the green onions to 3 and chopped them finely. I doubled the crab and shrimp which I pulsated in a mini-food processor/chopper first to make it finer. The finishing touch was a ton of freshly grated parmegiano reggiano on top of the mushrooms. I also cooked the mushrooms for a bit longer than what the recipe called for as I wanted the mushrooms to be fully cooked. Then I broiled for a few minutes until the cheesy tops were browned. Mmmmmm good. This was a huge hit at the last family gathering. Everyone could not get enough. Read More
(104)
Rating: 5 stars
11/07/2007
This is a wonderful recipe! I brought this appetizer to a dinner party and everyone loved them. I should have made more. The only change I made was to leave out the shrimp (It's a texture thing with me). Also, I doubled the recipe because I wanted to make 24 mushrooms. It turns out that a single recipe would have easily filled 24 medium sized mushrooms, or close to it. I had a lot of left over filling. I will definitely be making these again. Read More
(39)
Rating: 4 stars
02/01/2008
Great Recipe. Used 2 green onions; added a couple of dashes of Old Bay Seasoning; added parmesan cheese to the bread crumbs Read More
(36)
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Rating: 5 stars
11/01/2007
Didn't change a thing - these were awesome! I might add a bit of parmesan cheese to the breadcrumbs used for the last step! These will be added to my collection of appetizer favorites! Use a teaspoon to fill the caps. It makes it very easy to fill and shape the stuffing!!! Read More
(24)
Rating: 5 stars
05/29/2008
Absolutely amazing! I made them into stuffed portobella mushrooms which worked great and actually used 2 cans of tiny shrimp (6 ounce) and 1 can of crab meat (6 ounce) My boyfriend and I had 2 each and we were both stuffed: SO GOOD!!! Read More
(24)
Rating: 3 stars
11/09/2007
I hate to be the party pooper but I thought this was just OK. For me it needed a little more kick -- more oomph -- not sure what. Was a little bland for my taste. Will probably keep looking for another recipe. Read More
(22)
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Rating: 5 stars
11/05/2007
Delicious! I added an extra green onion and baked a little bit longer just to get the mushrooms really soft. This made enough to fill 24 medium sized mushrooms. Read More
(19)
Rating: 4 stars
12/28/2009
I wish I could give these 4.5 stars! I saw no need for the egg yolk so omitted it. My Christmas crowd enjoyed these and I would make them again with a few changes--I think some parmesan mixed in would add a little something extra and fresh chopped parsley would give nice color and flavor also. This did make much more filling than you need for 12 mushrooms--it would probably easily fill 24. Thanks for sharing the recipe! Read More
(18)
Rating: 4 stars
04/26/2011
This was excellent. I did follow the suggestion of another reviewer and added some grated parmesan and 1/4 cup of the chopped stems and I used frozen drained shrimp cut up fine. I cut the stuffing in half and it worked out just right using a large package of mushrooms (16 oz). This is a keeper for me. Read More
(12)