Crab stuffed mushrooms with a little extra attitude!

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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 350 degrees F (175 degrees C).

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  • In a medium saucepan over medium heat, cook and stir the garlic in the butter until tender.

  • In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayonnaise, Italian-style breadcrumbs, salt and pepper. Increase the amount of mayonnaise, if desired. Fold in the crabmeat.

  • Stuff mushroom caps generously with the mixture from the bowl.

  • Pour cooking sherry in a large baking dish. Arrange stuffed mushroom caps, stuffing side up, in the baking dish. Top with remaining Parmesan cheese. Bake 10 minutes in the preheated oven.

  • Raise oven temperature to broil. Continue cooking mushrooms 3 to 5 minutes, or until stuffing is bubbly and lightly browned. Allow to cool slightly before serving.

Nutrition Facts

277 calories; protein 20.9g 42% DV; carbohydrates 8.8g 3% DV; fat 17.5g 27% DV; cholesterol 74.2mg 25% DV; sodium 663.2mg 27% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2010
I diverted from this recipe some... Customized it to my liking. I used Parmesan cheese and smoked pepper jack no Italian seasoning sherry or chili powder I used a couple of teaspoons of hot sauce instead. The way the ingredients collaborated just tasted so divine! I will try to make the next batch like John posted it just to see if I like them. Read More
(14)

Most helpful critical review

Rating: 1 stars
01/25/2004
I thought the parmesan definitely made them too salty. I almost doubled the mayo and it was still dry. I've made others w/ more butter and lemon and different cheeses that were better. I just drowned these in lemon to finish them up. Sry. Read More
(4)
25 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
11/29/2010
I diverted from this recipe some... Customized it to my liking. I used Parmesan cheese and smoked pepper jack no Italian seasoning sherry or chili powder I used a couple of teaspoons of hot sauce instead. The way the ingredients collaborated just tasted so divine! I will try to make the next batch like John posted it just to see if I like them. Read More
(14)
Rating: 5 stars
01/25/2004
What more can I say? These were incredible! I did add a little cayenne and a bit of sherry to the mixture as well. Make sure you purchase a good brand of crab. Good goin' John! Read More
(8)
Rating: 5 stars
01/25/2004
OK I admit that I didn't really read all the directions first. I just mixed everything together threw it on some Portobello mushroom caps for a meal sized portion put it in the oven topped with Provolone cheese. It was so good fast and easy. 11/03 i have made them a few times now and they have turned out very dry when they weren't topped with the provolone. Read More
(7)
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Rating: 5 stars
01/25/2004
These are so awesome! I thought I was eating at a fancy restaurant!!! The sherry gives them the kick they need. Read More
(7)
Rating: 5 stars
01/25/2004
Excellent! Excellent! Emeril Who? Read More
(7)
Rating: 5 stars
01/25/2004
Excellent!! I will definately make these again! Read More
(6)
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Rating: 5 stars
01/25/2004
Recipe tastes absolutely great & is very easy to prepare! I liked using smaller bite-sized mushrooms rather than large ones. Read More
(6)
Rating: 5 stars
01/25/2004
Great mushrooms! I added some cayenne to give them a kick. Be sure to have lemon wedges available. Read More
(6)
Rating: 4 stars
01/25/2004
These are excellent but I'm only giving them 4 stars because they are SO salty. If they come up with a low-salt Parmesan cheese then these will definitely be 5 stars. I was a little low on Paremsan cheese so I topped it off with a little mozzarella which didn't seem to make a difference in the taste. I served this with homemade tomato soup and a side of salad. Delicious! Read More
(5)
Rating: 1 stars
01/25/2004
I thought the parmesan definitely made them too salty. I almost doubled the mayo and it was still dry. I've made others w/ more butter and lemon and different cheeses that were better. I just drowned these in lemon to finish them up. Sry. Read More
(4)