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Fungus Stuffed, Covered, Baked and Browned: Crab Stuffed Mushrooms

June 23, 2012

Who doesn’t love seafood? Well obviously people allergic to it… enh, wait – ok, misfire.

I love seafood! I could eat it three meals a day and nosh it for snacks too. Of course I’d probably die of mercury poisoning in the not so distant future, but that’s me, culinary risk taker!

Today I present you with a nice little addition to almost any meal: Crab Stuffed Mushrooms.  I don’t bulk mine up with breadcrumbs. This is actually low carb and gluten free dish (check your seafood

seasoning), so bonus!

These are really easy and fun to make. You’ll spend the most time chopping the onion, garlic and mushroom stems but by the time you smell them from the oven you’ll feel like it’s been hours since you’ve eaten. Yum!

Find Mushrooms with Caps Sealed to Stems

Find Mushrooms with Caps Sealed to Stems


  • 1 pint of mushrooms, button or baby Bella
  • ½ medium onion
  • 2 garlic cloves
  • 1 6 oz. can of crab meat
  • 1 tablespoon butter
  • ½ teaspoon old bay or seafood seasoning (check for GF)
  • ½ cup shredded cheese, Italian blend or favorite mixture
  • ½ cup shredded cheese – additional for topping

    Chop Mushroom Stems

    Chop Mushroom Stems

Finely dice your onion and grate your garlic with a microplane, sauté in 1 tablespoon of butter while you chop the stems of your mushrooms. Make sure the mushrooms you select at the store have their tops sealed to the stems. The ones that are open have been picked too long and will be woody- this is especially important since we’re using the stems. Give them a nice dice, slightly larger than

Saute Onion and Garlic in Butter

Saute Onion and Garlic in Butter

the onion. Add these to your pot and sauté with the garlic and onion.

Add your seafood seasoning and any fresh herbs you might want to use like thyme or oregano.

Saute Stems in Butter with Onion and Garlic

Saute Stems in Butter with Onion and Garlic

When onions are translucent and stems have given off their liquid, turn off heat and add your crab and first batch of cheese. Stir to combine and begin stuffing your mushroom caps. After filling each cap, go back over each and mound more filling on top until they are all evenly filled.

Place mushrooms in a foil lined cake pan or parchment lined baking sheet and cover evenly with remaining ½ cup of cheese.

Place in a 350 degree oven for 20 minutes. For crisp tops, broil until browned following baking.

I love to serve these as an appetizer to homemade pizza or as part of a cocktail party spread. The filling can be made in advance and frozen. You may also pre-stuff your mushrooms the night before and refrigerate until baking.

One Comment leave one →
  1. joeuhz permalink
    June 24, 2012 7:28 PM

    Gosh! gotta try this cool recipe 🙂

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