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cheesy crab dressing stuffed mushrooms

(2 ratings)
CarolReams avatar
Recipe by
Carol Reams
@CarolReams
Sarasota, FL

We recently had an appetizer at a restaurant that used a 4 cheese shredded blend to stuff small to medium portobello mushrooms, that were so good! That got ideas floating across the table, hubby started it: What if you added crab meat? Then the idea got rolling full force between us! Make a light dressing/stuffing, nothing overwhelming. This was the result! Hubby was more than well pleased! The crab dressing/stuffing was fluffy and not overbearing in taste. Nice, simple, and delicious!

►
(2 ratings)
yield 2 -3 using large mushroom caps
prep time 15 Min
cook time 45 Min

Ingredients For cheesy crab dressing stuffed mushrooms

  • 3 6 oz
    cans crab meat, drained but not drained dry, just hold the opened can lid on and drain the liquid you can off
  • 1 stalk
    celery, diced about 1/4 c
  • 1 jumbo
    egg, or very large egg, or 2 medium eggs
  • 1 7.5 oz
    package sargento 4 state cheddar shredded cheese blend [or other shredded cheese blend of choice]
  • 1 c
    approximately of italian seasoned bread crumbs
  • ground black pepper to taste
  • 6 4-6"
    portobello mushroom caps [i intended to make these a dinner dish, for appetizers, you could stuff a lot of small mushrooms]

How To Make cheesy crab dressing stuffed mushrooms

  • 1
    Open the 3 cans of crab meat, using the lids to drain off the liquid in each can. The crab meat is very fine, so press down on the opened tin lid, and drain quickly what you can of the liquid without letting the crab meat fall out. Dump what is left in a medium mixing bowl with the remainder of liquid.
  • 2
    Slice/chop one stalk of celery, I sliced mine about 1/8th inch thick, then cut up each slice about the same width. Add to bowl with the crab meat. Mix it around with a long tined dinner fork.
  • 3
    Crack the jumbo egg, or very large, large egg, or two medium eggs into the bowl. Mix that in with the long tined fork.
  • 4
    Add the bag of shredded cheese [if you have an 8oz package of other cheese blend than the 7.5oz Sargento's 4 State Cheddar blend I found at Sweetbay as a new product, it's okay.]
  • 5
    Add your preferred amount of fresh ground black pepper, or canned black pepper. Start adding by degrees the Italian seasoned bread crumbs. Stir after adding with the long tined fork. I think I used about 1C of the seasoned bread crumbs. You want to soak up the liquid in the bowl so the mixture is still damp, but will hold together so you can add generous tablespoons full to the underside of your large mushroom caps to divide the mixture evenly according to size of large mushroom cap. Use your hand to gently pack the dressing onto the mushroom cap and make the sides of the dressing patty neat around the edge of the mushroom cap.
  • 6
    I placed my mushroom caps in a large glass rectangular baking pan, ungreased, that the stuffed mushroom caps fit in [a bigger than 13x9, but could have fit them in the 13x9 glass baking dish]. Covered with foil. Baked at 350 degrees for 30 minutes. Removed foil, and let finish baking uncovered another 15 minutes.
  • 7
    Let stand 5 minutes, then you can get the cooked stuffed mushroom caps out without breaking them.
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