Heavenly Mushrooms Stuffed with Crab Meat

Beth Streeter


This is my own recipe that I have developed over years. Today for the first time I measured everything. If you want a mushroom for a meal use large mushrooms if you are doing for a appetizer use small. This recipe is based on using small mushrooms. If you are using large you may have to cook it a little longer.

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makes Approx. 40 small mushrroms


15 Min


20 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
If you love seafood, then you'll love these! The stuffing is delicious and I really liked the addition of different color bell peppers. I used small mushrooms because I like to serve one bite appetizers, but try using larger mushrooms for a great meal. They're delish!


1 lb
crab meat (you don't have to use lump, but do not use just claw meat)
20 oz
fresh mushrooms, either button mushrooms or small portobello
1/4 c
diced orange bell pepper
1/4 c
diced green bell pepper
1/4 c
diced sweet onion
3/4 c
1/2 c
mozzarella cheese, shredded
1/3 c
seasoned breadcrumbs
1 c
sharp provolone, shredded and set aside

Directions Step-By-Step

Put crab meat, peppers, onion, mayo, bread crumbs, and mozzarella cheese into a bowl and mix. I use my hands.
Take a 9x13 inch baking dish and spray with spray oil such as Pam.
Take the stem out of each mushroom and with your hand place crab meat mixture in firmly, making it rounded and place in your baking pan.
Do with with all of the mushrooms until all of the crab meat mixture is gone.
Sprinkle with 1 cup of shredded sharp Provolone.
Bake at 450 degrees for 20 to 25 minutes.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy