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Crab Stuffed Mushrooms

Renée G.


This recipe is from Paula Deen.

On one of her shows some time ago she made these stuffed mushrooms with 4 portobello caps as an entrée. I use the same recipe but use smaller mushroom caps and serve as appetizers.


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10 (2 each)
15 Min
20 Min


  • 2 c
    crab meat
  • 8 oz
    cream cheese, room temperature
  • 1 c
    fresh parsley, chopped
  • 1 c
    green onion, chopped
  • 20
    white mushroom caps, wiped clean
  • 8 Tbsp
    parmesan cheese
  • 1 c
    soft bread crumbs
  • ·
    non-stick cooking spray
  • ·
    paula's house seasoning (recipe to follow)

  • ·
    1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder. mix ingredients together and store in an airtight container for up to 6 months.

How to Make Crab Stuffed Mushrooms


  1. Preheat the oven to 375º F.
  2. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste.
  3. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
  4. Makes 20 piece appetizers

Printable Recipe Card

About Crab Stuffed Mushrooms

Course/Dish: Other Appetizers
Main Ingredient: Seafood
Regional Style: American

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