Crab stuffed shrooms

Darci Juris


These little mouthfuls are the perfect blend of crab, seasoning and cheese, atop a baby portabella mushroom (no bread crumbs here).


★★★★★ 2 votes

20 mushrooms
30 Min
20 Min


  • 20
    mushroom caps
  • 1 lb
    crab meat, shredded
  • 1 tsp
    parsley, dried
  • 1 tsp
    basil, dried
  • 2 Tbsp
    scallions, chopped
  • 1/2 c
    gruyere cheese, finely grated
  • 14 c
    cream cheese, room temperature
  • ·
    olive oil spray

How to Make Crab stuffed shrooms


  1. Clean and de-stem mushrooms, set aside. Be careful not to break the mushroom. Use a spoon to scoop out the stem and fibers.

    Heat oven to 350 degrees.
  2. In a medium bowl, mix together next six ingredients.
  3. Lightly spray a cookie sheet with oil.
  4. Fill each mushroom with a dollop of the crab mixture and place on sheet.
  5. Bake for 15-20 minutes, until cheese is melted. Serve.

Printable Recipe Card

About Crab stuffed shrooms

Course/Dish: Seafood Appetizers

Show 3 Comments & Reviews

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