Becky's Stuffed Mushrooms

Becky Hudgins


These are simple to make.I think they taste better than restraunt stuffed mushrooms.

★★★★★ 1 vote
30 Min
15 Min


1 lb
fresh mushrooms - medium size (36)
2 Tbsp
unsalted butter
1/2 c
finely-chopped celery
3 Tbsp
finely chopped onions
6 stick
green onions use white and green do not saute
1 clove
garlic finely chopped
1 lb
crab meat (can use claw meat)
1 c
oyster crackers crushed finely
1/2 c
bread crumbs adjust to dryness
3/4 c
shredded mozzerella cheese
1/2 tsp
garlic powder
1/4 tsp
old bay seasoning
1/2 tsp
ground black pepper
1/2 tsp
everglade seasoning
1 large
1/2 c
6-8 slice
mozzerella or parvolne cheese


1Preheat oven to 400 degrees.

Saute celery, onion, and in butter for 2 minutes, transfer to a
plate and cool in the refrigerator.
2While vegetables cool, wash mushrooms and remove stems. Set caps to the
side and finely chop half of the stems. Discard the other half of the
stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom
stems, and all other ingredients (except cheese slices) and mix well.
3Place mushroom caps in individual buttered casseroles or baking dishes
(about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
4Bake in oven for 12 to 15 minutes until cheese is lightly browned.

About this Recipe