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

How to Make Becky's Stuffed Mushrooms


  1. Preheat oven to 400 degrees.

    Saute celery, onion, and in butter for 2 minutes, transfer to a
    plate and cool in the refrigerator.
  2. While 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.
  3. Place 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.
  4. Bake in oven for 12 to 15 minutes until cheese is lightly browned.

Printable Recipe Card

About Becky's Stuffed Mushrooms

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