Mushroom caps made famous by Grandma

Samantha Jacobs


These are a HUGE hit in my house. On christmas eve my family does a buffet style of finger foods instead of a big sit down meal. so here are the mushroom caps super yummy and warm "pickins" as grandma calls them.

★★★★☆ 4 votes
8 ( at 2 caps per person)
15 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
There are so many yummy flavors in these stuffed mushrooms. The stuffing, cream cheese and crab meat is delicious. Then to top it off with wonderful garlic butter. If you want a little extra kick sprinkle more red pepper flakes. Place these on the table and watch 'em disappear. Your guests will be impressed!


16 large
fresh mushrooms, stems removed
6 oz
chicken flavored dry stuffing mix
8 oz
cream cheese, softened
11 oz
imitation crabmeat, flaked
1 1/3 c
butter reserve half
2 clove
garlic, peeled and minced
1/4 tsp
garlic powder
salt and pepper to taste
crushed red pepper flakes to taste


1Preheat oven to 350 degrees F (175 degrees C).
2Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
3Prepare chicken flavored dry stuffing mix according to package directions.
4In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
5In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

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