Crab Stuffed Mushrooms Appetizer


Crab Stuffed Mushrooms Appetizer

Course Appetizer, holiday food
Cuisine American
Author Catherine’s Plates


  • cutting board
  • medium skillet
  • medium bowl
  • 9 x 13 baking dish
  • spatula, spoon


  • 16 oz large mushrooms (15-20)
  • 1/4 yellow onion, diced small
  • 1 TBS cooking oil
  • 1 tsp minced garlic
  • 4 oz cream cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 oz crab (ready to eat)
  • 2 TBS fresh parsley, chopped
  • 1 large egg, beaten
  • 1/2 cup parmesan cheese, shredded
  • 1/4 cup original bread crumbs
  • 1 TBS dried chives
  • 1/4 cup butter, melted
  • additional parmesan cheese, shredded TOPPING
  • fresh parsley, chopped GARNISH


  • Using a wet paper towel, wipe off any dirt from mushrooms. Cut off stems from mushrooms and dice into small pieces.
  • In a medium skillet over medium heat add 1 TBS cooking oil and heat up. Add in diced onion and diced mushroom stems. Cook for 2 minutes. Stir in minced garlic and cook for 30 seconds. Season with salt & pepper. Turn off heat. Add in cream cheese and stir until melted & combined. Place mixture into a medium bowl.
  • Place crab meat onto a plate. Sort through & pick out any shells. Place crab meat into bowl of mixture. Mix in 2 TBS fresh chopped parsley, egg, 1/2 cup parmesan cheese, 1/4 cup bread crumbs, and 1 TBS dried chives, to combine.
  • Spray a 9 x 13 baking dish with non-stick cooking spray. Place mushrooms cap side down in baking dish. Brush melted butter all over mushrooms. Place mixture into mushrooms mounding at the top.
  • Top with additional parmesan cheese.
  • Bake in a 375 degree preheated oven for 20-25 minutes. Garnish with additional fresh chopped parsley