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Crab-Stuffed Marinated Mushrooms

 Crab-Stuffed Marinated Mushrooms
“This recipe was given to me by a friend and I've made it many times over the years,” writes Shirley Doyen from Yorba Linda, California. "It's easy, quick to put together and always well-liked.” Who'd guess that it's lower in fat, too?
20 ServingsPrep: 15 min. + marinating Bake: 20 min.


  • 20 large fresh mushrooms
  • 1 cup fat-free Italian salad dressing
  • 1 egg, lightly beaten
  • 1-1/2 cups canned crabmeat, drained, flaked and cartilage removed
  • 3/4 cup soft bread crumbs
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup finely chopped onion
  • 1 tablespoon lemon juice


  • Remove mushroom stems; discard or save for another use. Place
  • mushroom caps in a large resealable plastic bag; add Italian
  • dressing. Seal bag and turn to coat; refrigerate for 8 hours or
  • overnight.
  • In a small bowl, combine the egg, crab, bread crumbs, mayonnaise,
  • onion and lemon juice. Drain and discard marinade; stuff mushroom
  • caps with crab mixture.
  • Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 375° for 20-25 minutes or until stuffing is
  • lightly browned. Yield: 20 appetizers.

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Crab-Stuffed Marinated Mushrooms (continued)

Nutritional Facts: 1 stuffed mushroom equals 40 calories, 2 g fat (trace saturated fat), 21 mg cholesterol, 174 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 lean meat.