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Crab-Stuffed Mushrooms

 Crab-Stuffed Mushrooms
“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
30 ServingsPrep: 25 min. Bake: 15 min.


  • 1 medium tomato, seeded and diced
  • 1/2 cup soft bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 30 medium fresh mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese


  • In a large bowl, combine the first seven ingredients. Fold in
  • crabmeat; set aside.
  • Remove and discard mushroom stems. Brush inside of mushroom caps with
  • oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle
  • with Parmesan cheese.
  • Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 400° for 15-20 minutes or until mushrooms are
  • tender and filling is lightly browned. Serve warm. Yield: 2-1/2
  • dozen.
Nutritional Facts: 1 stuffed mushroom equals 27 calories,

2 of 2

Crab-Stuffed Mushrooms (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 6 mg cholesterol, 60 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.