Seafood-Stuffed Mushrooms Recipe

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Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 36 servings


  • 36 large fresh mushrooms (about 3 pounds)
  • 1/2 cup butter, divided
  • 1-1/2 cups finely chopped onions
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 3 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 each: 61 calories, 5g fat (2g saturated fat), 13mg cholesterol, 104mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.


  1. Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender.
  2. In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.
  3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm. Yield: 3 dozen.
Originally published as Crab-Stuffed Mushrooms in Country Woman Christmas Annual 2004, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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