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Seafood-Stuffed Mushrooms

 Seafood-Stuffed Mushrooms
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.
36 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • Remove stems from mushrooms; set caps aside. Finely chop stems. In a
  • skillet, melt 1/4 cup butter; saute stems and onions until tender.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 61 calories,

2 of 2

Seafood-Stuffed Mushrooms (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 13 mg cholesterol, 104 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.