|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crabmeat and breadcrumbs make up a simple and very tasty stuffing for mushrooms. The crab stuffing is loaded with texture and buttery flavor. Some finely minced red bell pepper and green onions add festive color to the stuffing.
These mushrooms are versatile as well with many variations on the recipe. Use chopped cooked shrimp in the stuffing instead of crabmeat or change them up even more and make them with minced ham, browned bulk sausage, or chopped bacon. Portobello mushrooms are used in this recipe (pictured), but regular button mushrooms are fine, too.
This would make an excellent appetizer for a game day gathering, special dinner, holiday party, or a movie night snack for the family.
"I used large baby bella mushrooms, which were the perfect size for picking up and popping in your mouth. The filling was delicious with just the right amount of crab and seasonings. This recipe made about 2 cups of filling. The recipe is easy to adjust depending on the size of your mushrooms." —Diana Andrews
1 pound large mushrooms
6 tablespoons unsalted butter
3 medium green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crabmeat, about 3/4 cup
1/3 cup fresh fine breadcrumbs
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
2 tablespoons Parmesan cheese
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper. Spray lightly with cooking spray.
Trim the end of stems from mushrooms. Pop remaining stem out. Chop stems finely and set them aside.
Melt 2 tablespoons of the butter in a medium saucepan. Once melted, brush the melted butter over mushroom caps.
Melt the remaining 4 tablespoons butter in the saucepan over medium heat. When the butter is hot add the reserved chopped stems, green onions, and red bell pepper. Cook for 3 to 5 minutes, or until the vegetables are tender.
Combine the vegetable mixture with the crabmeat, breadcrumbs, Cajun seasoning, and salt and pepper to taste.
Fill the mushrooms, mounding the stuffing in each cap.
Sprinkle each filled mushroom cap with a little Parmesan cheese.
Bake for 15 to 20 minutes, until the crab stuffing is hot and mushroom caps are tender. Serve them hot. To keep them warm for a lengthy serving, use a warming tray, chafing dish, or slow cooker.
- Omit the green onions and use a few tablespoons of finely chopped sweet onions.
- Substitute 3 to 4 ounces of cleaned, deveined, and cooked shrimp for the crabmeat. Chop the shrimp finely and add to the breadcrumb mixture.
- Other possibilities for meat: cooked bacon, browned sausage, minced ham, or pancetta.
- Leave the crabmeat out completely and add about 1/2 cup of shredded cheese and a few more tablespoons of minced vegetables.