Thyme, oregano, and salt and pepper are used to season these delectable crab-stuffed mushrooms. For this appetizer, pick mushrooms that are about 2 inches wide and of decent size. Just use a moist towel to wipe them clean.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 7 ounces crabmeat
- 5 green onions, thinly sliced
- ¼ teaspoon dried thyme or to taste
- ¼ teaspoon dried oregano or to taste
- ¼ teaspoon ground savory or to taste
- ground black pepper to taste
- ¼ cup grated Parmesan cheese
- ⅓ cup mayonnaise
- 1 pound fresh mushrooms
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
- Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
- Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake mushrooms in preheated oven until heated through, about 15 minutes. Serve hot.
- The filling for the mushrooms can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 337 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I haven’t even tried them yet, they’re still in the oven. But WHYYYYY would you put the “tip to rinse the canned crab” at the END of the recipe???!!!???!!!!???!!!???!!! I set my timer and then stepped back from the oven, continued to read, and then BOOM. A step I should have been told in the beginning. Order of operations is off on this, in a big way.
The Thyme was unfortunately the first flavor I and my spouse detected. I think it would be better without it. I ended up dusting them with more parm cheese and it then took on almost a pizza like flavor and smell.
Put these on skewers and grilled them for the same time.. So good! Thanks for the delicious recipe. 🙂
They weren’t bad. If I make again I would add garlic powder and no savoury. They also need some salt. Recipe as written doesn’t pop and is underseasoned. 15 minutes is not long enough at 350. Needs a few more minutes. They weren’t hot through. Just barely warm in the center.
I used cream cheese instead of mayo and it was awesome
It was very good!
very good
this is an amazing recipe and it’s so easy! anyone who tried them when I made them loved them nothing but positive compliments!!
I looked good and maybe it was the type of crabmeat I used but I really did not like it at all.
Really very nice, we used a flat grilling plate on the grill, the mushrooms cooked beautifully. We substituted fresh herbs for dried. This recipe does not use bread crumbs , really makes it. Enough salt in the Parmesan. We served these with a small filet – great pairing!!!
I made it pretty much as stated, except I used portobello mushrooms and probably more crab than it called for. I also made it a main dish. It was excellent with the leftovers of the dungeoness crab from the previous night. I especially liked that it didn’t call for cream cheese and breadcrumbs, as I feel those items are unnecessary fillers. I want the main ingredient to be crab and that’s what I got with this recipe!
These Delicious Crab Stuffed Mushroom are Restaurant quality, so fast, easy, and Oh so good. I doubled the recipe.. makes about 40-50 mushrooms depending on size. Sprinkled old bay seasoning on the canned crab, used garlic powder instead of savory, and dusted the tops with cayenne pepper. Wells. been my favorite go to party
Delicious!! I didn’t have savory, and I added some fresh mozzarella with the parmesan. I also mixed some of the stems with bread crumbs for a crunchy topping. SO good!!
They’re yummy Will make them again.
These have become a Christmas tradition for my son and I. The only change I’ve made is to use Old Bay seasoning instead of savory. I always make a double recipe so I can have hot crab dip for New Years Eve.
The spices aren’t a good combination. Makes it bitter tasting. Will use garlic salt or powder next time.
Easy enough buy spices overwhelmed the delicate taste of the crab meat.
As others said, mushrooms were watery and mushy. Should have used bread crumbs on top then broiled. Also didn’t have much flavor. If I make again will use 6 cheese Italian on top. Probably will try another recipe.
I didn’t spoon out the gills, they are yummy and nutritious. I drizzled with a pomegranate molasses. So good and pretty.
awesome
Understanding that most people who come here for recipes will generally take what is presented and modify it to their taste/needs, I found this recipe to be a great base from which to work. I used 12 ounces of mushrooms instead of a pound (because that amount can conveniently be found packaged in the produce section), 8 ounces of crab meat (Boss brand crab meat which comes in 8 ounce containers–and I used claw meat specifically), and changed all fractions to 1/2 for all other ingredients (so if it called for 1/4 teaspoon, I used 1/2 teaspoon, etc). I did not have savory, so didn’t use it. I also substituted Old Bay seasoning for paprika (because Old Bay has paprika in it). I also used just a smidge of Lawry’s Seasoned Salt. In the future, I will probably try experimenting with mixtures of Parmesan and either Mozzarella or Cheddar cheeses to make it a stringier texture.