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Crab-Stuffed Mushrooms

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Total Time
Prep: 25 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Tonya Farmer, Iowa City, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2023

Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining. You can also use the recipe as a light entree, served on salad greens or with pasta. —Tonya Farmer, Iowa City, Iowa

Test Kitchen Approved

Crab-Stuffed Mushrooms

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Yield: 2-1/2 dozen
Prep: 25 min
Cook: 15 min
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Ingredients

  • 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
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Fold in crabmeat; set aside.
  2. 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.
  3. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.

Nutrition Facts

1 mushroom: 24 calories, 1g fat (0 saturated fat), 6mg cholesterol, 72mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.
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