Crab Stuffed Mushrooms

Yield: 4 servings ( Serving Size: 3 mushrooms )
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  • 12 whole(s) baby bella mushrooms washed & dried
  • 2 tablespoon(s) EVOO
  • 3 whole(s) scallions minced
  • 1 clove(s) garlic minced
  • 1 teaspoon(s) dried thyme
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) worchestershire sauce
  • 3 tablespoon(s) Mayo
  • 8 ounce(s) fresh claw crab meat shredded
  • 3 tablespoon(s) panko bread crumbs
  • 1 pinch(s) salt and pepper
  • 2 tablespoon(s) parmesan-romano cheese grated fresh
  • 1/8 teaspoon(s) cayenne pepper


  1. Preheat oven to 350. Remove mushroom stems and mince. Set aside caps. Heat oil in a saute pan on medium heat. Add green onion, stems, garlic and thyme. Saute until tender, about 2 minutes. Transfer to bowl; blend in lemon juice, Worcestershire sauce, mayo, crab and crumbs. Season to taste with salt and pepper. Fill each Bella cap with 1TBS mixture. Sprinkle with parm-romano blend. Bake on foil lined cookie sheets until tender and golden, about 20 minutes. Dust with cayenne and serve.
July 2013

This recipe is a personal recipe added by SSE408 and has not been tested or endorsed by MyRecipes.

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