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Crab Stuffed Mushrooms

March 20, 2013 by Lindsey G. 11 Comments

Crab Stuffed Mushrooms

I have been quite obsessed with mushrooms lately and this is one of my favorite ways to prepare them! I’ve simplified the original recipe that hubby found into one that I can prepare in just a few minutes and it’;s just as delicious as the complicated one that we used to prepare!

They make a fabulous side dish, or even appetizer, to a steak or chicken main course meal. You could even do large portabella mushrooms as an entree themselves!

Stuffed Mushroom Ingredients

Some things you’ll notice in any of the recipes that I share here on SEBG – they’re easy and adaptable. I don’t have a ton of time to devote in the kitchen with two little gals on my heels, so everything I make is relatively easy and doesn’t take a lot of preparation.

I also alter a lot of things – if I don’t have shredded cheese, I use sliced. If I find something on sale at the store that week, I substitute.

This is one of those recipes! I scored Baby Bella Caps for 60% off so I used those instead of the regular mushroom caps like I normally do.

First, take the stems out of your caps… but don’t toss them! Those stems are just as delicious as the caps, so I just put them right in the pan. If you’re serving your mushrooms and want them to be pretty, don’t serve the stems, stand in the kitchen and eat them yourself. {shhh… don’t tell hubby my secret!}

I like to use the already chopped garlic because we use fresh garlic in our house a lot and it saves me a ton of time. I spoon just a bit into each cap. Drizzle all the caps with olive oil, at this time if you choose to.

stuffing mushrooms

The crab dip we use is a mixture of sorts – mainly pimento and cream cheese, peppers, and crab meat. It takes a bit of prep work than making your own filling, so we take this nice shortcut! Spoon it into the caps.

After that, the yummy part… CHEESE! Cheese makes everything good, right? Spread your Mozzarella cheese over top – using, well, as much as you want or should. I just generously cover.

stuffed mushrooms bake

Slice up 1 tbsp of butter and place it all over the cheese. Cover with aluminum foil to keep the heat and moisture in and bake at 375 for about 30 minutes.

After that, I like to take the foil off and brown the cheese for an additional 10-15 minutes.

Crab Stuffed Mushrooms

There is never a single mushroom left over after Dinner! So don’t plan on leftovers for lunch!

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Ingredients

  • Mushroom Caps {any size will do!}
  • Crab Dip
  • 1 tbsp Butter
  • 2-3 Garlic Cloves {chopped}
  • Mozarella Cheese {shredded or sliced}
  • Olive Oil {optional}

Instructions

  1. First, take the stems out of your caps… but don't toss them!
  2. Spoon chopped garlic into each mushroom cap.
  3. Drizzle all the caps with olive oil.
  4. Spoon crab dip into each mushroom cap.
  5. Generously cover all mushrooms with cheese.
  6. Add sliced butter on top of cheese.
  7. Cover with aluminum foil to keep the heat and moisture in and bake at 375 for about 30 minutes.
  8. After that, I like to take the foil off and brown the cheese for an additional 10-15 minutes.
© Lindsey Blogs at SEBG
Cuisine: Appetizer / Category: Recipes

Filed Under: Recipes

Comments

  1. Rosie says

    August 12, 2015 at 10:45 am

    Could this be an entree as I would be tempted to indulge – what a grrrreat recipe and mozzarella too. Oh boy!

    Reply
  2. Amber Ludwig says

    April 13, 2015 at 7:23 pm

    Ooooh these sound absolutely amazing!! I cannot wait to try them!! Maybe a dinner just for hubby and I?!!? 😉

    Reply
  3. Lily Kwan says

    November 22, 2013 at 5:19 pm

    This recipe looks very tasty. I love mushrooms with pasta!

    Reply
  4. Doris C says

    June 14, 2013 at 7:51 pm

    love the stuffed mushrooms at the Keg these look easy and good

    Reply
  5. Laurel says

    March 30, 2013 at 12:56 pm

    Do the portabellas taste different from button mushrooms? I’m not a mushroom fan, but that looks really good!

    Reply
  6. Nicole - DinkyGreen says

    March 21, 2013 at 9:13 am

    Found your post on Whip it Up Wednesday. These look delicious and so easy! I’ll probably try them soon.

    Reply
  7. Olivia L says

    March 20, 2013 at 9:59 pm

    Yum! I pinned your recipe for later.

    Reply
  8. Amanda Alvarado says

    March 20, 2013 at 9:55 pm

    So I don’t eat seafood so I’d stuff them with some cream cheese…or maybe just some shredded cheese…hhmmm gonna have to think about this now! LOL

    Reply
  9. Tiffany C. says

    March 20, 2013 at 7:52 am

    Didn’t your blog just get a makeover? Looks great.
    I don’t care for mushrooms too much but my husband does, so I don’t mind cooking them for him. I’ve made stuffed mushrooms before but never with crab, sounds and looks amazing. I would probably scoop the filling out just for me, lol.

    Reply
    • Lindsey says

      March 20, 2013 at 9:46 am

      Thank you, Tiffany! Yes, I’ve had the new look for a bit now and I’m still in love! 😉
      I am OBSESSED with mushrooms right now, but the stuffing in these is just as good as the mushroom part!

      Reply

Trackbacks

  1. 20 Savory Seafood Recipes - Simply Stacie says:
    June 14, 2013 at 12:01 pm

    […] Crab Stuffed Mushrooms from So Easy Being Green […]

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