Total Time
Prep 30 mins
Cook 25 mins

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!

Ingredients Nutrition


  1. Spray a 9x12-inch glass baking dish with cooking spray.
  2. Use an additional baking dish if needed.
  3. Drizzle olive oil or butter in the bottom of the baking dish.
  4. Wipe mushrooms with a damp paper towel to clean.
  5. Remove stems, set aside caps and chop stems to add to filling.
  6. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
  7. Mix well and then stir in egg and mayonnaise.
  8. Use a small cookie scoop to mound filling onto each mushroom cap.
  9. Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
  10. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
  11. Bake for 20 to 25 minutes at 425°F.
  12. Best served hot.
  13. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Most Helpful

5 5

One word....YUM!!!
Only change made was pressed fresh garlic in melted butter and a squeeze of fresh lemon juice.
Made for friends and they absolutely flipped over these.

Awesome!!!! I also used fresh minced garlic and shallots in place of onions. I also used Panko bread crumbs and in the butter I drizzled over mushrooms, I sprinkled a little Old Bay dry seasoning. I also used Parmesan for the stuffing, but used mozzarella to top them instead of Parmesan. This is my new stuffed mushroom recipe!!!!

5 5

yummy, I used portabella mushrooms, cooked 30 min. only used 1 tab. mayo and 1/4 cup cheddar cheese, sprinkled with mozz. cheese on top instead of Parm. and no butter (used butter spray) very good. ty