Fabulous Stuffed Mushrooms

READY IN: 10mins
Recipe by Katchick

I've made these mushrooms many times, and always they are gobbled up and I'm asked for the recipe. My brother in law says they're "To Die For". I adapted this recipe from the deviled crab recipe in The Joy of Cooking cookbook. Enjoy!!!!

Top Review by Chef Kathy 5

Wonderful! I would have used Mozzerella cheese, but I did it with the Monterrey Jack,,, WONDERFUL!!! Better than I'd hoped for.

Ingredients Nutrition


  1. Clean mushrooms and remove stems.
  2. Place in 13 X 9 baking dish as closely as you can, as they will shrink some during cooking process.
  3. Drain crabmeat, flake and set aside.
  4. Saute onions, celery and bell pepper in butter until onions are slightly golden brown.
  5. Add cracker crumbs and milk and cook until thick.
  6. Remove from heat, and add beaten eggs, salt, mustard, cayenne and black pepper Stir.
  7. Add crabmeat. The mixture should look like a thick batter. Add more cracker crumbs if needed.
  8. Spoon mixture into mushroom caps until you've used all of the mixture. Fill 'em up!
  9. Bake at 400 degrees until the peaks of the stuffing are lightly browned.
  10. Sprinkle cheese on top and bake until cheese is melted.
  11. Note: The filling can be made the day before and stored in the refrigerator until ready to stuff mushrooms.

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