Lisa's Crab Stuffed Shrooms

READY IN: 1hr 15mins
Recipe by Lindas Busy Kitchen

These LUSCIOUS stuffed mushroom caps are one of the BEST I have ever had. I squeeze lemon on mine before eating, and they are second to none!

Top Review by Kats Mom

These were a wonderful treat. I had way too much stuffing for two pounds of mushrooms so I baked the extra in a casserole dish along with the mushrooms. The directions: "salt and pepper, to taste" gave me some concern. It would be nice to have an average measurement here to use as a starting point. I only needed to use 3/4 of the bag of mozzarella cheese. The only substitution I made was to use Morton's 7 Pepper Blend for Seafood instead of the Nature's Seasoning Blend. It really did not need any added salt at all. I added about 1/2 teaspoon of black pepper. Thanks for sharing Linda.

Ingredients Nutrition


  1. Mix boxed stuffing mix with poultry seasoning.
  2. Add crab and 3 eggs, and mix well.
  3. Melt butter in the microwave or on the stove and add garlic, onions, and Natures Seasons, salt and pepper. Mix well. Add to crab stuffing mixture, and mix well again.
  4. Remove stems from mushroom caps. You may cut them up fine, and add them to the stuffing mixture if you want to.
  5. Wash mushroom caps and dry.
  6. Place caps rounded end down, in a lg baking pan.
  7. Stuff each mushroom with stuffing mixture, putting a generous amount in each one.
  8. Cover with aluminum foil.
  9. Bake at 350, for 45-60 minutes.
  10. Uncover pan, and sprinkle a bag of Mozzarella cheese on top of all the mushrooms the last 5 minutes of baking time. Cook 5 minutes uncovered.

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