Overstuffed Mushrooms

READY IN: 1hr 5mins
Recipe by Lavender Lynn

This recipe is from my SIL. This is a great appetizer.

Top Review by bluemoon downunder

We always LOVE crab and stuffed into mushrooms: YUMMMMY! We particularly loved the lemon juice and paprika, but really all the flavours blended so well. I admit to having also added minced garlic and a finely sliced leek; and I minced my onion. I've found that chopped onion can still be that bit crunchy after cooking which really does spoil a dish, so whenever cooking time is fairly short I tend to mince onion. As for adding the garlic and leek, they are two of my standard additions to onion: the subtle blend of flavours is just so delicious. Thank you Lavender Lynn, for sharing this delightful and delicious recipe that I know I'll be making again and again. I'm also going to try it using a blend of salmon and crab. Made for Newest Zaar Tag.

Ingredients Nutrition


  1. Preheat oven to 350°F .
  2. Melt butter in a 3 qt pan over low heat.
  3. Beat 3 eggs in a bowl.
  4. Breakup crab meat into small pieces and add to eggs.
  5. Add mayonnaise to eggs.
  6. Remove stems from mushrooms. Chop up stems and add to egg mixture.
  7. Add onions, lemon juice, bread crumbs, salt & pepper, and paprika to egg mixture.
  8. Put mushrooms a few at a time into melted butter, coat, and place mushrooms, round side down, into a baking dish. Do all mushrooms.
  9. Spoon egg mixture from bowl into hollow of each mushroom.
  10. Pour remaining butter on top of mushrooms.
  11. Bake in oven for 20 minutes. After 15 minutes, sprinkle parmesan on mushrooms and finish baking.

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