Stuffed Crab Mushrooms With a Touch from of Chef Paulag

Total Time
Prep 15 mins
Cook 25 mins

These are stuffed with tender, lump crab meat, bits of carrots, peppers, onions, and a kick from a hint of chiptole sauce and of course garlic. For the seasoned bread crumbs I used Seasoned Breadcrumb Mix #102062 by PaulaG.

Ingredients Nutrition


  1. In a hot pan heat oil add and saute peppers, carrots, onions, mushroom stems, and garlic seasoning with salt and pepper cook 4 minutes.
  2. Deglaze with the wine and reduce till almost gone.
  3. Remove from heat add chiptole sauce.
  4. Lightly rub olive oil on the top of each mushroom and place top down in a large baking pan.
  5. Heat oven to 350 degrees.
  6. Break egg into the veggies then adding bread crumbs mix well.
  7. Add crab meat and mix in lightly.
  8. Fill caps of mushrooms distributing among them and top with shredded cheese.
  9. Bake for 20-30 minutes.
Most Helpful

5 5

Hi Rita Lovely recipe! Thanks for sharing. I made these with about 6-7 large portabella mushrooms and made as much stuffing as this recipe said and put it all in! I needed more cheese- used about one cup {i love cheese!}. Substituted cayenne pepper powder and ketchup for chipotle sauce. Did not have bell peppers so I did not use those. But with all these changes, it still tasted wonderful. Thank you.

5 5

My DH loves mushrooms and he enjoyed these! I did not add the crabmeat, used vegetable stock instead of wine, and about 1/2 the amount of chili sauce. We do not care for crabmeat but those who do will love this recipe!

5 5

These are just delicious! I made a big batch of the mushrooms for my Mom's birthday party and they were gone in minutes....everyone loved them. I made these as written, using red bell pepper and 1 Tablespoon of the chile sauce. I baked them for 30 minutes, then kept them in a warm oven for about 1/2 hour, waiting for guests to arrive, and they were just fine. I'll definitely be making these again...thanks Rita!