Total Time
35mins
Prep 15 mins
Cook 20 mins

These are always a hit at every gathering that I've made them for. Make sure that you use more crab than cream cheese.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F
  2. Remove stems from the mushrooms.
  3. Wipe the caps clean.
  4. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
  5. Rinse and finely chop the stems.
  6. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco.
  7. Add a little celery or garlic if desired.
  8. Salt to taste.
  9. Fill each mushroom cap with some of the mixture.
  10. Add enough water to cover the bottom of the baking dish.
  11. Sprinkle each cap with Parmesan cheese.
  12. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.
Most Helpful

5 5

These are great! I fried the onions first and added about a cup of breadcrumbs. I agree with the other review, the water on the pan is not necessary. My advice: be generous with the tabasco sauce! It gives it a really great kick, and it won't be too spicy because the cream cheese and mayo evens it out. I added about 15 splashes in mine and it was great. I made about 50 for a potluck in Chile, and they lasted about 5 minutes!

5 5

These are GREAT stuffed mushrooms! They are easy to throw together and have a fabulous flavor. I used imitation crab meat and neufchatel cheese. I did add 1 minced garlic clove. The mushrooms make a lot of juice themselves so I'm not sure the water in the pan was needed. Made for the Went to the market game.