Surf and Turf Stuffed Mushrooms

READY IN: 45mins
Recipe by BearsFanJeff

Crab meat from the sea plus spinach and mushrooms from the land combine with four cheeses to make these delicious mushrooms. Use 10-12 large mushrooms for a meal or 20-24 small ones as appetizers.

Top Review by Muffin Goddess

Loved these! Stuffed mushrooms are a popular item with my family anyhow, but we really enjoyed the spinachy, crabby, cheesy filling in these. I used some large baby bella mushrooms for this, and I doubled the recipe (except for the crab part, since I only had 1 pound of crabmeat). DH doesn't really care for the fake crabmeat stuff, so I opted for the real deal here. I got 24 very generously filled mushrooms from this, with only about one spoonful of filling left over. These were really good right out of the oven, but I found that I like them just as much cold out of the fridge the next day. Definitely a keeper for us, thanks for posting! Made for PAC Fall 2011

Ingredients Nutrition


  1. Remove stems from mushrooms. Scoop out insides to form a shell.
  2. Thaw and drain spinach.
  3. In a medium bowl, mix spinach, red onions, garlic powder and olive oil.
  4. Add all four cheeses and bread crumbs. Mix until thoroughly combined.
  5. Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.
  6. Spoon into mushrooms and mound generously on top.
  7. Bake on a cookie sheet at 350 degrees for 20-25 minutes.
  8. Serve and enjoy!

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