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Crab-Stuffed Mushrooms

By Paula Deen

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Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

  • 2 or 10 white mushroom caps portobello mushroom caps
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green onions
  • 4 tablespoons Parmesan cheese
  • 1/2 cup cream cheese
  • 1 cup crabmeat
  • to taste Paula Deen's House Seasoning

Directions

Preheat oven to 375 °F.

Combine filling, stuff the mushrooms and top with bread crumbs. Use a non-stick spray to help it brown. Bake for about 20 minutes, or until it’s hot and melted.

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Kirsten

August 15, 2017
We were almost comatose after eating this it was AMAZING and so easy. The left overs we saved as a hot dip for the next day. Made it with a pear Gorgonzola salad and orangecello drinks

Paula

September 25, 2016
I make this recipe for Thanksgiving and they never get to the table. Everyone surrounds me when I am taking them out of the oven!!! I do prefer the white mushrooms as the others take away from the flavor of the filling!

Ursula

January 04, 2012
I love these! Especially as a new vegetarian. Mmm Mmm good!

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