Crab Stuffed Mushrooms
Prep time: 30 min
Cook time: 25 min
Yields 6-8 Servings


  • 12 Cup(s) Italian Bread Crumbs
  • 12 Cup(s) Grated Parmesan or Romano Cheese
  • 2 Tablespoon(s) Minced Parsley
  • 2 Tablespoon(s) Minced Garlic
  • 2 Teaspoon(s) Lemon Zest
  • 1 Tablespoon(s) Creole Seasoning
  • 13 Cup(s) Olive Oil
  • 1 Pound(s) Lump Crabmeat
  • 28 White Button Mushrooms, Stemmed
  • 2 Teaspoon(s) Worcestershire Sauce
  • 5 Tablespoon(s) Butter
  • 12 Cup(s) Chopped Onions
  • 12 Cup(s) Chopped Green Onions
  • 14 Cup(s) Chopped Mushroom Stems
  • 2 Tablespoon(s) Chopped Celery
  • 1 Egg, Lightly Beaten


  1. Preheat oven to 350 degrees. Clean mushrooms with damp paper towels. Carefully separate stems from caps. Chop 1/4 c of stems. Show
  2. In small bowl, combine olive oil & Worcestershire. Pour over mushrooms & set aside. In large skillet over medium heat, melt butter. Add onions, green onions, chopped mushroom stems & celery. Cook & stir until tender, 3-5 minutes. Show
  3. Add garlic, cook another 3 minutes. Add crab meat, creole seasoning, lemon zest & parsley, blend well. Season to taste with Salt & Pepper. Show
  4. Remove from heat & stir in beaten egg & bread crumbs. Transfer mushrooms to a large baking dish. Spoon generous amounts of stuffing into each mushroom cap. Drizzle olive oil on top. Show
  5. Bake uncovered, until mushrooms are tender & filling is golden brown, 15-20 minutes. Show

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