Saturday, January 28, 2012

Top of the Mushroom to You!

I've served these at one of my restaurant jobs and as long as they're hot enough they are pretty tasty. I decided that I wanted to make them myself and that they would probably be even better.

Crab Stuffed Mushrooms
Printable recipe

  • 1Lb Whole mushrooms
  • Pinch dried thyme
  • Pinch paprika + more for topping
  • 1/4 tsp salt
  • pinch black pepper
  • 1/2 c plain or Panko bread crumbs
  • 1+2 Tbsp butter
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp lemon juice
  • 4 oz drained crabmeat
  • 1/2 Tbsp Sherry

1) Wash and dry mushrooms and remove stems.

2) Coat baking pan with cooking spray or butter.
3) Melt 1 Tbsp of butter and brush mushroom tops.
Imagine the pastry brush here, I only have two hands...

4) Place mushrooms, top down, in baking pan and brush edges with remaining butter.
5) Melt 2 Tbsp butter and combine with the other liquid ingredients.
6) Drain crab meat, put in a small bowl and pour liquid mix over it. Stir to combine evenly.
7) Combine all the dry ingredients, pour over crab mixture and stir till evenly mixed.
8) Preheat oven to 350 degrees.
9) Using your finger, ball up chunks of the crab mixture proportional to each mushroom cap, enough to press into the hole and pile on top a bit.
10) Bake for 15-20 minutes, until tops are crusty and browned.
11) Sprinkle with paprika and serve.


  1. This looks great - I love seafood, and I love mushrooms...

    I wonder where they sell crabmeat in Auckland? All I ever see is that fluorescent 'seafood extender' (ew)

  2. Do they sell it in cans? That's how I bought it cause it's cheaper, tho it does lack some flavor compared to fresh crab meat!

  3. This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at


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