These quick and creamy low carb Crab Stuffed Mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and Parmesan making them the perfect appetizer. They are easy to prepare and so full of flavor for your holiday entertaining.
Stuffed mushrooms are simply amazing. The entertaining season is coming up and what better way is there to amaze your quests than with spectacular appetizers. Or stuff portobellos and make a main meal out of them.
Do you like to entertain? I just love it. It is so much fun. I love the whole planning aspect of it. This time of the year is perfect for it. The weather is so nice that it makes outdoor entertaining so enjoyable. These yummy mushrooms are the perfect party appetizer. They are quick to prep, quick to cook and can even be reheated in the microwave. My guests just rant and rave about them. Use fresh crab meat or lump crab meat. You can even sub shrimp or do something really crazy like do a crab and shrimp combo. They bake in no time at all and are even perfect as a main entrée with a simple tossed spring green salad with a light vinaigrette.
What is the best crab to use?
I personally like Alaskan King Crab but it may be what I am used to here in the Midwest. Delicious, bright white meat, but it is slightly difficult to get out of the hard spiny shell. With a good pair of kitchen scissors it can be done.
Snow Crab would be a close second. Much easier to get out of the shell but also less available in my neck of the woods.
Ask any north-easterner and they will swear that these are best made with blue crab. I am not familiar enough with that crab to testify to that but my readers tell me all about it all the time. Unless you live near an ocean you may be limited in your crab choices.
How do you clean mushrooms?
Mushrooms are like sponges so the best way to clean them is with damp paper towels. Don’t run them under water. If you insist upon rinsing them then dry them immediately and thoroughly with paper towels.
How to make Crab Stuffed Mushrooms
First lightly spray the mushroom caps with olive oil. Mix together the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crabmeat. Scoop the mixture into the mushroom caps and place in a baking dish. Bake for about 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops.
Recipe notes and helpful tips
- I got this hint from a reader. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow the juices to drain so they don’t drip when you bite into them.
- If you like things to pack a little punch than add a little bit of cayenne pepper or ed red pepper flakes.
- Cremini mushrooms (also known as baby bella mushrooms) can be substituted for the white button mushrooms.
- I use the great big button mushrooms but for a party you certainly could use the smaller mushrooms and this recipe would go further. Just remember to reduce your cooking time by a few minutes for the smaller mushrooms.
- Stuff portobello mushrooms with the crab mixture and make a main meal out of it.
- Use cooked crab meat and chop it up pretty fine.
- Freshly grated Parmesan cheese is a must. It has much better flavored than the stuff in the canister so use it.
- Experiment with different spices and herbs and sprinkle the tops with paprika, thyme leaves, chopped chives, dried oregano, or snipped rosemary.
- Fresh bread crumbs are amazing in this recipe. You can always use croutons and crush them in a bag or a food processor.
Other appetizer recipes you will love!
Print
Creamy Crab Stuffed Mushrooms
These delicious and easy Crab Stuffed Mushrooms are the perfect party appetizer or light supper. Use white button, cremini, or portobellos for a main course.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 1x
- Category: appetizer
- Method: bake
- Cuisine: American
Ingredients
- 12 large white button mushrooms or cremini mushrooms cleaned with stems removed and discarded
- Olive oil spray
- 1 box (8 ounce) cream cheese softened
- 1/2 cup fresh bread crumbs or panko breadcrumbs
- 2 cloves minced garlic
- 1/2 tablespoon Worcestershire sauce
- 1/2 cup finely chopped green onions
- 1/2 cup freshly grated Parmesan cheese
- 2–3 tablespoons fresh chopped Italian parsley
- 1 cup cooked shelled crab finely chopped (I use King Crab)
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees
- Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crabmeat. Season with salt and pepper to taste.
- Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops. Stay close by as I have always found broilers unpredictable.
Notes
- Storage Instructions: Store leftovers in an airtight container in the fridge for up to 48 hours. Reheat in the microwave for short intervals at a reduced power.
- You can add 1/4 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper for a little kick.
- I got this hint from a reader. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow to drain so they don’t drip when you bite into them.
- If you like things to pack a little punch than add a little bit of cayenne pepper or crushed red pepper.
- I use the great big button mushrooms but for a party you certainly could use the smaller mushrooms and this recipe would go further. Just remember to reduce your cooking time by a few minutes for the smaller mushrooms.
- Use cooked crab meat and chop it up pretty fine.
- Freshly grated Parmesan cheese is a must. It has much better flavored than the stuff in the canister so use it.
- Fresh bread crumbs are amazing in this recipe. You can always use croutons and crush them in a bag or a food processor. Most croutons have less preservatives and artificial ingredients than processed bread crumbs.
Keywords: crab stuffed mushrooms with cream cheese, stuffed mushrooms with crab meat, crab and cream cheese stuffed mushrooms
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
This post was originally published September 2, 2017 and was republished November 26, 2018 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Liz Lees
Could I use Tinned white Crab meat instead? I have a couple of tins that I don’t know what to do with.
Thanks.
Beth Pierce
Yes you sure can.
Michelle Painter
Made these in the air fryer. Turned out great and delicious!!!
Beth Pierce
Thanks Michelle! That is good to know for my readers!
Ilea
Is my first time cooking mushrooms, do I need to cut the center of the mushrooms and then cooked them for a few minutes upside down. Thank you!
★★★★★
Beth Pierce
Yes it is helpful in getting some of the moisture out if you would like to go that extra step. You can just pull the stem of the mushroom right out. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow to drain so they don’t drip when you bite into them.
Lisa
Have you ever used this mixture as a filling for something like a stuffed chicken breast?
Beth Pierce
No but it would be delicious.
Grace
Can I substitute the Parmesan and cream cheese with something else, because some people are lactose intolerant
Beth Pierce
I have not tested it with other ingredients. Perhaps the readers will have some ideas.
Geraldine Kehoe
Green Valley makes lactose free REAL cream cheese and a good, well aged Parmesan cheese is virtually lactose free.
Beth Pierce
Thanks for the tip!
Christina
You can also buy lactose free cream cheese
Lynn
Can I make these the day before and put in frige.?
Beth Pierce
Yes you can.
lilly a aubuchon
can i make these and freeze them till i want to use them
Beth Pierce
Yes you can! Here is an article on how to do it.
Shelby
These look DELICIOUS! Making them for thanksgiving appetizer and wondering if they keep well or if they’re better made fresh, and if better made fresh will the crab filling mixture keep for a day or two in the fridge before filling and baking?
Beth Pierce
Yes the stuffing will keep for a day. I would try to stuff and bake as close to serving time as possible.
Nicole Milford
These sound spectacular, mouth watering and need them ASAP! Going to use a lump crab meat, fresh bacon and a dash of garlic pepper seasoning. I love the idea Colleen had with smothering the croissant and broiling the left over mix. Also, I nice glass of red wine would compliment this meal! Looking forward to making these this week.
Beth Pierce
Thanks Nicole! Enjoy! Sounds like some delicious ideas!
Lisa
Made tonight using a portobello mushroom and top with a drizzle of saffron cream sauce. It was fabulous! Thank you.
★★★★★
Denise
I have made this recipe several times. They are a family favorite. I also add Old Bay Seasoning and a little bit of lemon juice.
★★★★★
Beth Pierce
Thanks Denise! So glad that you like them and thanks for the tips!
Lisa
I was wondering if the turn the mushrooms upside down is during the pre-heat or after – prior to filling. I am looking forward to making this tomorrow.
Beth Pierce
After you cook for 2-3 minutes turn them upside down and let them drain while you prepare the filling. You know the more I think about this I can not imagine a mushroom cooking much in that short of time. I think I would go at least 5 minutes. I might have to test this theory.
Bruce Lavigne
Have yet to make them, but I will add one more ingredient – a pinch of Old Bay seasoning! Because it uses crab, old bay is a great flavor to this dish! 🙂
★★★★
Beth Pierce
So true! I agree!
Linda Pedigo
I will make this soon. But I am on KETO and, although it is close, it is not Keto. I intend to eliminate the bread crumbs and substitute ground pork rinds.
★★★★★
Beth Pierce
Sounds like a great idea to me! Enjoy Linda!!
Colleen
Yum! I made these today for my husband and mother-in-law. I took the suggestion to pre-cook the mushroom for 2-3 minutes. I recommend doing so. Otherwuse, the only change I made was to use a shallot instead of green onions, because that’s what I had, and I skipped the parsley, because I didn’t have any. They were a HUGE hit!! But… here’s the best part. I prepped ahead late-morning for a dinner appetizer and had a cup or so of stuffing more than needed for my 13 medium mushrooms. Wait for it… I split 4 mini croissants, spread the stuffing mix on each and then popped under the broiler. OMG!!! I could have skipped the mushrooms and ate all 4 myself. So yummy, and my MIL loved them… both croissants and mushrooms.
★★★★★
Beth Pierce
Thanks Colleen! So glad that you liked the mushrooms. Your idea about the croissants sounds absolutely delicious. I am going to have to try that!
Jen
The cream cheese holds together the filling so well and really compliments the crab. Absolutely delicious!
★★★★★
Alison
I make a similar stuffed mushroom with shallots, herbs, and breadcrumbs, but the added crab really takes it up a notch! A new favorite!
★★★★★
Biana
Yum! What a perfect summer appetizer, looking forward to making it.
★★★★★
Ashley
I don’t even like crab or mushrooms, but I can tell these are going to be a HIT at our Easter celebration in a couple of weeks!! My mouth is watering…!
★★★★★
Traci
I always think of stuffed mushrooms as a difficult recipe. It’s so not! Your recipe and tips make it so easy. Thanks for sharing 🙂
★★★★★
Jan
Made these but chopped the mushroom stems and green onions and sautéed them in butter then added them to the cream cheese and crab meat. Added a dash of ceyenne pepper. Excellent!
Beth Pierce
Thanks Jan! So glad that you enjoyed them and thanks for the tips!!
Sheryl Collins
We don’t get that much crab here in Kansas and if we do it cost an arm and a leg. Can I use canned crab?
Beth Pierce
Yes of course. Lump crab meat in a can does have a little bit more of a different flavor. Have you ever tried it?
Ashley
These will forever be my go to stuffed mushroom recipe. I made them for Christmas Eve and they were great! I got way more mushrooms than what was listed and used canned crabmeat and Ritz crackers for the breadcrumbs. I also made the mix in advance, but added the crumbs right before cooking. I did four stars only because I felt the recipe needed salt and pepper. Thank you!
★★★★
Beth Pierce
So glad that you liked them! We love them too! Merry Christmas!
Jenn
This is my go-to recipe for stuffed mushrooms. I just love how easy and tasty they are! The panko gives them such a nice crunch, too!
★★★★★
Beth
l love the huge chunks of crab and how high the filling is piled. I can’t wait to try them!
★★★★★
Jess
These will be the perfect appetizer for our Thanksgiving dinner this year! I know they will be the hit of the party! Thanks for sharing!
★★★★★
Pam
There was a restaurant we went to years ago that had crab stuffed mushrooms and I always ordered them. I never thoughtof making them at home, so thanks for the recipe.
★★★★★
Dannii
I adore stuffed mushrooms, but I have never had them stuffed with crab before. They look amazing.
★★★★★
Maya
Yum! I love a good mushrooms recipe, this was delicious, thank you for sharing 🙂
★★★★★
Beth Pierce
You are most welcome! So glad that you enjoyed them!!
Sandi
These stuffed mushrooms really hit the spot. Delicious.
★★★★★
Sania Nasrullah
Is there a way to place these in the air fryer?
Beth Pierce
I am not sure I have not tried. Maybe one of my readers has some advice.
jim
I’m making the creamy crab cakes today. If you can get some dungeness crab meat you would never use anything else. Most east coast crab does not have the great flavor the dungeness has. It’s also, In my opinion, a better flavor than king or snow. Try it. You can get 1pound containers at Costco, just check the dates on the container.
Beth Pierce
Thanks for the tip Jim. I will have to check it out.
Michelle
I have made these with a bit of a twist. I sauteed the stems and added to mixture and instead of using olive oil I brushed mushrooms with melted butter. My question to you is could you prepare and freeze them?
★★★★★
Beth Pierce
Yes you can. For best results flash freeze them unbaked. Thaw in the refrigerator and bake right before serving.
Jane SALTISIAK
I am SO making these tomorrow for New Years Eve! I’ll post pics when they are done
Beth Pierce
Thanks Jane! I hope you like them as much as we do!!
Yvette Rivera
Hi
Can the bread crumbs be substituted for something else.
Looking forward to making.
Beth Pierce
I have never tried to substitute for them. You can try omitting them.
Chris
Has anyone tried fixing these in a Air Fryer yet?
Kelly M Johnson
Delicious! I used imitation crab and everything else as stated in recipe. So good! I am definitely going to be making these again and will have to use true crab next time. Thanks so much for this great recipe.
★★★★★
Beth Pierce
Awesome so glad that you liked them! The pleasure is all mine!
Sheryl Gladden
Made as directed first time. The next time I added crumbled bacon (4 slices cooked crispy). Delicious both ways.
Beth Pierce
Thanks Sheryl! Thanks for the tip on the bacon!
Audrey Ambrus
Amazing!!! I doubled the recipe! I only had half the crab the recipe said and it still is delicious! When the filling was mixed it tasted rather blah and I was going to sprinkle with cayenne after cooking. Didn’t need to – the flavor is amazing. I did pre-cook my mushrooms. Good tip. Also took them out when finished and immediately moved to cooling rack with paper towel. Not soggy at all. Keeping this one….
★★★★★
Beth Pierce
Thanks so much Audrey! So glad that you liked them. I need to make these again real soon. I love mushrooms!
Cathy
Has anyone tried replacing the bread crumbs with ground pork rinds so these could be eaten on a keto diet?
Janet
I ran a test batch of these last night. My husband and I ate them all! We have been on a keto diet for over a year, so I have learned a few tricks to make things even more low carb. I substituted the bread crumbs with crushed pork rinds and they turned out great! I will be making them again tomorrow for part of our Easter dinner with family. Thanks for the great recipe! ?
★★★★★
Beth Pierce
You are most welcome Janet. I am glad that you enjoyed them. I would love to hear how the keto diet is working for you? Have you and your husband been successful at losing weight? I know we need to drop a few pounds over here.
Becca Talbot
OMGeeeee! This recipe sounds delicious! I’d love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn’t balls it up LOL) x
Beth Pierce
Thanks Emily! I hope you enjoy them! They are super delicious!
Aimee Shugarman
LOVe these! And so did my family 🙂
★★★★★
Linda
Crab Stuffed Mushrooms have always been a favorite appetizer of mine. These look absolutely mouthwatering and perfect for March Madness weeks ahead. Love the tip you gave about the croutons for bread crumbs. I didn’t know that. Thanks for the great recipe.
★★★★★
Yeah Lifestyle
I love crab but never used it as a stuffing with mushrooms before, so will definitely give this a try as it looks delicious
★★★★★
Lisa
Yummmm I love crab with anything, but when it’s in mushrooms like this, it’s even more delicious!
Catherine Santiago Jose
What a healthy, delicious and easy recipe to make for my family. I am sure everyone would love this dish.
★★★★★
Sincerely Miss J
This recipe looks and sounds super tasty. Bookmarking this.
Nina
These look like they would make the perfect appetizer. Something easy to make when you’re having some people over.
★★★★★
Beth Pierce
So true! Thanks Nina! You should fix them. You will love them!
Jacque Hooper
Our local sushi restaurant prepares these, and they are always so delicious! I’m so glad I now have a recipe to make them on my own!
★★★★★
Brianne
I love stuffed mushrooms! This is a recipe I look forward to making soon! They look super easy to make too!
★★★★★
Beth Pierce
Thanks Brianne! Yes they are easy to make!
Kisha Stewart-Harris
I don’t think there is an appetizer that I don’t like. These are no different. Made a slight variation by omitting the crab (allergic), but just added artichokes instead– delish! Loved this one.
★★★★★
Deanna
These crab filled mushrooms look amazing, one of my favorite appetizers. Our local farmer’s market has a signature stuffed mushroom recipe with bacon and lots and lots of butter.
Chastity
I am not a huge mushroom fan but I LoVe crab!! So I would be willing to try for sure. Looks yummy!
★★★★★
Beth Pierce
Thank you! They are so delicious! I wish I had some right now!
Catherine
Oh these look absolutely marvelous! I’d love to try these!
★★★★★
Jasmine Hewitt
i’ve made stuffed mushrooms a variety of ways. but never tried them with crab. this looks good!
Samantha
Wow! These look really good & not too hard at all. Such a nice recipe! Saving for others in my family that would love it. Thanks!
Beth Pierce
Thank you Samantha! I hope you enjoy them as much as we do!!
Joy Nyargem
Oh yum that looks absolutely delectable! I will be sure to try out the recipe. Thank you for sharing.
Beth Pierce
My pleasure Joy!
Marysa
I love mushrooms as well. This sounds delicious and are cute too. I will have to make these next time we have guests over – its nice to have some new recipes to try.
Beth Pierce
Thanks so much Marysa! They are delicious!
Sara Welch
We are hosting a small gathering soon and these would be a big hit! They look perfect!
★★★★★
John Mulindi
I haven’t taken mushrooms for a long time, am glad to have found this recipe that has something around mushrooms. Thanks for sharing.
Heather
Yum! I made something like this not long ago. SO delicious. I love crab and mushrooms
Nafisa
I love both crab and mushrooms. I need to try it, thanks for sharing
Beth Pierce
My pleasure! I hope you enjoy them!!
Erin
These look incredible! I’m not normally a big fan of mushrooms, but this is a recipe I’d try!
Beth Pierce
Thanks so much Erin! They are truly delicious!
Danielle Wolter
mushrooms are the BEST! i absolutely love them. i’m not much of an entertainer, but i’d just eat this while binging netflix 🙂
★★★★★
Lisa
What a delicious meal idea! I love mushrooms and crab so would love to eat this.
Mimi
These crab stuffed mushrooms look delish! I love that this recipe doesnt skimp on flavor and its low carb so no guilty eating lol
Beth Pierce
They are so good! You should give them a try this coming weekend!
Stacie
Those sound amazing. What I love about stuffed mushrooms is that you can serve them as appetizers or you can serve up a plate of them as a main dish.
★★★★★
Nancy at Whispered Inspirations
Mmm, my husband would go gaga for these. OMG, they look scrumptious. Thanks for sharing this recipe!
Noelle
Crabbed stuffed into mushrooms?? Yes please! Thank you for this recipe, my family loved them. Even got the kids to eat them!!
★★★★★
Beth Pierce
Wow Nicole that is fabulous! So glad that the whole family liked them! They are pretty yummy!
Christina
This recipe is so quick and easy! It’s a keeper for sure!
★★★★★
Beth Pierce
Thanks so much Christina! We love it too!
Thomas
I sometimes use a drop of Vermouth in a pan and stream the mushrooms. Iust 2monutes Such a great flavour .Just like a Martini .Jst a swish and a little butter.Then bake with stuffing.
Beth Pierce
Sounds delicious! Thanks for the heads up! I will have to give it a try!!
Missy
This is such and easy and delicious appetizer. It was the first to disappear at our weekly game night!
★★★★★
Beth Pierce
Thanks so much Missy! I am so glad that you enjoyed them!!
Hope
Can you use claw crab meat.
Beth Pierce
Yes you most certainly can!
Tim M.
We tried the recipe. I doubled the garlic as well as added the Crushed Red Peppers. I was a bit unimpressed. We are going to try the recipe again with half the cream cheese.
★★★
Beatriz
Encontrei boas receitas vou tentar fazer algumas .Obrigada
Beth Pierce
Você é muito bem-vindo
Leslie
Can I reheat in the microwave?
Beth Pierce
Yes you can at a reduced power. Use a reduced power of 40-50 percent and don’t overheat so you don’t dry out the crab too much.
Karly
These will be a crowd pleaser for sure! Thanks for sharing!
Beth Pierce
Thanks so much Karly! They really are delicious!
Catherine
What is the serving size??
Beth Pierce
Two with other appetizers. Four as a mail meal with a side salad.
MonicaKenny
I’ve been making these for years and I cut the stems and onions and microwave them for about a minute first to soften. I also precook the mushroom caps in oven for 2-3 minutes and then drain them upside down of a rack to get the excess liquid out so when eating them it does not drip down when you bit into them.
★★★★
Beth Pierce
Thanks for the heads up!
Lori
This is the best tip! Mine turned out perfectly!
Maryann Nowak
Loved them! Will make again.
★★★★★
Beth Pierce
Thanks so much Maryann. I so glad that you liked them!
Anita
Ok girl! I live near Baltimore MD so I take my crab very seriously. But your recipes are so delicious I’m giving these a try. I’ll let you know what I think. Thanks for sharing!
Beth Pierce
LOL! Thanks so much! Sounds like a great plan. The pleasure is all mine.
Susan A Dixon
Can I sub left over turkey?
Beth Pierce
I have not tried but I think that you could. If you decide to try please let us know how they turned out.
Frank consolo
If I have a bunch left over can I refrigerate
Them and reheat tomorrow..?
Beth Pierce
Yes you can.
Ingrid Gustman
Can I freeze them after filling, then bake straight from them freezer ? What would you do? I have some baby Bella’s that I need to use up and have a party on Sunday. I was thinking about stuffing tomorrow and freeze till Sunday?
Beth Pierce
Yes you can freeze them. I would freeze them uncooked and cook from frozen. Lower the oven to about 350 and add about ten minutes to the cooking time. Enjoy and have fun at your party!
Kirstie Schieffler
Do you think this recipe would also be appropriate to be served as a dip? How would you suggest altering it if not? I am serving a party next week and some guests don’t like mushrooms I would like the dip as an alternative.
Beth Pierce
Sorry about the delayed response. I was thinking about what you asked. I guess it depends on what you are serving the dip with. If you are serving with celery sticks, pepper slices and maybe some crostini I think it would work. I don’t think chips are going to be sturdy enough or do well with it because of the breadcrumbs. I do think you will need a small soft cheese knife so that it can be scooped up if need be and spread on the crostini. Let me know if you want me to search my blogging friends sites looking for a crab dip. I would be happy to do that.
Martha Milliman
My son-in-law doesn’t like mushrooms, so I saved some out for him. He had his with crackers and it was delicious. A nice alternative to this yummy recipe.
Beth Pierce
Sounds good! Thanks for the tip Martha!!
Robin
Can I use portabella muahrooms?
Beth Pierce
They might be a little large to bake the crab stuffing all the way through. If you try I would make a thin layer on them…not as poofy as I did with the white button mushrooms. Let us know how it turns out!
Annie
Use baby bellas instead of the white caps. I ‘clean’ them with a paper towel and never wash them first!!
direne
is it really 1/2cup green onions , sounds alot for this ?
Beth Pierce
I am on my way out the door. The recipe will be fine if you cut it back.
Laura
Looks good. What about Italian bread crumbs?
Beth Pierce
Yes you can do that as well.
Laura
This was a big hit on Christmas. Thank you so much!
Lola
I plan to make these tonight to serve as an app tomorrow. Are the mushroom caps pre-cooked before filled, or just when all put together? Thanks. They look awesome.
Lola
Beth Pierce
They are not pre-cooked. I guess you are going to assemble and cook tomorrow?
Alinah
I’ve heard muchrooms can get watery when cooking. I haven’t tried the recipe yet as this concerns me. What can I expect when the mushrooms have finished cooking?
Beth Pierce
Their might be some moisture on the cookie sheet but not a whole lot however just be careful getting them out of the oven and also carefully remove to separate platter as soon as you can. Remember to dry your mushrooms after washing to help with this. If you look in the pictures you will see a small ring of moisture around each mushrooms after they were baked on the cookie sheet. This should give you an idea of what I am talking about.
Alinah
Hello Beth,
Thank you for your prompt and thorough reply. I’m very excited to try your recipe and hopefully impress my family with it. Have a wonderful Thanksgiving!
Georgia
I make these but, I lightly sauté the mushrooms first to get rid if that extra juice. I also make a side of ’ beurre blanc sauce . They always turn out great!
Beth Pierce
Thanks for the tip Georgia! I will have to try them with beurre blanc sauce.
Heather
I was wondering about this too. I’ve baked mushroom caprese like this and wound up with my mushrooms in a pool of liquid cheese. Afterward I read you can either bake them on a raised cooling rack over the cookie sheet or pre bake the mushrooms by themselves and drain the water before adding the filling.
Barbara Shepherd
Can imitation crab be used in place of the real thing?
Beth Pierce
Yes you most certainly can!
Bonnie
Just came across some of your recipes and they sound fabulous. Can’t wait to try them. Can you please add me to your list I would love to see more. Ty
Beth Pierce
Thanks so much! I appreciate your kind words. I would need your email address. Do not post it here. Instead email it to me smalltownwoman.com@gmail.com Thanks!
Alyssa Sury
Can these be assembled ahead of time and then cooked the next day?
Beth Pierce
Yes they can. I would try to set them out for about 30 minutes before cooking to bring to room temperature.
Alyssa Sury
Thank you! These will be on my Thanksgiving menu.
Esther
I made these as the appetizer for my Dinner Party last night and they were a HUGE hit! Creamy & so good and they were easy – making them in a few weeks for Wine Club!
Beth Pierce
Thank you so much and so glad that you liked them! I appreciate the complement! You made my day!!
Gene Walter
My caregivers fixed this for me tonight and it is FABULOUS!
Beth Pierce
Awesome! I am so glad that you liked them!
Maureen Rooza
I like your recipes thanks for posting
Beth Pierce
Thank you and you are most welcome. Compliments like these make my day!
Wendy
FAB-U-LOUS! I added red pepper for some heat and loved them. Thank you!
Beth Pierce
THANK YOU!! Yes I like a little heat too. Thanks for stopping by!!
theresa dean
I just have a suggestion–I save the stems to chop to use in scrambled eggs etc.
Beth Pierce
Thanks for the tip Theresa!
Joan
When I click print I get a blank screen. ?
Beth Pierce
I did not have any trouble printing it here. Please let me know if you are still have trouble. You can email me at smalltownwoman.com@gmail.com
Nancy
I got the ingredients but I don’t know the measurement
Beth Pierce
The amount of ingredients in the recipe at the bottom of each page/post. Please let me know if you need more help.
Robyn
I tried the recipe, but because I have an allergy to crab, I substituted an equal amount of finely minced clams and cooked shrimp for the crab. I also minced up the stems of the mushrooms, a small rib of celery, and added them to the filling mix. They came out wonderfully! Thèse are going to be the appetizer go-to for the Holidays this year!
★★★★★
Beth Pierce
Awesome! Thanks Robyn! So glad that you liked them and were able to adapt them to crab free.