Beazell's Cook Book

Crab Stuffed Mushrooms by Amy Sosa

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Crab Stuffed Mushrooms   




1/2 cup dry Italian bread crumb

1/2 cup grated Romano or parmesan cheese

2 tablespoons minced parsley

2 tablespoons minced garlic

2 teaspoons lemon zest

Beazell's Cajun Seasoning, to taste

1/3 cup olive oil

1/2 cup lump crab meat

28 large white button mushrooms, stemmed


Preheat the oven to 400 degrees.

Combine the bread crumbs, cheese, garlic, parsley, lemon zest, Beazell’s (to taste), and 2 tablespoons olive oil in a medium bowl to blend thoroughly. Carefully stir in the crab meat taking care not to break the lumps up.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet. Drizzle remaining oil over each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

Variation:  Use several large Portobello mushrooms instead of the button mushrooms.



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