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My husband loves these stuffed mushrooms. They are the same as the recipe I used to make stuffed mushrooms when I was a vegetarian (minus the crabmeat). If you are a vegetarian, too, or just don't like seafood, these stuffed mushrooms will still taste amazing if you remove the crabmeat from the recipe. These make a great side dish to go with steak or any Italian meal.

Please note that the amounts of each of these ingredients is approximate. Usually when I make these, I just throw ingredients in a bowl until it looks and tastes right. Feel free to adjust the amount of each of these ingredients to suit your personal taste preferences.


  • 12 medium to large white mushrooms
  • 2 1/2 Tbsp bread crumbs or 3-4 smashed crackers
  • 2 tsp milk
  • 2 green onions
  • 2 sticks of mozzarella string cheese
  • 1 Tbsp dried basil
  • 1 Tbsp chopped parsley
  • 1 6 oz. can or crab meat, drained
  • 3 Tbsp cream cheese
  • 2 Tbsp grated parmesan cheese
  • salt and pepper to taste


  • Preheat over to 400 degrees.
  • Spray baking dish with cooking spray or use paper towel to lightly coat with olive oil
  • Wash and dry mushrooms.
  • Remove caps and set aside.
  • Place caps stem-side up in the baking dish.
  • Put bread crumbs or crackers in bottom of medium bowl.
  • Add 2 tsp milk.
  • Mix gently and allow milk to soak into crumbs while working on step four.
  • Chop mushroom stems, green onions and string cheese.
  • Add to bowl.
  • Add basil, parsley and crab meat.
  • Toss to mix.
  • Add cream cheese and mix into other ingredients until well blended.
  • Add parmesan and salt and pepper to taste.
  • Spoon stuffing mixture into mushroom caps.
  • Bake for 15-25 minutes or until mushrooms are soft and able to be pierced easily with a fork.

Categories: Side Dish  Thanksgiving 
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