This tasty appetizer seasoned with thyme, oregano, and savory.  Choose good sized mushrooms, about 2 inches across.  When cleaning mushrooms, don't run them under water.  They are like little sponges, and will absorb it; just wipe them clean with a damp towel.  The filling can be made with fresh, canned, or imitation crabmeat.  If using canned, be sure to rinse it first.

Crab Stuffed Mushrooms

mushrooms

crabmeat

green onions, thinly sliced

thyme

oregano

savory

black pepper

Parmesan cheese

mayonnaise

paprika

Preheat the oven to 350 degrees F (175 degrees C).


In a medium bowl, combine crabmeat, green onions, herbs, and pepper.  Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.  Refrigerate filling until ready for use.


Wipe the mushrooms clean with a damp towel.  Remove stems. Spoon out the gills and the base of the stem, making deep cups.  Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.  Sprinkle tops with Parmesan and paprika.


Bake for 15 minutes.  Remove from oven, and serve immediately


I used frozen imitation crabmeat and Kraft fat-free mayo.  I also add the stems to the mix.  These are delicious!  I love stuffed mushrooms so any time I can try them a different way I am up for it.  Suggestion:  Bake leftover mix and serve with crackers.  Very delish!

These were very tasty and very easy! I made these with Portobello mushrooms and served them as an entree. I added some red bell pepper. I didn't have any savory so I didn't include that but I did add a pinch of lemon pepper. I will make just the stuffing again and serve it by itself as a salad or on slices of French bread.

Made these for New Year's Eve... They were GREAT!  Best (and easiest) stuffed mushrooms I've made. I didn't have savory, so I substituted garlic (garlic goes with everything!) and I added a 1/2 c. shredded cheddar as another reviewer said. I'm excited to make these again, for the Super Bowl!

I host a gourmet New Year's eve party every year I am always looking for an easy but delicious recipes for this function I have a group of friends that have very discriminating palates when I served this recipe it was a huge success many even asked for the recipe. Cudo's to you this was a very easy and delicious recipe. It's a keeper in my file. PS. it is very important to follow this recipe exactly or you will not be successful.

I love mushrooms but was a little dissappointed with these. Also they definitely have to be served right away b/c they are better hot.

THE BEST!!  I did not have savory so I just used a bit more thyme and I also added garlic - this was a hit!!  My hubby asks for these all the time.  I just made a big batch of the stuffing, used what I needed at the time and froze the rest in seperate portions.  When ever I wanted more, pop out the freezer and there you go!

Loved them!  Made them for a shower after a trial one with another recipie from this site.  THis one won hands down.  
I added about a third cup of the chopped stems.  I also used a parmesean/romano blend.  THey were perfectly spiced.
To solve the waterety problem, I put the mushrooms on paper towels before putting them on a serving platter.
Overall- delicious!

My boyfriend and I thought that these mushrooms were better than any we've had out at restaurants.  I added about 1/2 cup of grated sharp cheddar cheese to the filling, and before baking, I put a little of the grated cheese on top of the mushrooms.  The cheese seemed to give them an extra kick of flavor.

Very good and easy to make recipe. I substitued the mayonaise with Ranch dressing but in the future would actually substitute them both for some melted butter. Also we topped some with shredded Parmesean cheese and some others with Swiss Cheese and we preferred the Swiss Cheese topped ones better. But it was an excellent base recipe and overall we were completely happy with it!!!

Baked mushroom appetizers are stuffed with seasoned crabmeat.

crab stuffed mushrooms

Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 6

Author : Wilma Scott

Ingredients

Instructions

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