These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Perfect Crab-Stuffed Mushrooms

butter

green onion

crabmeat,

bread crumbs

Monterey Jack cheese

egg, beaten

lemon juice

dill weed

butter, melted

button

dry white wine

Preheat oven to 400 degrees F (200 degrees C).


Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese,  egg, lemon juice, and dill weed until well mixed.


Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.


Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.


I loved this, really delicious. I did make a small change, I added 5 cloves of garlic finely chopped, added during step 2. These were earth shaking, my gourmet club loved them also. The first time I made them I ate one before the club assembled and it's a good thing because I would not have gotten even one after the gang got finished. The next meeting I was ordered to make them again, this time I made a triple batch, they all vanished. Thanks for sharing

I am so glad that I saw this recipe! When I try a new recipe,I don't change a thing. I don't feel that it's fair to change a recipe and then review it. These don't need any changes. They are just wonderful the way they are. Perfection in a mushroom cap!

Delicious recipe.  I tried it once as written, but to make it a 5, I recommend a little tweaking that I tried the second time:  I included the (chopped) mushroom stems in the stuffing, and I added a little sherry, Worcestershire sauce, and fresh horse radish, and I used fresh dill, rather than dried.  I also used a combination of baby Portabella and button mushrooms. The choice of mushrooms had little effect on the end result, but I have a slight preference for the Portabella flavor and texture.  With those minor modifications, this is my favorite stuffed mushroom recipe ever.

i love crab and shrooms and cheese how could you not like theis? well you need to love all and if you do you will make this over and over again as i have the touch of wine is great didn't have enough butter so mixed it with some imperial margarine turned out great choose the right size of shrooms so that the rest of the stuffing does not go to waste well it wont because you can freeze it do not freeze with stuffing in the shrooms please tryt his at least once i have turned non shroom lovers into shroom lover's with this great recepie it will be at arms lengths at all times as an anytizer!

Made 2 batches.  One as written.  Group liked them.  Many said there was something missing.  Batch two I added more onion, a bunch of fresh minced garlic, a pinch of crushed red pepper and a decent sprinkle of smoked paprika.  They loved them.  My crew loves bold flavors, so purely a matter of personal taste.  Just know who you are cooking for and adjust the recipe accordingly.  I cook by sight, feel and taste, not necessarily measurements.  Overall a fantastic recipe and you can't go wrong.

I have been making this recipe for 30 years and it's as good today as it was then!!

Beautiful recipe BLUEYEZ! I made this for an eid party but I mixed mini shrimp in with the crab. The taste was amazing!

My family loved these.....I added extra salt pepper garlic asiago cheese and I browned the breadcrumbs in butter first. So delicious!!! We were so sad when the last one was gone!!!!!! Will definitely make again

Not sure which recipe was posted first because they are both the same (Savory Crab Stuffed Mushrooms) but OMGeeeee!! Yummm!! I added a tad of Garlic, Worchestershire and Horseradish to the stuffing and used sweet onion and seasoned dry bread crumbs instead of green onions and soft bread crumbs (only because thats what I had) and added the stems that I chopped up to the filling.... Will DEFINATELY be making these again!!

Sure sounded tasty -- so followed the recipe exactly. We've enjoyed far better recipes which were full of flavor. Our guests did not finish these (and they love good food!). Too me these were a waste of expensive ingredients.

perfect crab-stuffed mushrooms

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Cost: $5.34 /serving

Author : Lisa Felton Nash

Ingredients

Instructions

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