Michelle's Stuffed Mushrooms

1 1/2 pound Bella mushrooms

2 tablespoons olive oil

3-4 tablespoons chives or onion, minced

12 ounces canned or frozen crabmeat or imitation crab, such as Dyna crab

2/3 cup breadcrumbs, finely shredded

2-3 tablespoons mayonnaise

1/4 teaspoon dried thyme

1/4 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

  1. Preheat oven to 400.

  2. Remove mushroom stems and clean stems by running them under water and then drying. Wipe mushrooms caps clean with a damp towel.

  3. Chop mushroom stems. Heat 1 tablespoon oil in a pan over medium heat. Add stems and chives or onions to pan and sauté. 

  4. Put sautéed stems and chives in a bowl and add crab, breadcrumbs, mayonnaise, salt and pepper. Gently fold ingredients together. Add more mayonnaise if ingredients do not stick together.

  5. Place mushrooms on parchment lined pan.  Place a teaspoon or so of mixture in each mushroom. Place in oven and bake for 25-30 minutes.

  6. The stuffed mushrooms can be made ahead of time and refrigerated uncooked and then baked before serving. You may need to add 8-10 minutes to cooking time.

Expanding the Table

Make it Gluten Free

Use gluten free breadcrumbs, such as Nathan’s gluten free panko breadcrumbs

Allium Free is easy

Omit chives and substitute 3 tablespoons minced and sautéed fennel.

Kosher is a snap!

Use crab substitute, such as Dyna crab

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. Available on Aug. 22 on Amazon, Book Baby, and Book Depository. So excited to share with you! Preorder now!

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