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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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