Savory Crab Stuffed Mushrooms

Here is my crazy recipe for crab stuffed mushrooms. So delicious and delicate! Try these at your next gathering!

We grew up in a two family house that belonged to my parents. The two older siblings were born in another city and my parents moved to the new house when they were babies. The rest of the siblings were born in the new city after the move. My paternal grandparents lived on the second floor, while my family lived on the second and third floors.

My grandfather passed away when I was 4 years old and after that, my sisters and I took turns sleeping downstairs at my grandmother’s house to keep her company. We were well into our teens before I stopped sleeping downstairs. But as long as I did, I loved sleeping there.


¼ minced red bell pepper

10 ounces medium portobello mushrooms, cleaned and stemmed. Dice the stems

4 tablespoons butter

2 cloves garlic, crushed

4 ounces drained crab meat

½ cup panko breadcrumbs

⅛ teaspoon Bell’s seasoning

3 tablespoons Parmesan cheese

2 teaspoons dried parsley

1 tablespoon olive oil, I drip it on.



Heat a saute pan over medium heat.

Add the butter and melt it.

Add the sliced mushroom stems, bell bell pepper and garlic and sauté for 8 minutes or until cooked.

Preheat oven to 375°F.

Remove from heat and add crabmeat, breadcrumbs, Bell’s seasoning, Parmesan cheese and parsley. Stir until combined.

Line a cake pan with aluminum foil.

Using a teaspoon, drop the filling into each mushroom cap and line them up on the pan.

If you have any crab mixture left over, put it in a ramken and place it on the pan with the mushrooms.

Drizzle the mushrooms generously with olive oil.

Bake for 25 minutes or until done.

Place the stuffed mushrooms on a serving plate.

Place a few on a plate.

Eat a few




  1. Jeanette Atkinson Atkinson
  2. Jeanette Bream
  3. Mary
  4. Anonymous
  5. Terry Meyers

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