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Savory Crab Stuffed Mushrooms

SUBMITTED BY: LA VAUN PHOTO BY: Grvqn

"Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges."

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Read Reviews (185)

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min
Original recipe yield 24 mushrooms

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

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REVIEWS

Reviewed on Dec. 25, 2006 by BronxTam

You've got to try this recipe. I made a few changes. On the advice of other reviews I sauteed... MORE

Reviewed on Dec. 27, 2006 by sapience

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

sapience
Dec. 27, 2006

I used a mix of Gruyere and aged sharp chedder instead of monterrey jack. I prepared the mushrooms the night before.I sliced the butter into cubes & microwaved it until it was melted. I dipped each mushroom cap into the melted butter. I accidentally added wine to the stuffing.So,I added the entire 16 oz of crabmeat. I shredded the gruyere and chedder with the other ingredients, & stuffed the mushrooms. I put them in the fridge overnight. I baked them in the white wine, and they were wonderful. However...one day later, I found out something else that makes them even better. I baked them in the oven at 400 degrees. I wasn't ready to eat them when they were done, so I left them in the oven, & turned the oven off.2 hrs later I was ready to eat them, but they were cold.I put the pan in the microwave for 2 minutes and re-heated them. Well...OH MY GOD!!!!! They were incredible...I thought I had died and gone to heaven when I just ate them.It seems that they are best if you bake them, let them cool,then re-heat them just prior to serving them. Adding wine to the stuffing mixture, and marinating overnight makes a difference also. The first time I served them, they were cooked, but the inside portion of the mushrooms were still white, although soft and warm. When I baked them tonight, let them sit, and then re-heated them...I ended up with that really nice soft, brown, totally immersed in butter mushroom through and through...and the crabmeat stuffing really popped.

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42 users found this review helpful

I used a mix of Gruyere and aged sharp chedder instead of monterrey jack. I prepared the... MORE

Reviewed on Jun. 10, 2006 by VINTAGEMONKEY

One word to describe...YUMMMMMMMMM! This was really good. Even my fiance who doesnt like... MORE

Reviewed on Dec. 12, 2006 by Cooks4Happiness

I tried to find a crab stuffed mushroom recipe after eating at Ruth's Chris steak house where... MORE

Reviewed on May 16, 2005 by SKYGRETCH

Excellent recipe! I doubled the recipe and brought it to a party with several of my... MORE

Reviewed on Jan. 25, 2004 by SNEZ

How anyone could have given this recipe 5 stars is beyond me. While they were easy to make,... MORE

Reviewed on Jan. 5, 2004 by THE LAZ

These were very good. I added chopped jalepeno, garlic and a little salt. It took longer to... MORE

Reviewed on Oct. 23, 2004 by GIGI9801

Excellent! Made these for dinner guests and everyone really enjoyed them! Followed the recipe... MORE

Reviewed on Jan. 25, 2004 by SMILES2288

Fantastic!!! I made this for friends, and it was a hit!! I did not add the dill weed, and I... MORE

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