Crab Stuffed Mushrooms

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 2 packages White Button or Cremini Mushrooms (8 oz each)
  • 1 teaspoon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Old Bay Seasoning
  • 1 tablespoon Roasted Red Pepper, small dice
  • 1/4 cup Breadcrumbs
  • 1/4 cup Mayonnaise
  • 1/2 cup Frozen Jumbo Lump Crab, thawed and drained
  • 1 cup Italian Dressing
  • 2 tablespoons Shredded Parmesan Cheese


  1. Wash mushrooms then remove stems and using a rounded teaspoon hollow out as much of inside of the mushroom as possible, being careful not to break through the sides or the bottom.
  2. Place the mushrooms in a Ziploc bag and pour over the Italian dressing to cover. Allow to marinate for at least 30 minutes.
  3. Combine mayonnaise with mustard, Old Bay, Worcestershire, red pepper and cheese.
  4. Add the crab and gently fold to combine.
  5. Add the breadcrumbs and gently mix until just combined.
  6. Remove the mushrooms from the marinade and allow to drain on paper towel.
  7. Fill each mushroom with the crab mixture and place on a baking sheet.
  8. Bake at 350⁰ for 20-30 minutes or until golden brown and cooked through.

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