Crab Stuffed Mushrooms

This one is a lot easier than you might think. I’ve gotten rave reviews, and the total preparation is only about 20 minutes, with only 15 minutes of cooking time.


  • Medium to large pot for boiling the stuffing mix
  • Large mixing bowl for stuffing mix
  • Small mixing bowl for sauce mix
  • 1 or 2 9×12 oven pans (glass or metal are fine)


  • 2 16oz containers of lump crab meat
  • 1 box bread stuffing mix (I use chicken flavored)
  • Water per the instructions on the stuffing mix
  • 1/4 cup butter or margarine (for the stuffing)
  • 3 tbsp. minced garlic (wet not dry)
  • 1 lb. sliced sharp white cheese (pepper jack and horseradish cheddar work well)
  • 3-6 large mushrooms (2-4 inches across)
  • Non-stick cooking spray (butter flavored works best)
  • 1-3 tbsp. Siracha chili sauce
  • 1 cup mayonnaise (I prefer Hollywood because it’s not sweet)
  • 1/4 cup capers


  • Dust off (or rinse) the mushrooms thoroughly
  • Remove the stem from each mushroom
  • Spray oven pan(s) with cooking spray
  • Place the mushrooms top down and evenly spaced in the pan


  • Add the specified volume of water, the butter, and the garlic to a pot and bring to a boil
  • Turn off the heat
  • Add in the stuffing to the water per the instructions, mix thoroughly but gently and let stand for 5-10 minutes
  • Add in the crab (with all the liquid in the crab container)
  • Mix thoroughly but gently and set aside


  • Mix together the mayonnaise, Siracha, and capers in a small container and mix thoroughly
  • Set the sauce aside


  • Place a slice of cheese in the bottom of each mushroom (this may require trimming to size)
  • Spoon in the stuffing mix so that it is 1 to 1 and 1/2 inches thick and relatively flat across the top
  • Place another slice of cheese over the stuffing mix (again, this may require some trimming to size)


  • Preheat your oven to 425 degrees
  • Place the pan(s) of mushrooms in the middle of the middle rack
  • Cook for 10-15 minutes until the cheese is melted (and even slightly golden brown based upon your taste)
  • Remove the pan(s) from the oven and place a dollop of the sauce on top of each mushroom
  • You can add a sprinkle a few capers on top of the sauce as a garnish
  • Serve hot and set any remaining sauce aside to be added for those who love sauces (like me)


You may end up with more stuffing than the mushrooms will hold. The leftover mixture can be placed in a storage container, covered with plastic wrap and frozen for quite some time to be used later.


That’s it! The only part that’s at all time-consuming is getting the cheese to fit in and on the mushroom. I usually go with 4-inch mushrooms so that I don’t have to deal with this little time-sink.

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