Crab Stuffed Mushrooms

Photo Credits:


  • 24 Portabella mushrooms
  • 1 Pound Blue Crab meat
  • 8 oz Philadelphia cream cheese
  • 1 1/2 cups Italian style bread crumbs
  • 1 cup chicken stock
  • 4 Tablespoons concentrated crab boil (liquid)
  • 3 stalks of green onions
  • 2 Tablespoons of butter
  • 1 Tablespoon of garlic paste
  • Shredded Mozzarella/Provolone mixed cheese
  • Cooking spray
  • Salt
  • Pepper


  1. To prepare the crab… Add crab boil to crab meat and refrigerate. I let mine sit overnight and it was perfect but I like a lot of spice. So just remember the longer you let it sit the more intense the flavor/heat.
  2. Preheat oven to 350 degrees
  3. Wipe mushroom caps with a damp cloth and remove stems
  4. Saute chopped green onion and garlic paste in butter
  5. Remove onion mixture from the heat and let sit about 5- 10 minutes.
  6. Add the broth, breadcrumbs, cream cheese and crab. Mix thoroughly. (don’t over stir but do make sure that the cream cheese is evenly distributed.
  7. Salt and pepper to taste.
  8. Spray a large flat pan or cookie sheet generously with Pam or other cooking spray.
  9. Fill each mushroom cap with the filling.
  10. Top generously with shredded mozzarella/provolone cheese.
  11. Bake 20 – 25 minutes

Serve hot & enjoy!!!

Credits to: