Paula Deen Crab-Stuffed Mushrooms

Paula Deen crab-stuffed mushrooms take 20 minutes and a handful of crabmeat, cream cheese and Parmesan to make a creamy, golden baked appetizer that feeds 10 people. This easy make-ahead party appetizer fits game day, holiday table spreads and Southern church supper gatherings all year long.

Mix the crabmeat, cream cheese, parsley, green onions and Parmesan until it holds together, because a loose filling slumps out of the caps as they bake. Skip the non-stick spray on top and the bread crumbs will stay pale instead of turning golden.

Paula keeps the filling simple and lets her House Seasoning do the work, so you taste the crab instead of a heavy stuffing. You can also use big portobello caps for a heartier version, which is handy when these need to double as a light main.

Paula Deen Crab-Stuffed Mushrooms

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

90

kcal

Creamy crab and cheese filling bakes up hot and melted inside tender mushroom caps. A sprinkle of bread crumbs and a quick spray of oil turn the tops golden brown.

Ingredients

• 2 or 10 white mushroom caps portobello mushroom caps
  

• 1/2 cup chopped fresh parsley
  

• 1/2 cup chopped green onions
  

• 4 tablespoons Parmesan cheese
  

• 1/2 cup cream cheese
  

• 1 cup crabmeat
  

• to taste Paula Deen's House Seasoning
  

Directions

• Preheat the oven: Preheat your oven to 375°F. That way it is fully hot by the time the mushrooms are stuffed and ready to go in.
• Mix the filling: Combine 1 cup crabmeat, 1/2 cup cream cheese, 1/2 cup chopped parsley, 1/2 cup chopped green onions and 4 tablespoons Parmesan cheese in a bowl. Add Paula Deen's House Seasoning to taste, then stir until it is evenly mixed and holds together when scooped.
• Stuff the mushrooms: Pile the filling into the mushroom caps, using white mushroom caps or portobello mushroom caps. Then sprinkle bread crumbs over the tops so they brown as they bake.
• Spray the tops: Give the stuffed caps a light coat of non-stick spray. This helps the bread crumbs brown instead of drying out.
• Bake until melted: Bake for about 20 minutes. They are done when the filling is hot and melted and the tops are golden.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use portobello mushrooms instead of white mushrooms?

Yes, the recipe works with either white mushroom caps or portobello caps. Portobellos are larger and hold more filling, so they make a heartier bite and may need a few extra minutes in the oven.

Can I make crab-stuffed mushrooms ahead of time?

You can mix the filling and stuff the caps earlier in the day, then keep them covered in the fridge until baking time. Add the bread crumbs and non-stick spray right before they go in the oven so the tops brown well.

Can I use imitation crab?

Real crabmeat gives the best flavor, and it is what the recipe calls for. If you use imitation crab, chop it fine so the filling still holds together, and taste before adding more seasoning.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge and reheat them in a warm oven so the tops stay crisp. The microwave will make the mushrooms watery and the bread crumbs soft.

Why are my stuffed mushrooms watery?

Mushrooms release moisture as they bake, and a loose filling makes that worse. Keep the filling thick and well mixed, and the mushrooms should stay tender without pooling liquid on the pan.