Stuffed Mushrooms with Crab

Stuffed Mushrooms with Crab
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 231.3
  • Total Fat: 8.2 g
  • Cholesterol: 61.5 mg
  • Sodium: 700.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 18.7 g

View full nutritional breakdown of Stuffed Mushrooms with Crab calories by ingredient


Guys this is a Perfect appetizer for date night or an anniversary dinner Guys this is a Perfect appetizer for date night or an anniversary dinner
Number of Servings: 2


    6 Large Button Mushrooms,Stemmed and Cleaned
    1 Serving Prepared Stovetop Chicken or Turkey Stuffing
    2 oz Blue Star Crab Claw Meat
    1 Egg White (Large)
    1/2 Cup Low Moisture Mozzarella Cheese (Shredded)
    2 Tbsp Bel Gioioso Asiago Cheese (Grated)
    1/2 tsp Granulated Garlic
    6, 1/3 Second Spray Best Choice Olive Oil Cooking Spray
    Salt and Pepper to taste
    1 Green Onion Diced
    1/8 tsp Paprika


substitute Asiago with Parmesan for a milder cheese Profile.
Pairs well with my Rib Eye Steaks marinated in Cabernet Sauvignon


Pre-Heat Oven to 450 F
1) Line a sheet Pan with Non-Stick Foil
2) Clean Mushrooms with a moist paper towel then pull stems. (save in plastic Ziploc bag for other uses)
3) Lightly spray mushroom cap and bottoms with olive oil cooking spray. Place Cap side upon foil lined sheet pan and bake for 5-7 minutes.
4) Prepare Stovetop Stuffing according to package instructions (use Country Crock Lite in place of butter and reduce amount by 1/3)
5) Add Crab Meat, Egg White, Granulated Garlic, Salt and pepper and fold together well. form into loose balls large enough to fill mushroom cavity with a nice rounded mound. Repeat until all 6mushrooms are filled. then place three each into 2 Ramekins or small baking dishes. Top each set of mushrooms with 1/4 cup Low Moisture Part Skim Mozzarella and 1 Tbsp Grated Asiago Cheese and sprinkle with 1/2 the paprika.
6) Place Ramekins on Baking Sheet and place in Oven until cheeses are melted and golden brown.
remove from oven and sprinkle diced green onions on top then let cool 3-5- minutes before serving.

Serving Size: Make 2 Servings of 3Mushrooms each

Number of Servings: 2

Recipe submitted by SparkPeople user JMW65483.

Member Ratings For This Recipe

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    Look good - 6/4/21