Crab & Cream Cheese Stuffed Mushrooms

I found this recipe years ago, but have tweaked the ingredient to make it an ultimate crowd favorite. Delicious, rich and creamy, it easily competes against the Keg’s Stuffed Mushrooms Neptune.


Get about 16-24 large white mushrooms.  Clean and pull out the stem and set aside.  With a brush lightly butter the outside & inside of the mushroom cap.  Place caps individually into muffin tin.


1 package 250g softened cream cheese 1/4 cup parmesan cheese 1 tbsp garlic 1 tbsp olive oil 1/4 tsp pepper 1/4 tsp onion powder 1/4 tsp cayenne pepper 1 can crab meat Finely chopped mushroom stems (4-8)

Prepare mushrooms.  Combined stuffing ingredients in a bowl or mixer.  Once well blended either spoon or pipe into mushroom caps.  I usually use a ziplock bag, trim the corner and pipe into mushrooms.  Bake at 350 degrees for 20-25 minutes or until tops are slightly brown.  Serve plain or top with a sprinkle of paprika or parsley.

Alterations: I have added cocktail sauce and lemon juice to taste occasionally.  This is a great recipe to adjust to make it your own.