Crabmeat-Stuffed Mushrooms - Kraft Recipes Top
Comida Kraft
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Crabmeat-Stuffed Mushrooms

Prep Time
15
min.
Total Time
35
min.
Servings

6 servings

Guests will be deliciously surprised when they bite into these cream cheese-stuffed mushrooms and taste the succulent crabmeat filling.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
  • Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
  • Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
  • Bake 18 to 20 min. or until heated through.

How to Soften Cream Cheese

Place measured amount of cream cheese in small microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Top with additional sliced green onions before serving.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 150
Total fat 11g
Saturated fat 6g
Cholesterol 65mg
Sodium 210mg
Carbohydrate 3g
Sugars 1g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from A girlfriend and I had gone out to a nice restaurant specifically for crab stuffed mushrooms. A girlfriend and I had gone out to a nice restaurant specifically for crab stuffed mushrooms. We were so disappointed. She then turned to me and said "I wish you would just make them for me!" So, of course I came here for a recipe. OH MY GOODNESS!!! Never did I think they would be the hit that they were. Even my two daughters fell in love, usually they would never touch these. I used the larger sized portabella mushrooms to make them as a meal rather than an appetizer or side dish. My friend and I have decided to have one evening a month with stuffed mushrooms, a large salad, a bottle of white whine and loads of friends. Why eat out when it's so much better at home (:
Date published: 2008-02-27
Rated 5 out of 5 by from this is definitely a keeper. this is definitely a keeper. i used the onion & chive cream cheese as well. i also added bacon and then sprinkled parm shredded mozz on top(in the last 5 min). i doubled the recipe for 10 guest with no leftovers. everyone asked for the recipe! i also made a batch a week earlier and omitted the crab. this was also a big hit.
Date published: 2008-01-02
Rated 5 out of 5 by from Crab meat just went down to $9.95 per can from $13. Crab meat just went down to $9.95 per can from $13. have made it more than once. I also made it for a church function and that was a mistacke. Reason: there were about 75 members and I had mushroom crowded in one caserole. Everyone that went first took one; I expected some to skip but they did not. So while the line was still rather long, all the mushrooms were gone. There stood the only empty caserole. It's not a caserole for a crowd -- or is it??
Date published: 2005-10-13
Rated 5 out of 5 by from I made these as a part of a special anniversary dinner for my husband last year. I made these as a part of a special anniversary dinner for my husband last year. He's the usual cook in the house. I changed it a little by using crushed Ritz crackers instead of bread crumbs and imitation crab instead of the canned. We both loved these, even more than the ones we have ordered at restaraunts. I make them at least once a month and they are always gone within a few minutes.
Date published: 2008-06-25
Rated 5 out of 5 by from I made this recipe for my fourth wedding anniversary b/c my hubby and I LOVE stuffed mushrooms, it... I made this recipe for my fourth wedding anniversary b/c my hubby and I LOVE stuffed mushrooms, it was wonderful, I actually ended up making another batch the next day b/c they went over so well. I am making them again tonight just because. Thanks for the recipe, it's the easiest one that I found on the web too!
Date published: 2006-07-13
Rated 4 out of 5 by from I didn't use crab at all. I didn't use crab at all. Added about 1/4 c. of grated parmesan cheese, and some salt. I mixed about 1 tsp of oil w/ melted butter & poured it into the bottom of the dish I baked them in. The ones that absorbed some of that liquid were even tastier! Don't forget the salt - definitely needs salt!
Date published: 2006-09-27
Rated 4 out of 5 by from I wanted something special for Christmas eve. I wanted something special for Christmas eve. I made them earlier in the day so I could come home from church and just pop them in the oven. VERY easy, my husband loved them. I added a little cayenne pepper, to 'kick it up' a bit. Also reheated well in the microwave on Christmas day.
Date published: 2013-12-26
Rated 5 out of 5 by from Made on the grill for a camping trip. Made on the grill for a camping trip. Everyone gave a thumbs up, and are requesting it again. I used canned crab meat ( because I already had it) and made the mixture 2 days prior and stored in the fridge, then assembled and cooked on the grill till the mushrooms were soft.
Date published: 2007-09-24
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