clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crab Stuffed Mushrooms

  • Author: Meagan


A recipe from my sister!  She made a bunch of notes, I used what I had on hand but you need to know that the Boursin and the pecans are a must!  I’m pretty sure I ate most of them when she brought them over so it’s kind of crazy that it took me so long to make them myself – enjoy!



680 g/24 oz mini bella mushrooms – I think that any kind would work, these were just the nicest shape when I was shopping

2 T. butter AND 1/2 t. EACH kosher salt AND freshly ground pepper

~2 cloves of garlic, finely minced AND ~1/2 c. chopped green onion

2 cans (120 g) crab, well drained and squeezed dry

~1/2 c. EACH Italian breadcrumbs or seasoned panko AND finely chopped pecans

1 package (150 g) herb and garlic Boursin AND ~1/2 c. freshly grated Parmesan


Preheat the oven to 400 and line a large baking sheet with parchment.

Use a paper towel to carefully wipe the dirt off and clean each mushroom.  Twist the stem of each mushroom to remove and then if needed, use a small spoon (grapefruit spoons work really well), to hollow out each mushroom cap.  Keep all of the stems and inside bits and chop them finely once all of the mushrooms are cleaned.

Lightly spray your prepared baking sheet with olive oil, place all of the mushroom caps on upside down, lightly spray all and then sprinkle with a bit of salt and pepper.  Bake for 5 minutes, then remove from the oven and shift the mushrooms around so that they drain and dry as much as possible.

In a large non-stick skillet, melt the butter over medium-high heat and add in all of the chopped mushroom bits, sprinkle with the salt and pepper and sauté for several minutes until the mushrooms are browned and almost dry.  Add in the garlic and green onion and cook for another couple of minutes until the onion has softened.  Turn off the burner and remove the skillet from the heat.

Add in the crap, breadcrumbs, pecans, Boursin and Parmesan and use the heat of the pan and mushroom mix to work all of the ingredients together until smooth.  Allow the mix to cool until it’s a temperature that you can comfortably touch if you need to.

Prep another baking sheet, this time with foil in case you wish to broil the mushrooms after baking.  Use a small spoon to assertively stuff each mushroom cap and place on your prepared baking sheet.  I found a small spoon and my thumb worked perfectly and this portion of prep was really rather quick.  Once the mushrooms are all stuffed, you can cover them well and refrigerate until you’re ready to bake them – I prepped mine the day before.

When you’re ready to bake, make sure the oven is at 400 and bake for 15-20 minutes until the mushrooms are warmed through and the tops are crispy and golden.  Baking time may also depend on what kind of mushrooms you used and how cold the filling is to start and if you’d like them more brown then feel free to broil them for a minute or 2 – either way, these are super delicious and always get wiped out!





From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.