Stuffed Mushroom Caps

The Outdoor Epicurean has a delicious mushroom recipe that could become your go-to appetizer. You can substitute shrimp or a mild fish in place of the crab meat. Enjoy!


Stuffed Mushroom Caps


  • 1`2 mushrooms (large, stems removed)
  • 1/2 cup butter (unsalted, melted)
  • 2 eggs
  • 1 1/2 cup crabmeat
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemmon juice
  • 1/2 cup bread crumbs (plain)
  • 1/2 t teaspoon Worcestershire sauce


Preheat the oven to 375 degrees Fahrenheit
In a saucepan over medium heat, add the butter. Add the mushroom caps and saute until soft. Remove from the saucepan and place in a buttered baking dish.
In a bowl, combine the remaining eggs, lemon juice and Worcestershire sauce, Crab seasoning, and half the bread crumbs. Gently fold in the crab meat.
Using a 1 inch ice cream scoop, portion the stuffing into the mushroom caps.
Evenly distribute the bread crumbs on top of the stuffing. Drizzle the remaining butter over the bread crumbs. Evenly distribute the mayonnaise over the mushroom caps. Sprinkel a little crab seasoning on top of the mayonnaise.
Bake for 15- 20 minutes until the mushrooms are soft and the topping is golden brown.
Serves 4

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