Buttery Crab Stuffed Mushrooms




6 to 8




  • 25 large button mushrooms (about ¾ pound)
  • ¼ cup Challenge Butter (½ stick)
  • 1 clove garlic, minced
  • 6 ounces fresh or canned crabmeat
  • ⅓ cup bread crumbs
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons dry sherry
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper


  • 1

    Clean mushrooms and place on paper towel to dry. Remove mushroom stems and mince stems finely.

  • 2

    Sauté mushroom stems and minced garlic in a frying pan in 2 tablespoons of the butter until lightly browned.

  • 3

    Drain crabmeat. Combine it with the cooked mushroom stems, bread crumbs, Parmesan cheese, sherry, oregano, salt and pepper and mix all well.

  • 4

    Slowly sauté mushroom caps in remaining 2 tablespoons of butter until tender, turning once. Remove and drain on a paper towel.

  • 5

    Stuff caps with crab mixture and place on a baking sheet. Place under broiler for 1-2 minutes until bubbly.

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