Crab Stuffed Mushrooms

A blend of earthy, savory ingredients makes each of these little mushrooms a magical bite—especially with the addition of crabmeat. To lean into the luxury, make sure to buy the best crabmeat you can find.
Prep Time
Cook Time


  •  25 large button mushrooms (about ¾ pound)
  •  ¼ cup Danish Creamery 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


  • Clean mushrooms and place on paper towel to dry. Remove mushroom stems and mince stems finely.
  • Sauté mushroom stems and minced garlic in a frying pan in 2 Tablespoons of the butter until lightly browned.
  • Drain crabmeat. Combine it with the cooked mushroom stems, bread crumbs, Parmesan cheese, sherry, oregano, salt and pepper and mix all well.
  • Slowly sauté mushroom caps in remaining 2 Tablespoons of butter until tender, turning once. Remove and drain on a paper towel.
  • Stuff caps with crab mixture and place on a baking sheet. Place under broiler for 1-2 minutes until bubbly.

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