whispering pines conference center

401 Victory Highway, West Greenwich, RI 02817 | (GPS 27 Loutitt Lane West Greenwich, RI 02817)

W. Alton Jones Campus | wpines@etal.uri.edu401-874-8100

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Rhode Island Seal

Crab Stuffed Mushroom

A recipe from the Kitchen of Whispering Pines



1⁄4 cup olive oil or 1⁄4 cup melted butter
24 large white mushrooms
12 ounces flaked crabmeat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs or 1⁄2 cup dry breadcrumbs
2 teaspoons parsley, chopped
1⁄8 teaspoon ground red pepper
1⁄8 teaspoon black pepper
1⁄8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1⁄2 cup melted butter
1⁄4 teaspoon garlic salt
2 cups shredded parmesan cheese



Spray a 9×12-inch glass baking dish with cooking spray.
Use an additional baking dish if needed.
Drizzle olive oil or butter in the bottom of the baking dish.
Wipe mushrooms with a damp paper towel to clean.
Remove stems, set aside caps and chop stems to add to filling.
In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
Mix well and then stir in egg and mayonnaise.
Use a small cookie scoop to mound filling onto each mushroom cap.
Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
Bake for 20 to 25 minutes at 425°F.
Best served hot.
Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

to download a pdf of this recipe, click here

Recipe courtesy of Food.com

-Whispering Pines Conference Center

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