Overstuffed Mushrooms

Name: Overstuffed Mushrooms
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 25 mushrooms, large; 1/2 lb crabmeat; 3 eggs; 3 tablespoons mayonnaise; 1/2 small onion, chopped fine; 1/2 cup butter; 1/2 cup breadcrumbs; 1/2 cup parmesan cheese, grated; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon paprika; 1 tablespoon lemon juice

Submitted by Lavender Lynn

"This recipe is from my SIL. This is a great appetizer."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 12

ingredients

25 mushrooms, large
¹⁄₂ lb crabmeat
3 eggs
3 tablespoons mayonnaise
¹⁄₂ small onion, chopped fine
¹⁄₂ cup butter
¹⁄₂ cup breadcrumbs
¹⁄₂ cup parmesan cheese, grated
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon lemon juice

directions

Preheat oven to 350°F .
Melt butter in a 3 qt pan over low heat.
Beat 3 eggs in a bowl.
Breakup crab meat into small pieces and add to eggs.
Add mayonnaise to eggs.
Remove stems from mushrooms. Chop up stems and add to egg mixture.
Add onions, lemon juice, bread crumbs, salt & pepper, and paprika to egg mixture.
Put mushrooms a few at a time into melted butter, coat, and place mushrooms, round side down, into a baking dish. Do all mushrooms.
Spoon egg mixture from bowl into hollow of each mushroom.
Pour remaining butter on top of mushrooms.
Bake in oven for 20 minutes. After 15 minutes, sprinkle parmesan on mushrooms and finish baking.

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Reviews

Wow these are good I used imitation crab but these are tasty and satisfying

Dienia B.
These crab stuffed mushrooms are wonderful and they'll be my go-to recipe from now on. : ) I halved the recipe, but otherwise didn't change a thing. These stuffed mushrooms went well with our other veggie night items - steamed artichoke and corn-on-the-cob. This recipe is going right into my best of 2018 file.

DailyInspiration
We always LOVE crab and stuffed into mushrooms: YUMMMMY! We particularly loved the lemon juice and paprika, but really all the flavours blended so well. I admit to having also added minced garlic and a finely sliced leek; and I minced my onion. I've found that chopped onion can still be that bit crunchy after cooking which really does spoil a dish, so whenever cooking time is fairly short I tend to mince onion. As for adding the garlic and leek, they are two of my standard additions to onion: the subtle blend of flavours is just so delicious. Thank you Lavender Lynn, for sharing this delightful and delicious recipe that I know I'll be making again and again. I'm also going to try it using a blend of salmon and crab. Made for Newest Zaar Tag.

bluemoon downunder