Crab & Herb Stuffed Mushrooms


Serves 5-6


  • 24 white button mushrooms (24 caps plus 1 cup of stems chopped)
  • tablespoons butter
  • 3/4 cup panko bread crumbs
  • shallot, minced
  • teaspoon apple cider vinegar
  • teaspoon dried sage
  • teaspoon dried chives
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried parsley
  • tablespoon lemon zest
  • teaspoon salt
  • 1/2 teaspoon cracked pepper
  • ounces cream cheese, softened
  • tablespoons imitation (or fresh) crab
  • tablespoons Parmesan cheese, shredded


  1. Preheat the oven to 375°F. Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish.
  2. In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, cream cheese, and crab and cook for another 3-5 minutes until the breadcrumbs are soft and buttery.
  3. Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs, serve and enjoy!

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