Crab Stuffed Mushrooms

If you're coming to my house for dinner you are almost guaranteed to be served mushrooms whether they be grilled, sauteed, souped or stuffed.  I like to put them in everything and what's so funny about them is that they really don't have much flavor themselves but they absorb so many other flavors so well.  There's a mushroom vendor at one of the local farmer's markets and the first time I saw the stand I almost did a cartwheel---right in the middle of the farmers market!  It was such a beautiful site--so many varieties, so many possibilities..... aaah.

Sometimes I have to keep myself from sharing every single recipe I use that has mushrooms because I know that some folks really just don't like them; and if you happen to be one of those people, then feel free to just stop reading now.

I first starting making stuffed mushrooms in college...although back then I used imitation crab meat and seasoned bread crumbs.  Over the years, I've evolved {and have more cash in my pocket than I did back then} and so when I saw this recipe for crab stuffed mushrooms using panko bread crumbs, I had to try them.  I used real fresh crab meat and the panko definitely played its part in dressing these little babies up and they were sooooo delicious.  I felt like I was eating them in the dining room of an elegant restaurant. There was no egg or cheese to bind them together [which I was concerned about initially] but that allowed the crab to remain the star of the dish and it was complemented perfectly by the light, buttery crunch of the panko and the meatiness of the mushrooms.  They were absolute perfection!  A must for your next dinner party or night in with your special someone.

As you can see here, I planned ahead and divided up our portions before even baking, because these are the kinds of things my husband loses count of and he will eat 6 and leave me with 2.  Even though I planned ahead and separated 4 into each person's dish, when I set them down before us, he immediately reached over into my pan and ate one of mine first....then proceeded to eat the rest of his.  He's going to pay for that, I just haven't figured out how yet.

Crab Stuffed Mushrooms
Recipe slightly adapted from KikkomanUSA


1 pound large fresh mushrooms [I used white]
4 tablespoons butter, divided
1/4 cup plus 2 tablespoons Kikkoman Panko Bread Crumbs
1/2 cup shredded fresh, canned or imitation crabmeat
1/4 teaspoon onion powder
1/8 teasopoon salt
1/8 teaspoon pepper
2 green onions, sliced [green part only]
1 tablespoon parsley, finely chopped


Preheat oven to 375 degrees on Convection Bake setting.

Gently clean mushrooms using a damp paper towel.

Remove and finely chop stems.

In a large skillet over medium heat, melt 3 tablespoons of butter and add stems.  Cook stems, stirring occasionally, for about 5 minutes or until tender.

Add in green onions and parsley and stir for another minute.  Remove from heat and add 1/4 cup of the panko, crab meat, onion powder, salt and pepper and combine well.

Pile mushroom caps high with the crab mixture and place on an ungreased baking pan.

Melt the remaining tablespoon of butter and mix with the remaining 2 tablespoons of panko.  Sprinkle over the tops of the mushrooms.

Bake for about 15 minutes, until the topping is golden brown.  Allow to cool for a few minutes before shoveling into your mouth.....or you'll be sorry.

I love that this product comes with a resealable bag so that the bread crumbs stay fresher, longer.


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