Stuffed mushrooms are one of my favorite finger-food party snacks, but for these, I grabbed some stuffer caps – the bigger mushrooms already cleaned and ready to stuff – from my local grocery store. You can use any kind of mushroom that can be stuffed of course, just be sure to save the stems and include them in your stuffing mix.


  • 2 (12 count each) packages of mushroom stuffer caps
  • 6 tablespoons of butter, divided
  • 1/2 cup of chopped onion, finely minced
  • 1/4 cup of chopped green bell pepper, finely minced
  • 2 slices of white or white wheat bread, toasted
  • 1/2 pound of fresh lump crabmeat
  • 1 egg
  • Pinch of salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 to 1/2 teaspoon of Cajun seasoning (likeSlap Ya Mama)
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
  • 1 tablespoon of dried bread crumbs
  • 1 tablespoon of shredded Parmesan cheese,optional
  • Lemon wedges


Preheat oven to 350 degrees F.

Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well mixed. Add the crab and half of the melted butter, gently mix.

Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes. Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny sprinkle of Parmesan, if desired. Drizzle top with remaining butter.

Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked through. Serve warm with wedges of lemon.

Cook’s Notes: If you are using regular mushrooms that have not already been cleaned, chop up and add the stems to your stuffing.

Sausage Variation: Eliminate the crab and Old Bay and mix in 1/4 cup of Parmesan or Romano cheese, or substitute 1/2 pound of browned, spicy breakfast sausage for the crab. Substitute shredded cheddar cheese, in place of the Parmesan.