mushroom caps with crab topping

mushroom caps with crab topping

prep time: 30 minutes
cook time: 15 minutes
ready in: 45 minutes

makes: 12 servings, 2 pieces each


  • 16 oz. button mushrooms
  • 1 Tablespoon butter
  • 1/3 cup mushroom stems, finely diced
  • 1/3 cup red bell pepper, finely diced
  • 1 teaspoon garlic, chopped
  • 8 oz. imitation crab, finely chopped
  • 1/4 cup toasted bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dry basil
  • 1/3 cup green onion, sliced
  • 1/4 teaspon ground black pepper

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 450°F.
  2. Remove stems from mushrooms, finely chop 1/3 cup (discard remaining stems or save for another use).
  3. Place mushroom caps, hollow side down, on baking sheet. Spray or brush mushroom caps lightly with oil and roast in oven for 5 minutes or until slightly tender. Remove from oven and set aside to cool. Drain liquid from pan and turn caps hollow side up.
  4. In a small sauté pan, heat butter and sauté chopped mushroom stems, red peppers and garlic until lightly browned.
  5. In a medium mixing bowl combine chopped crab, the sautéed mixture, bread crumbs, Parmesan cheese, basil, green onion and black pepper.
  6. For each mushroom, press some stuffing together into a mound and place on cap. Bake at 450°F for 15 minutes or until golden brown. Serve hot. Makes about 24 appetizers.

Suggestion: Use larger mushroom caps for meal-sized portions.

per serving: 60 calories, 3g total fat, 0g saturated fat, 5mg cholesterol, 170mg sodium, 7g carbohydrates, 0g fiber, 2g sugar, 4g protein