This stuffed mushroom recipe came about somewhat in a “kitchen sink” experiment.  We had crab meat in the refrigerator we wanted to use and mushrooms that we bought and needed to be used.

These little crab stuffed mushrooms are delicious, and make a great finger food.  We hope to make it again as soon as we have an opportunity to go to or host a gathering of friends and family.


16 oz can of crabmeat in water, drained
24 oz baby bella mushrooms
1/2 C homemade mayo
3 Tbsp chives, finely chopped
1 tsp oregano
1/2 tsp paprika

Homemade Mayo
1 egg
1/2 Tbsp dijon mustard
1 Tbsp lemon juice
2 pinches pepper
1 pinch salt
1/3 C olive oil
2/3 C avocado oil



Put your egg, mustard, lemon juice, and salt/pepper into your blender.  Through the opening on the top, slowly pour in the oil mixture while on a medium high setting, which will emulsify the oil and egg to make your mayonnaise.


Mix the crab, mayo, chives and spices in a large bowl. Set aside to rest for 15 minutes.


Preheat the oven to 350° F.  Meanwhile, clean the mushrooms and remove the stems. Then pat the mushrooms dry.


Stuff mushroom caps with crab mixture and place on baking sheet lined with a piece of parchment paper.


Bake for 20 minutes, or until crab mixture is lightly golden on top.


Allow to rest for a minute or two to cool, and serve.

This was honestly a bit of a fluke in its creation, but we can’t recommend it highly enough.  We hope you’ll give this stuffed mushroom recipe a try, share it with your friends, and let us know how it goes!


  1. um! I love reading about kitchen sink experiments. I call them “make do dinners” and some of the best dishes have come out of them. This doesn’t look like a kitchen sink recipe at all. Actually, it’s very elegant. Well done.


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