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Thursday, November 10, 2011

Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

I love crab rangoon.  Who doesn't?  This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green onion for color and crunch.  This hors d'oeuvres was very popular at my catering events - and you can make 50 of these in a matter of minutes with the help of a pastry bag.  They are a great bite-size bite for a party - be sure to make at least 3-4 per person... they go fast! 

For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, visit my Holiday Hors D'oeuvres Ideas

Crab Stuffed Mushrooms
with red pepper and green onion

4 cups of mushrooms
1- 8 oz. box of cream cheese, softened
1 (approx. 5oz.) small can of crab meat

1/2 red pepper, small dice
4 green onions, small dice
1/4 cup of parmesan cheese, grated
1/2 teaspoon of sea salt
1/4 teaspoon of pepper

In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined.  Put filling into a pastry bag.

Remove stems from mushrooms and place bottoms up on a baking sheet.  Pipe the mixture into each mushroom.

Bake at 350 degrees for 10 minutes until the mushrooms are tender. 


Get all of the mushrooms upside-down on a baking tray.  I only made a half of a batch, so you'll have twice as many mushrooms for the entire recipe.

I didn't have a pastry bag, so I used a ziplock!

Fill them over filling - the more cream cheese and crab the better!

Ready to go in the oven!

You can see that they are done because the mushroom has browned and is tender.   A little bit of moisture has gathered underneath each one.  

For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, visit my Holiday Hors D'oeuvres Ideas!


  1. great appetizer recipes, jenny! totally using some of these for our christmas party this year!

  2. Quick question: Those look like crimini or baby bellas; can I just use regular white mushrooms?...K

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