Crab Stuffed Mushrooms


1/4 cup olive oil

24 large white mushrooms

3 cans (120 g each) flaked crabmeat

1/4 cup onion, finely diced

1 tsp mustard, dried (2 tsp mustard?)

1 cup? Parmesan cheese, powdered

1/2 cup soft breadcrumbs

2 tsp fresh parsley, finely chopped

1 tsp fresh black pepper

1/8 and 1/4 tsp garlic salt

1/2 cup butter, melted

1 egg, beaten

3 tbsp Miracle Whip dressing

2 cup mozzarella cheese, shredded

1) Coat the bottom and sides of a 9×13 inch baking dish with olive oil. 

2) Clean, dry and remove stems from mushrooms. Set caps aside for stuffing and dice the stems. 

3) In a medium bowl, mix stems, crabmeat, onion, mustard, parmesan cheese, breadcrumbs, parsley, pepper, and 1/8 tsp garlic salt.

4) Stir in egg and mayonnaise.

5) Stuff mushroom caps with filling, mounding on top. 

6) Mix 1/4 tsp garlic salt and melted butter and drizzle over filled mushrooms. Then, top each mushroom with mozzarella.  

8) Bake for 20 to 25 min at 425°F. Serve hot. 

9) Can be prepared ahead, refrigerated and then baked before serving. Add 7-10 min baking time if straight from the fridge. 


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