Posts Tagged ‘appetizer’

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Crab Stuffed Mushrooms make a perfect warm weather meal. While they are perfect for a family meal, they are also excellent for entertaining.

During the summer months no one wants to spend endless hours in the kitchen when they can be outside enjoying their company, which is why I like to make these crab stuffed mushrooms ahead of time (up to a day in advance) and then bake them right before serving.

You can easily assemble the crabmeat stuffing and stuff into large portabella caps for a dinner or in smaller portabella or even white mushroom caps as an appetizer.

Their versatility makes them a go-to recipe in my book.

Crab Stuffed Mushrooms by Robyn from Add a Pinch

Crab Stuffed Mushroom Recipe


  • 4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
  • 2 cups crab meat
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup Panko bread crumbs


1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.

2. Place mushrooms onto a rimmed baking sheet.

3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.

4. Top each mushroom cap with bread crumbs.

5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.

6. Serve warm.

I hope you enjoy this recipe as much as my family does!

Grilled Mushroom and Ham Crostini from Worth the Whisk

From Patti Londre, publisher of Worth The Whisk:

If ever in need of a mood lift, throw a dinner party that’s potluck.  Invite an interesting mix of people, hand out food assignments early (quite easy: appetizer, side dish, salad, vegetable, dessert) – the host does the main entrée. Surprise! wine always seems to show up with the delicious eats.

Recently invited to a gathering of fellow high school classmates of my husband Larry’s, I felt the urge to go MUSHROOM.  Larry attended an all-boy’s Catholic prep school, Loyola High, so “the guys” were going to be the main focus of the evening. And we all know, guys do like mushrooms. Grilled, stacked and stuffed, try these Grilled Mushroom and Ham Crostini appetizers.”


16 whole mushrooms, approx. 1 ½ inches in diameter

2/3 cup olive oil, divided

¼ teaspoon minced garlic

3 teaspoons stone ground mustard, divided

Sea salt and fresh cracked pepper to taste

¼ cup plus 1 tablespoon mayonnaise

1 large baguette of bread (you will use approx. ¾ of the loaf)

1 cup diced ham

Fresh chives for garnish

Remove stems from mushrooms and carefully peel the caps (or brush with dry mushroom brush).  Place cleaned mushrooms in a medium bowl.  In a small bowl, blend together 1/3 cup olive oil, 1 teaspoon mustard, garlic, and a little salt and pepper to taste.  Drizzle over mushrooms; gently mix around with a pastry brush to coat all inside and out. Set aside at room temperature for one hour.

In a small bowl, mix together ¼ cup mayonnaise and 1 teaspoon mustard. Refrigerate.

In another small bowl, mix diced ham with 1 tablespoon mayonnaise and 1 teaspoon mustard, refrigerate.

Cut 16 one-inch slices of bread, use remaining olive oil to brush both sides of each piece very lightly.  Heat grill to medium-hot; toast both sides of bread and remove to serving platter.

Grill the mushrooms starting with the smooth side down.  Turn over and cook the interior of the mushrooms.  You will see them darken in color and soften.  Once cooked through, place on a paper towel to drain until cooled to room temperature.

To assemble: spread about ½ teaspoon mayo-mustard mix onto the toasted bread. Top with mushroom interior side-up. Fill mushroom with diced ham mixture, top with a tiny dollop of the mayo-mustard mix and affix fresh chives.  Serve within an hour at room temperature, makes 16 appetizers.

Assembly Blueprint: