Crab Mushrooms

Crab Mushrooms

  By  ,

October 27, 2015

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 6 Servings
Crab Mushrooms


1Preheat oven to 400˚F.

2Remove stems and gills from mushrooms.

3Place mushroom caps in a 15-in. x 10-in. 1-in. baking pan.  Sprinkle with 2 tsp Mrs. Wages® Roasted Onion Potato Seasoning Mix; set aside.

4In a small skillet, sauté onion in 1 Tbsp oil until tender.

5In a medium bowl, combine the crab meat, cream cheese, panko bread crumbs, Parmesan cheese, egg, prepared onion and remaining Mrs. Wages® Roasted Onion Potato Seasoning Mix.  Divide crab mixture evenly among mushroom caps (about ½ cup each).  Drizzle with remaining oil; sprinkle with remaining Parmesan cheese and paprika.

6Bake, uncovered, for 15-20 minutes or until mushrooms are tender and crab mixture is lightly golden brown.  Garnish with green onion.


6 large Portobello mushrooms

1 pouch (1.0 oz) Mrs. Wages® Roasted Onion Potato Seasoning Mix

1/2 cup finely chopped sweet onion

3 Tbsp olive oil, divided

2 cans (6.5 oz) lump crab meat, drained

1 package (8.0 oz) cream cheese spread

1/2 cup panko bread crumbs

1/2 cup grated Parmesan cheese

1 large egg, lightly beaten

1/4 cup additional grated Parmesan cheese

1/2 tsp paprika

1 green onion, thinly sliced


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