Crab Stuffed Mushroom Recipe

Refreshing and Reinventing take home food. We started with left-over Crab Cake and made Stuffed Mushrooms.


  • 2 TBSP. butter
  • 1/2 cup white onion, small diced
  • 1/2 cup red bell pepper, small diced
  • 3 mushroom stems, cleaned, trimmed and small diced
  • 3/4 cup crab cake
  • ½ cup College Inn® Garden Vegetable Broth (or as needed)
  • 1/4 cup bread crumbs
  • Fresh thyme, to taste
  • Pinch of salt
  • Pinch of white pepper
  • 6 medium size button mushrooms, cleaned and tops removed

Method of Preparation:

  1. Preheat oven to 350 degrees F
  2. Add butter to a saute pan on medium heat
  3. Add the bell pepper, onion, and mushroom stems and saute until tender, about 10 minutes
  4. Crumble the crab cake into small pieces directly into the saute pan, stir to combine
  5. Add College Inn® Garden Vegetable Broth and breadcrumbs to the saute pan, along with thyme, salt and white pepper; mix to combine
  6. Stuff crab mixture into the mushrooms, and place mushrooms on a baking sheet
  7. Bake 10-15 minutes and enjoy!

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