Crab Stuffed Mushrooms


  • 30 large mushrooms

  • 2 cans of crab

  • 1 8 oz. package of Philadelphia Cream cheese

  • 2 green onions

  • fresh parsley

  • dill

  • tarragon

  • basil

  • ground black pepper

  • Worcestershire sauce

  • white wine


  1. Remove stems and finely chop.

  2. Drain crab meat well.

  3. Beat cream cheese in large bowl with wooden spoon until soft.

  4. Mix in crab, some of the mushroom stems (1/4 of them), finely chopped green onion (white part only), chopped parsley, dill, tarragon, basil and ground pepper.

  5. Add one teaspoon of Worcestershire sauce and some white wine.

  6. Stuff mushroom caps.

  7. Bake at 400°F for 10-15 minutes and for last couple of minutes turn up heat to broil to lightly brown stuffing.

  8. Serve hot.