The Crab Stuffed Mushrooms Without Bread Crumbs are not only delicious and non-fattening, but extremely easy to prepare. Since each mushroom is individually prepared, they make a great appetizer. But since they are also stuffed with vegetables and crab, they can be served as a side dish to another seafood or as a main course. I actually think they are great for breakfast, but unlike most people, I often eat non-traditional breakfast foods in the morning. No matter how or when you serve this delightful dish, I’m sure you will enjoy the wonderful flavor.
Healthy Crab Stuffed Mushrooms Without Bread Crumbs
This onion made me tear up worse than any onion I have ever cut up.
From the moment I cut it in half, my eyes started watering.
Not only did they water, but they burned!
I actually diced this onion with my eyes closed and
my face covered with my shirt.
Funny, huh?
Dice one stalk of celery very small.
Chop the garlic into little pieces.
In a small bowl combine egg,
mayonnaise, brown mustard, lemon juice
and Tabasco Sauce.
Mix it into a smooth liquid.
Divide the liquid in half.
You will use half the mixture and refrigerate the other half for another batch of mushrooms.
Clean the mushrooms.
I know that I’m only supposed to wipe the mushrooms clean,
but I can’t eat them unless I have washed them with water.
So I wash the mushrooms under lots of cold water and then pat them dry.
Yeah, just call me fanatical.
Just remember, I’m a fun girl, not a fungi. Ha! Ha!
Carefully remove the stem of each mushroom.
If you push the stem to one side, it will “pop” off.
It is so easy that you can remove the stem with one hand.
Dice the mushroom stems small just like the onion and celery.
Add diced mushroom stems, onion, celery and garlic to pan.
Add olive oil to the pan and brown the vegetables slowly.
Finely chop/mince the crab and add to the liquid mixture.
Add the oregano.
If using dried oregano, rub it between your fingers first
to break it into even smaller pieces.
Add Old Bay Seasoning, salt and pepper.
Add Worcestershire Sauce.
Add parsley flakes.
Grate the Parmesan cheese into small crumbs
and mix all the ingredients together.
After the vegetables have browned and cooled slightly,
add them to the crab mixture.
Thoroughly combine all ingredients.
Push the mixture into the opening of the mushroom cap
to ensure it is completely filled.
Then add a nice pile of the mixture on the top.
Now we have to talk about how to cook the stuffed mushrooms.
Actually, you have several options.
You can put them in a muffin pan and lean them on the side
so that they cook upright.
You can add a crumpled piece of aluminum foil in the bottom of the muffin cups
and put the mushrooms on top of it.
Not only will it keep the mushrooms upright while baking,
but it will also let the liquid drain away from the mushroom.
You can place the stuffed mushrooms on a flat baking sheet lined with aluminum foil
and “hope” that they do not fall over while being cooked.
That method doesn’t work for me.
You can cut the bottom off the mushroom so that they will stand upright
on a baking sheet lined with aluminum foil.
I like my mushroom cap to stay completely enclosed,
so I don’t like this method at all.
Anyway, you have options.
My favorite method is aluminum foil in the muffin cup,
but I suggest you try several methods to find your favorite baking method.
After they are crispy brown on top,
remove the stuffed mushrooms from the oven and serve.
This recipe is not fattening.
Did you notice that there are no bread crumbs in it?
Not only do the stuffed mushrooms make a great appetizer,
they also make a great side dish or meal.
Of course, you also remember that
mushrooms are EXTREMELY healthy for you.
I made a meal out of the stuffed mushrooms
and not only were they filling,
but they were also quite satisfying.
The crab was so juicy and the flavor was…
absolutely…
PERFECT!
Healthy Crab Stuffed Mushrooms Without Bread Crumbs
Ingredients:
6-8 ounces of crab meat, shredded
2 tablespoons olive oil
12 medium mushrooms
1/2 medium onion, diced small
1 stalk celery, diced small
4 large cloves garlic, diced small
1 egg
1 tablespoon mayonnaise
1 tablespoon brown mustard
Juice from 1/2 small lemon
6-12 drops of Tabasco Sauce
1/4 teaspoon oregano
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon parsley flakes
2 tablespoons Parmesan cheese, grated small
Directions:
Dice onion, celery and garlic into little pieces.
In a small bowl combine egg, mayonnaise, brown mustard, lemon juice and Tabasco Sauce. Mix it into a smooth liquid. Divide the liquid in half. You will use half the mixture for this recipe and refrigerate the other half for another batch of mushrooms.
Clean the mushrooms. I know that I’m only supposed to wipe the mushrooms clean, but I can’t eat them unless I have washed them with water. So I wash the mushrooms under lots of cold water and then pat them dry.
Carefully remove the stem of each mushroom. If you push the stem to one side, it will “pop” off.
Dice the mushroom stems small just like the onion and celery. Add diced mushroom stems, onion, celery and garlic to pan. Add olive oil to the pan and brown the vegetables slowly.
Finely chop/mince the crab and add to the liquid mixture. Add the oregano (crush between fingers), Old Bay Seasoning, salt, pepper, Worcestershire sauce and parsley flakes. Grate the Parmesan cheese into small crumbs and mix all the ingredients together.
After the vegetables have browned and cooled slightly, add them to the crab mixture. Thoroughly combine all ingredients.
Push the mixture into the opening of the mushroom cap to ensure it is completely filled. Then add a nice pile of the mixture on the top.
Add a crumpled piece of aluminum foil in the bottom of the muffin cup pan and put the mushrooms on top of it.
Bake in a preheated 400F degree oven for 30 minutes.
After the stuffed mushrooms are crispy brown on top, remove from the oven and serve.
Yield: 12 stuffed mushrooms
These look amazing! I'm such a huge fan of stuffed mushrooms, but have NEVER made them myself. I've always left that to other people and then I just eat fist fulls of them and thank them profusely with my mouth stuffed with food.
Anyway, I'm bookmarking this and I WILL make them. Then I'll just have to thank myself profusely. And you, of course 😉
New follower from the blog hop. So glad I found your wonderful blog. Love this post!
I don't know why I have never thought to make stuffed mushrooms…these look sooo easy and YUMMY. I cannot wait to get my oven fixed so I can bake them.
The recipe looks delicious! I'm making a list now for the store to give it a try ~ very happy no breadcrumbs are involved 🙂 It may just be me missing the entry, but when copying down the ingredients I don't see how much crab the recipe calls for. If you could let me know, I'd love to follow it exactly ~ if I'm just missing the amount it altogether, I apologize – and will add reading glasses to my list LOL Thanks for posting, it sounds great!
The stuufed is really delicious! May i know how much crab meat needed for the recipe….i want to follow the recipe and do it myself….thanks..
LOL Evy! I can’t believe I left the crab off my directions! LOL I have added it for you! Thank you so much for pointing it out!
I found your recipe this afternoon and am making them tonight. Thank you for creating a healthy version of stuffed mushrooms. 🙂
You’re very welcome, Michelle! Hope you enjoyed them immensely!
There is a conflict between photo instructions and the recipe. In the photo explanations one entry calls for the addition of Worcestershire sauce…..but there is no listing for that in the recipe. The recipe calls for Tobasco sauce. I used Tabasco but was curious if Worcestershire was also an ingredient?
THANK YOU so much Leslie for pointing that error out! I have fixed it! 🙂
My daughter has to eat gluten free so I am always looking for new recipes,this one sounds amazing. I live in a rural area and fresh crab is seldom available, how would canned lump crab work in this recipe? I just discovered your website and I love it. thanks from one country gal to another.