Crab Stuffed Mushrooms with Horseradish dipping sauce

Crab Stuffed Mushrooms
  • 6 medium sized portobello mushrooms about 2″ in diameter
  • 4-6 button mushrooms
  • extra virgin olive oil, salt and pepper


  • 8 ounces crab meat (I used claw)
  • 2-3 tablespoons diced red bell pepper
  • 2-3 tablespoons chopped chives
  • 1 egg
  • 1 teaspoon mustard
  • 2-3 tablespoons mayo
  • 1 1/2- 2 teaspoons old bay seasoning
  • 1/4 cup panko bread crumbs (optional)
  • 1/2 teaspoon salt
  • fresh cracked black pepper, hot sauce

Preheat oven to 375 degrees. In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together. Remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don’t want to over cook the mushrooms or they will be too moist and the filling will become soggy.

Horseradish Dipping Sauce
  • 1/2 cup Greek yogurt or sour cream
  • 2-3 tablespoons Mayo
  • 1 tablespoon horseradish (Use more or less to taste)
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon hot sauce
Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.