Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.
I’m always looking for ways to spice up my meals. Of course there are the nights when no one feels like doing anything special – but most of the time, it’s fun to try some new things. I made these Crab Stuffed Mushrooms through the summer a few times – and after tweaking the recipe a little bit, I’m sharing it today. If anyone has eaten at The Keg – these remind me of their Mushrooms Neptune appetizer. We used to eat there a lot when I was younger – and my mum would always order the mushrooms. I remember the filling being so creamy and delicious – I’m delighted that I found a way to make something similar at home!
These Crab Stuffed Mushrooms are a great little side dish, but could also be served as a nice appetizer as well. I stuck with using a simple Button Mushroom – as these are inexpensive and hold together well in the oven. They do tend to have some moisture in them so when baking these make sure to use a foil lined baking sheet. Preferably a pan that has a slight edge to it so the liquid doesn’t spill over. Foil lining also helps hugely with clean up afterwards – toss it in the bin and you’re done!
A little prep work is essential when making this recipe. Pick out decent sized mushrooms (lots of room for the filling!) and remove the stems by gently twisting them. They should pop right out. Then just use a damp cloth to wipe the mushrooms free of dirt. After that, they’re ready to be filled and baked! I may have to make some more of these soon – talking about them is making me want to eat them!
Crab Stuffed Mushrooms
A lovely softened mushrooms with a delicious creamy crab filling. Excellent for a side dish or a little appetizer!
- 2 green onions finely diced
- 1 can crab meat 170 g
- 1/2 cup plain Greek yogurt
- 1/3 cup light cream cheese
- 1/3 cup plain goat cheese
- 1 clove garlic
- 1/2 tsp dill
- 12 medium-large button mushrooms cleaned and de-stemmed
- 1/2 cup shredded cheddar cheese
- salt & pepper
Preheat oven to 350°.
Remove stems and wipe clean mushrooms.
Mix together diced onions, crab, yogurt, cream & goat cheese, grated garlic, dill, salt, and pepper.
Line your baking tray with foil and place mushrooms (cavity side up).
Fill mushrooms. Top with cheddar cheese.
Bake for 20 minutes.