It’s National Mushroom Month

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I will be the first to confess that I didn’t care for mushrooms at all until I was 18. Now, mushrooms are a regular on our menu. They’re so versatile and there are so many varieties of them. The flavor combos would never end!

Mushrooms can be incorporated into so many different meals – appetizers, breakfast, lunch, brunch, dinner.

A favorite when dining out, stuffed mushrooms are easy to cook and can even be made ahead and frozen for a future party! Here’s one of our go-to recipes for a party appetizer.


3/4 Cup melted butter, divided

1 pound fresh mushrooms, stems removed

1 Cup seasoned breadcrumbs

1 Cup shredded mozzarella

1 – 6 oz. can crab meat, well drained

1 pound fresh picked crabmeat – claws or lump

2 Tbs. minced garlic

1/4 Cup shredded mozzarella for the top


Preheat oven to 375 degrees

Brush a large baking sheet with 1/4 Cup melted butter. Arrange mushroom caps in a single layer. Do not crowd.

In a mixing bowl combine the breadcrumbs, remaining 1/2 Cup of melted butter, shredded cheese, crab and garlic. Spoon into the mushroom caps – and it’s that easy!

Bake for 10 to 12 minutes until lightly browned on top. Sprinkle with additional cheese if desired.

Serve Hot!