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6 servings


0 hours 10 mins


0 hours 35 mins


0 hours 45 mins

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12 Large/Medium Mushrooms, stems removed and finely chopped

4 Oz. Lump or Claw Crab Meat

4 Oz. Shrimp, chopped into small pieces

3 Tbsp. Cream Cheese, room temperature

3 Green onions, finely chopped

¼ Red Bell Pepper, finely chopped

¼ Cup Crushed Saltines

2 Heaping Tbsp. Grated Parmesan Cheese

1 Tbsp. parsley, chopped

2 Tbsp. Land ‘o Lakes Light Butter, divided

2 Lemons, one zested and one cut into wedges

Sriracha to taste

Salt & Pepper to taste

¼ Cup White Wine

Cooking Spray

1 Tbsp. Chives, finely chopped (to serve)

Lemon Wedges (to serve)

More Parmesan cheese (to serve)


1. Preheat oven to 350 degrees. Wipe your mushroom caps clean. Place caps, cavity side down, in a baking dish sprayed with cooking spray. Bake for 10 minutes to soften. Remove from oven. Cool until able to handle.  Turn over and salt and pepper the inside of the caps.

2. Meanwhile, sauté the choppedpepper, mushrooms and onions in a skillet on the stove that has been sprayed with cooking spray. Salt and pepper the mixture. Put to the side to cool.

3. In a bowl, mix the crab, shrimp, cream cheese, cooled mushrooms, onions and peppers, lemon zest, a couple of dashes of Sriracha, salt and pepper. Fill the mushroom caps with the mixture and put back in the baking dish.

4. In a small bowl, mix the crushed saltines, parmesan cheese and chopped parsley.  Add one tablespoon of melted butter and mix.  Top the mushrooms with the breadcrumb mixture. Press down on the crumbs so they adhere to the filling.

6. Pour the wine and the remaining tablespoon of melted butter around the mushrooms in the baking dish. Cover with foil. Bake for 25 minutes.  TIP:  spray the foil on the side touching the mushrooms.  It will prevent sticking when you remove it.

7. Uncover the mushrooms and put under the broiler for two minutes to brown the top. Serve garnished with the chopped chives, more freshly grated parmesan and the lemon wedges.

NOTE: This is a great appetizer but also a fabulous lunch when served with a side salad. Four of these and a salad can make me very happy! I’ve also served this right along with a steak as an easy “surf and turf” option….plus, you are getting a veggie in! You can make these with all crab or all shrimp and lobster always makes a nice touch. Use the Sriracha based on your own taste buds. A couple of dashes provide a very mild heat. Add more if you are so inclined.

You can prep all of this the night before. Just store in the refrigerator, than bring to room temperature before baking. (About ½ hour should do it). I’ve also made these on the outdoor grill. Just put the lid down and you are good to go.