5 Reviews of Crab & Fresh Basil Stuffed Mushrooms

From: AKillian24

On Aug 11, 2005

This recipe contained ingredients I knew I liked, in a combonation I wasn't sure of. *Trust me*, if you typically enjoy the bleu cheese, basil & crab - THIS is a your appetizer. DH, who is very finicky about 'weird' combos adored this dish. Hint: If you love basil, resist being generous as it competes with the bleu cheese - and that is the base flavor. I spinkled bleu cheese ontop before baking as well. This is a great appetizer - thanks for sharing!!

From: K & W & c

On Jan 31, 2006

Great recipe. We did use canned crab, it was excellent. Made the stuffing a day ahead. We used med to small white mushroom, and found there was more stuffing than needed. Crab around here is kind of $$$, so we will probably just make the bread crumb, bacon, & cheese stuffing next time, as we were just as satisfied with them. Thanks for the recipe, the directions were very clear and it made for nice company appetizers.

From: SweetsLady

On Mar 3, 2008

What a wonderful delicious lunch! I made the filling and put it in a portabella. I used my own bread crumbs, light cheese, Franks Red Hot sauce as I didn't have tobasco so used more, and imitation crab meat as that is what I had on hand. I ate the whole thing and am quite full!! LOL! Thanks for the great recipe!

From: Chef #226081

On Jun 29, 2005

this is my recipe from my website, www.finedinings.com

From: yogiclarebear

On Jun 24, 2008

DH liked these a lot Also used the filling in a large portabella cap. I used an Italian cheese blend and added some mayo to the mixture, and melted some cheese on top too. Skipped the egg and the wine, and used canned lump crabmeat. Thanks!