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Barbara Eden's Crab-Stuffed Mushrooms


  • 24 large mushrooms
  • 2 1/2 teaspoons olive oil
  • 4 tablespoons grated Romano cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces cream cheese, softened
  • 1 1/2 tablespoons bread crumbs
  • 4 ounces crabmeat, rinsed and tossed with 1 tablespoon fresh lemon juice
  • Juice of 1/2 lemon
  • 1 1/2 teaspoons cognac
  • 1 teaspoon Dijon mustard


  1. Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes.
  2. Fill mushrooms with a 1/2-inch crown left on top.
  3. Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between.
  4. Bake for 10 minutes.
  5. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese.
  6. Heat broiler.
  7. Place mushrooms under broiler until cheese melts and is golden.

Yield: 24 servings

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