By Laurenda Marie Bennett

One thing my husband, Dan, has a knack for is creating appetizers that are irresistibly delicious.

Laurenda and Dan Bennett (Photo: Laurenda Marie Bennett/

I’m talking finger-licking good.

I can’t label everything he makes as healthy, but these Crab Stuffed Mushrooms make the cut! They're loaded with veggies, fresh herbs, parmesan and plenty of lump crab.

We brought these tasty beauties to a family party and they disappeared rather quickly.

They are the perfect bite sized finger food -- sure to convert any mushroom skeptic.

From a nutritional standpoint, these mushrooms are well-balanced, too. The crab supplies lean protein, the butter and olive oil are healthy fats, while the mushrooms, onion and pepper provide vitamin packed carbs.

They are full of flavor without any guilt. Sign me up!

If you are hosting or attending an Easter party, these Crab Stuffed Mushrooms would be a delicious, nutritious and crowd-pleasing choice!

Crab Stuffed Mushrooms

Laurenda Marie Bennett/

Recipe type: Appetizer
Prep time: 45 minutes
Cooking time: 15 minutes
Total time: One hour
Serves: 15 to 20 people


  • 40 mini portobello mushrooms with stems
  • 16 ounces crab meat
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup fresh parmesan cheese, grated
  • 1 cup hearty bread crumbs (ciabatta or french)
  • 1 teaspoon paprika
  • 2 tablespoons fresh sage, coarsely chopped
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves fresh garlic, minced
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees
  2. Separate stem from the cap of each mushroom to create a cup
  3. Chop mushroom stems
  4. Combine onion, red pepper, mushroom stems and garlic in pan with butter, and sauteé until soft
  5. Add bread crumbs and stir until moist
  6. Remove from heat, and add crab, parmesan cheese and salt and pepper to taste
  7. Combine until well mixed
  8. Spoon mixture evenly among mushroom cups
  9. Drizzle olive oil over the top of mushrooms
  10. Bake on an ungreased cookie sheet 15 to 20 minutes until tops are golden brown

Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River the second and fourth Wednesday of each month. You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.