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Oliveziaโ€™s Crab Stuffed Mushrooms

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ

๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 20-25 Baby Bella Mushrooms

๐Ÿ”ธ 2 tablespoons of Oliveziaโ€™s Spicy Calabrian Pesto Infused Olive Oil

๐Ÿ”ธ Salt to taste

๐Ÿ”ธ 8 oz of cream cheese (room temp)

๐Ÿ”ธ 4 oz of crab meat โ€“ chopped finely.

๐Ÿ”ธ 1 tablespoons of Oliveziaโ€™s Basil Infused Olive Oil

๐Ÿ”ธ 4 minced garlic cloves

๐Ÿ”ธ ยฝ teaspoon of paprika

๐Ÿ”ธ ยฝ teaspoon of ground black pepper

๐Ÿ”ธ ยผ teaspoon of salt

๐Ÿ”ธ ยผ cup of breadcrumbs

๐Ÿ”ธ 2 tablespoons of grated parmesan cheese

๐Ÿ”ธ 1 tablespoon of chopped parsley


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Remove stems from mushrooms and place mushroom caps, open-end up on a lined baking sheet. Brush Oliveziaโ€™s Spicy Calabrian Pesto Infused Olive Oil on all your mushrooms and season with salt. Finely chop your mushroom stems and set aside to mix into stuffing.

In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese. Stuff mushroom caps with the filling, then sprinkle parmesan cheese on top.

Bake uncovered at 400 degrees F. until mushrooms are very tender and the filling is nicely browned (approx. 30 min). Serve hot and top with chopped parsley.

Adapted from: Veronica Foods



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