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Crab Stuffed Mushrooms

Crab Stuffed Mushrooms


3 lbs white button mushrooms

1/2 loaf of cornbread; crumbled

1 tsp Pretty Thai® Seasoning Salt

1 lb crab

1 cup smoked gouda cheese

1/4 cup sour cream

1/2 cup Thai basil; chopped

1/2 cup green onion; chopped

3 tbsp oil


1. Preheat oven to 350ºF.

2. Remove the stems from all of the mushrooms. Coat the mushrooms in 2 tbsp oil and sprinkle with salt. Place on a sheet tray, caps facing down.

3. Bake for 15-20 minutes or until the mushrooms start to darken and become soft.

4. Remove from oven and set aside.

5. In a saucepan heat 1 tbsp of oil on medium high heat. Add in the crumbled cornbread and coat in oil.

Melt the Smoked Gouda Cheese into the cornbread mixture and stir until a ball starts to form.

Once all of the cheese is melted mix in the sour cream, crab and ¼ of the Thai basil and ¼ cup of the green onion.

6. Use a small spoon to stuff each mushroom cap with the cornbread/cheese mixture.

7. Reheat in the oven for about 5 minutes or until they are hot.

8. Remove from oven and garnish with the remaining Thai basil and green onion.