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    Home » Recipes » Appetizers

    Lowcountry Crab and Pimiento Cheese Stuffed Mushrooms

    By: Jane · Updated: 5 Feb, '15 · This post may contain affiliate links · 10 Comments

    Sharing is caring!

    This Stuffed mushrooms appetizer is definetely a must try! It is stuffed with lowcountry carb and pimiento cheese which take the flavor to another level!

    Crab and pimiento cheese stuffed mushrooms

    A few weeks ago, Leo and I made a quick day trip to Charleston, SC to visit with his son and the 3 grandgirls. And as a bonus, Kris gave us a pint of frozen blue crab meat to take home with us. The crabs were caught and fresh-picked by Kris and the girls, and now I had a chance to try Kris' recipe for stuffed mushrooms that he had sent me a while back. And it is oh, so good!  Food heaven for seafood lovers!

    Crab stuffed mushrooms
    Crab and pimiento cheese stuffed mushrooms

    To make this recipe you will need 2 cups of crab meat. Fresh or frozen crab meat would be the best but if you are too far inland, you could use canned or pasteurized crab. Along with the crab, you will need a package of large, white mushrooms, a clove a garlic, 1 small onion, 1 green pepper, fresh parsley, 1 lemon, 1 egg, stone-ground mustard,½ cup grated Gruyere cheese, olive oil, cooking sherry,  a small loaf of French bread and some bacon.And one other special ingredient is Pawley's Island Original Palmetto Cheese.  You aren't familiar with pimiento cheese? Well, it's so widely eaten in the South that it's earned the nickname of  "Southern Caviar." We eat it with everything, and cooks vie to have the best homemade version. But I don't even bother to make it at home anymore since this became widely available in grocery stores. It is the BEST, and if you've never tried it, you can go on the Palmetto Cheese website and find where it's available or even have it shipped to your home.  I suppose you could substitute another brand of pimiento cheese in this recipe, but it won't. be.the.same!

    Crab and pimiento cheese stuffed mushrooms
    Crab and pimiento cheese stuffed mushrooms

    The first step is to wash your mushrooms.  To keep them from getting soggy, just do a quick rinse and use a paper towel to wipe them off.  Carefully remove the stems. If some seem difficult to pull out, take a small knife and run it around the stem to loosen them. There were 17 mushrooms in this package, and this recipe made plenty to stuff all of these with just a little bit left over.

    Crab and pimiento cheese stuffed mushrooms

    Take ½ of your loaf of French bread, toast it, and chop it into fine pieces.

    Crab and pimiento cheese stuffed mushrooms

    Mince ½ of a small onion and 1 clove of garlic.

    Crab and pimiento cheese stuffed mushrooms

    Finely chop ½ of a green pepper.

    Crab and pimiento cheese stuffed mushrooms

    And chop ½ cup fresh parsley. Whew! That's a lot of chopping but you're done with that part now!

    Crab and pimiento cheese stuffed mushrooms

    Toss all these ingredients into the bowl of breadcrumbs along with 2 cups of crab meat, a teaspoon of stone ground mustard, 1 egg, ½ teaspoon cooking sherry, 1 tablespoon olive oil, ½ cup grated Gruyere cheese, 1 teaspoon fresh lemon juice,  and 3 strips of bacon that have been crisply fried and chopped. (You don't see the bacon in the photo because I sent Leo to the grocery store and he came back without it!)  Season with salt and pepper to taste.

    At this point, go ahead and preheat your over to 375 degrees and then mix all of the ingredients together with your hands. That's the only way to fully combine everything together.

    Crab and pimiento cheese stuffed mushrooms

    Generously stuff your mushrooms and place them in a casserole dish.

    Crab and pimiento cheese stuffed mushrooms

    If you have a little stuffing left over, put it in a small dish and bake it along with the stuffed mushrooms. Bake at 375 degrees for 20 to 25 minutes until the stuffing turns golden brown.

    Crab and pimiento cheese stuffed mushrooms

    Oh my! These were so good! A special thanks goes to Kris (who keeps our blog up and running, by the way) for the gift of the blue crab and this recipe!

    As a seafood lover, I was truly in heaven!

    If you'd like a printable version of this recipe, click HERE.

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    1. Warren Holshouser

      September 26, 2020 at 1:44 pm

      I have read this 3 times and do you substitute the pimento cheese for the Gruyere?

      Reply
    2. Mary

      October 25, 2013 at 6:55 pm

      Jane~ Your stuffed mushrooms look and sound insanely good~ crab AND pimento cheese! I just happen to have Palmetto Cheese in my fridge right now. I have to try these, my hubby would love them too. I had to laugh at why there's no bacon in the photo 🙂

      Reply
    3. Shannon

      October 23, 2013 at 8:35 am

      This recipe sounds delicious!

      Reply
    4. Barbara F.

      October 22, 2013 at 10:51 am

      Wow, this is a fabulous recipe. I need to look for that "palmetto cheese" up here! Thanks for sharing. xo

      Reply
    5. Robyn

      October 22, 2013 at 8:39 am

      A salad, some wine and it's what 's for dinner this weekend!! yummmmm!!! Thanks for sharing!!

      Reply
    6. Shan

      October 22, 2013 at 6:13 am

      Wow, these look so divine! I love something easy and different. Can't wait to try

      blessings,
      Shan
      The How to Guru

      Reply
    7. laurie

      October 21, 2013 at 6:32 pm

      Jane, my mouth is watering. I wish we could get fresh crab. What a beautiful and impressive presentation this makes. Thanks for sharing the recipe. laurie

      Reply
    8. Kris

      October 21, 2013 at 5:15 pm

      Yum!
      Those look delicious.
      Great job on the post.
      Thanks for sharing this recipe with the world.
      FYI. The left over stuffing makes great crab cakes either baked or fried.

      Reply
    9. [email protected] Charm

      October 21, 2013 at 4:12 pm

      Hello Jane,
      These look soooooo yummy...I have printed out the recipe and now I will pin it to. I go thru this pimento cheese like milk:) Our stores don't carry that larger size...wished they did. Looking forward to making this soon for my family. Thanks so much for sharing.

      Blessings,
      Linda

      Reply

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