Crab Stuffed Mushrooms

Cook Time

5 Min



Prep Time

15 Min


1 Package Cream Cheese, Softened

1/2 (2 oz) Package Imitation Crab, Chopped

1 Tablespoon Lemon, Juice

2 Teaspoon Lemon, Zest

3/4 Cup Panko Japanese Bread Crumbs

1/2 Cup Divided Parmesan Cheese, Shredded

2 Tablespoon Parsley, Fresh

1 Teaspoon Pit Boss Chop House Steak Rub

12 Porcini Mushroom Caps, Cleaned and Destemmed

Cooking Instructions

    Special Equipment
    Grill Basket

  1. In a large bowl, combine the cream cheese, imitation crab, breadcrumbs, ¼ cup of the parmesan cheese, lemon zest, lemon juice, parsley and Pit Boss Chophouse Steak seasoning. Mix until completely combined.

  2. Using a spoon, stuff a large rounded tablespoon of the filling into the mushroom caps and gently pack it into the mushroom. Once all the mushrooms are stuffed, top with the remaining ¼ cup of parmesan cheese.

  3. Preheat your Pit Boss grill to 350F. Place the mushrooms onto a grill basket and grill for 5 minutes until the cheese is bubbly and golden and the mushrooms are tender.

  4. Serve while hot and enjoy!