Crab and Comté stuffed Mushroom Caps
Prep time
Cook time
Total time
These Crab and Comté stuffed mushroom caps hit all the right notes; sweet and briny crab meat, a hint of garlic and herbs, and decadent melty cheese. This classic holiday appetizer will be gracing your table year-round.
Serves: 20 caps
  • 20 baby bella or large cremini mushrooms, cleaned and stems removed
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup cream cheese
  • ½ cup flaked crab meat, rinsed and drained well
  • ¼ cup panko bread crumbs
  • 1 cup shredded Comté cheese, divided
  • 1 clove garlic, minced
  • 2 tbsp parsley
  1. Preheat oven to 400˚f.
  2. In a medium bowl, toss the mushrooms with the olive oil, salt, and pepper. In a medium sauté pan over medium high heat, cook the mushrooms for 3-4 minutes on each side, making sure any excess liquid has completely evaporated.
  3. On a parchment lined baking sheet, place the mushrooms bottom side up.
  4. In a medium bowl, mix together the cream cheese, crab, bread crumbs, ½ cup Comté cheese, garlic, and parsley. Divide the mixture between all of the mushroom caps, mounding the filling evenly into each.
  5. Top the mushrooms with the remaining ½ cup of Comté cheese, and bake in the oven for 8-10 minutes, or until completely warmed through and the cheese on top is melted and golden.
  6. Transfer the stuffed mushrooms to a serving vessel and serve immediately.
This recipe can be made without the crab meat for a vegetarian crowd (add ¼ cup more cream cheese), or with smoked trout or lobster meat in place of the crab.
Recipe by Comte USA at