Stuffed Mushrooms Recipe

Preheat oven to 375°F (190°C). Clean mushrooms by wiping caps with a damp paper towel; remove stems and finely chop stems to use in the stuffing. Place mushroom caps, hollow side up, on a rimmed baking sheet or in a shallow baking dish. Brush caps with 2 tbs olive oil and season lightly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Roast caps for 8–10 minutes to release moisture and begin cooking; remove from oven and set aside while preparing stuffing.

In a medium bowl, combine 8 oz softened cream cheese, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 1/2 cup breadcrumbs, 2 tbs chopped parsley and 1 beaten egg. Stir until smooth and well combined. This mixture will form the base for all three stuffing options.

Cook sausage & aromatics

Heat a skillet over medium heat and add the reserved chopped mushroom stems and 1/4 cup very finely chopped onion. Cook 1–2 minutes until soft. Add 10 oz ground Italian sausage, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes, and drain excess fat if necessary. Add 1/4 cup finely diced red bell pepper and 1 tsp chopped thyme; cook 2 more minutes. Remove from heat and let cool 3–4 minutes.

Fold the cooled sausage mixture into 1 to 1 1/2 cups of the prepared cheese-binder mixture until well combined (adjust so total stuffing yields about 3–4 tbs per mushroom). Taste and adjust seasoning with salt and pepper as needed.

Spoon or pipe the sausage-cheese filling into each roasted mushroom cap, mounding slightly. Sprinkle a light dusting (about 1 tsp per 6 mushrooms) of extra Parmesan over the tops.

Cook spinach mixture

Heat 1 tbs olive oil in a skillet over medium heat. Add the reserved chopped mushroom stems and 1 minced garlic clove; sauté 30–45 seconds until fragrant. Add 3 oz fresh spinach and cook, stirring, until wilted, about 1–2 minutes. Add 1/4 cup roasted red pepper (finely diced) and 1/2 tsp lemon zest; cook 30 seconds, then remove from heat and let cool slightly.

Squeeze any excess moisture from the cooled spinach/red pepper mixture using a fine mesh sieve or clean towel. Fold the spinach mixture into 1 to 1 1/2 cups of the cheese-binder mixture until evenly distributed.

Fill each roasted mushroom cap with the spinach-cheese mixture (about 2–3 tbs per cap). Top with a sprinkle of extra Parmesan and a little shredded mozzarella if desired.

Prepare crab filling

Gently fold 8 oz picked-over lump crab meat and 1 tsp Dijon mustard, 1/2 tsp Old Bay and 1 tbsp thinly sliced green onion into about 1 to 1 1/2 cups of the cheese-binder mixture. Be careful not to overmix so lumps of crab remain visible. Taste and adjust seasoning; add a little salt only if needed (crab and Parmesan add saltiness).

Spoon the crab-cheese filling into each roasted mushroom cap, mounding gently. Sprinkle with extra Parmesan and a few thin slices of green onion for garnish. Serve with lemon wedges on the side.

Return the filled mushrooms to the oven and bake at 375°F (190°C) for 12–15 minutes, until filling is hot and edges are bubbling and lightly golden. If you want a browned top, switch the oven to broil for the last 1–2 minutes — watch carefully to prevent burning.

Remove from oven and let rest 3–4 minutes. Garnish with the remaining 1 tbs chopped fresh parsley and serve warm. For crab option, offer lemon wedges alongside.