Crab Stuffed Mushrooms Recipe

clean and prep

Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel. Remove stems by twisting gently and reserve stems. Place mushroom caps, hollow-side up, on a baking sheet or in a shallow baking dish. Lightly brush caps with 1 tablespoon olive oil and season inside with a pinch of salt and pepper.

Finely chop reserved mushroom stems and set aside to be cooked into the filling.

sauté stems and aromatics

In a medium skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When melted and shimmering, add the chopped mushroom stems, 2 cloves minced garlic, and the minced shallot (if using). Sauté 2–3 minutes until softened and fragrant, without browning. Remove from heat and let cool 2 minutes.

combine filling ingredients

In a mixing bowl, combine the cooled sautéed mixture with lump crab meat, softened cream cheese, shredded mozzarella, shredded provolone, grated Parmesan, 2 tablespoons chopped parsley, lemon juice, Dijon mustard, Old Bay, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Gently fold until evenly combined, keeping some crab lumps intact. Taste and adjust seasoning.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot (if not already used) or 1 clove garlic and cook 30–45 seconds until fragrant. Add 3 tablespoons dry sherry and simmer 1–2 minutes to reduce slightly and cook off alcohol.

Add 60 ml stock and bring to a gentle simmer. Stir in 60 ml heavy cream and simmer 2–3 minutes until sauce thickens enough to coat the back of a spoon. Stir in 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and set aside.

Reserve 1–2 tablespoons of the warm sherry-cream sauce to spoon over finished mushrooms before serving. If the sauce is too thin, simmer a little longer; if too thick, thin with a splash of stock.

Spoon the crab filling into each prepared mushroom cap, mounding slightly. You should have enough to generously fill 24 caps. Arrange caps close together in the baking dish so the filling heats evenly.

In a small bowl, combine 3 tablespoons Italian breadcrumbs with 1 tablespoon melted butter and 1 tablespoon chopped parsley. Sprinkle a light layer of the breadcrumb mixture over each filled mushroom.

Bake in preheated 375°F (190°C) oven for 15–18 minutes, until filling is hot and cheeses are melted and bubbling and breadcrumbs are golden. For a browned top, switch oven to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and immediately spoon a little reserved sherry-cream sauce (about 1/2 teaspoon) over each mushroom. Garnish with remaining chopped parsley and a light dusting of grated Parmesan if desired.

Let mushrooms rest 2 minutes, then transfer to a serving platter. Serve warm as an appetizer. Provide lemon wedges on the side if desired.