Stuffed Mushrooms Recipe
Kennett square mushrooms, stuffed and baked with crab imperial, topped with gruyere cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Crab Imperial Filling
Topping
Method
Preparation
- 1
Preheat your oven to 375°F (190°C).
- 2
Clean the Kennett Square mushrooms with a damp cloth and remove the stems.
- 3
Finely chop the mushroom stems and set aside.
Crab Imperial Filling
- 4
In a mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Mix until smooth.
- 5
Add the lump crab meat, chopped celery, chopped green onion, and chopped mushroom stems to the mixture. Gently fold in the ingredients until well combined. Season with salt and black pepper to taste.
Assembly
- 6
Drizzle olive oil over the mushroom caps and place them on a baking sheet.
- 7
Using a spoon, generously fill each mushroom cap with the crab imperial filling, mounding it slightly on top.
- 8
Sprinkle the shredded Gruyere cheese evenly over the top of each stuffed mushroom.