Crab Stuffed Mushrooms Recipe
hearth-baked pebble creek shiitake mushroom caps, stuffed with house-made crab cake stuffing, garlic butter & four-cheese blend
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Ingredients
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Mushrooms & preparation
Crab cake stuffing
Garlic butter & cheese topping
Method
Mushrooms & preparation
Preheat and prepare mushrooms
Preheat oven to 425°F (220°C). Wipe shiitake caps clean with a damp cloth and remove stems. If caps are very large, trim underside to create a shallow cup. Arrange caps, hollow side up, on a rimmed baking sheet lined with parchment. Drizzle with 2 tablespoons olive oil, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper evenly over the caps. Roast in the preheated oven for 8–10 minutes until they begin to soften but are not fully collapsed. Remove from oven and set aside to cool slightly while you prepare the stuffing.
Crab cake stuffing
Sauté aromatics
In a small skillet over medium heat, melt 2 tablespoons softened unsalted butter. Add 1/4 cup finely diced shallot and 1 tsp minced garlic and sauté until translucent and fragrant, about 2–3 minutes. Remove from heat and let cool 2 minutes.
Combine stuffing
In a medium mixing bowl, gently fold together 12 oz lump crab meat, the cooled shallot-garlic butter, 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1/2 tsp Old Bay, 1/2 tsp Worcestershire sauce, 2 tbs finely chopped parsley, 1/2 cup panko breadcrumbs, the lightly beaten egg white, 1/4 tsp salt and 1/4 tsp black pepper. Combine until ingredients are evenly distributed but avoid overmixing so the crab lumps stay intact. The mixture should hold together when pressed; if too loose, add up to 2 additional tbs panko.
Portion stuffing
Using a small spoon or a 1-tablespoon scoop, portion about 1 tablespoon of crab stuffing into each roasted shiitake cap, mounding slightly so filling rises above the cap edge. Leave a little space at the top for cheese and butter glaze.
Garlic butter & cheese topping
Make garlic butter
In a small saucepan or microwave-safe bowl, melt 3 tbs unsalted butter. Stir in 2 tsp minced garlic and 1 tbs chopped parsley. Warm gently for 30–45 seconds to infuse the garlic (do not brown).
Add cheese and brush
Mix together 1/4 cup grated Parmesan, 1/4 cup shredded mozzarella, 1/4 cup shredded fontina (or provolone), and 1/4 cup shredded sharp cheddar in a small bowl. Brush the exposed crab stuffing lightly with some of the garlic butter (about half), then sprinkle about 1 to 1.5 teaspoons of the four-cheese blend onto each stuffed cap so the mound is evenly covered.
Bake until bubbly
Return the baking sheet with stuffed mushrooms to the oven and bake at 425°F (220°C) for 8–10 minutes, until the cheese is melted, bubbling and edges of the mushrooms are tender. If you want a golden-brown top, switch to broil for 1–2 minutes while watching closely.