Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Clean mushrooms by wiping with a damp cloth; remove stems and reserve stems for chopping into the stuffing. Lightly brush mushroom caps with 2 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Arrange caps gill-side up on a rimmed baking sheet or in a shallow baking dish.

Chop the reserved mushroom stems finely. Pat the shrimp dry and chop coarsely into small pieces (about 1/4-inch).

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook 2 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.

Add the chopped shrimp and chopped mushroom stems to the skillet. Cook 2–3 minutes until shrimp turn opaque but are not overcooked. Remove skillet from heat and let cool slightly.

In a mixing bowl combine the cooked shrimp mixture, 6 oz lump crabmeat, 3 tbs mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 3/4 cup panko, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp Old Bay, and 1/4 tsp black pepper. Gently fold to combine without breaking up the crabmeat lumps. Taste and adjust seasoning—add a pinch more salt or lemon if desired.

Spoon the stuffing into the prepared mushroom caps, pressing gently to mound. You should evenly fill all 20 caps; leftover stuffing can be reserved for a baked appetizer.

Sprinkle the stuffed mushrooms lightly with 1/4 cup grated Parmesan. Bake in the preheated oven for 12–15 minutes until the stuffing is heated through and the tops are golden.

While mushrooms bake, make the lobster cream. In a small saucepan over medium heat, melt 1 tbs unsalted butter and add 1/2 minced shallot. Sauté 1–2 minutes until softened but not browned.

Add 2 tbs dry white wine and simmer 1–2 minutes to reduce slightly. Add 4 oz chopped cold lobster meat and cook 1 minute to warm through.

Pour in 1/2 cup heavy cream, bring just to a gentle simmer, and reduce heat to low. Simmer 2–3 minutes until sauce thickens slightly. Stir in 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning. Keep warm but do not boil.

If you prefer a very smooth cream, transfer the mixture to a blender or use an immersion blender and purée briefly, then return to the pan to warm.

Remove the baked stuffed mushrooms from the oven. Spoon about 1 tsp of the warm lobster cream over each mushroom (you may have a little leftover cream).

Garnish with remaining chopped chives or parsley and an additional light sprinkle of Parmesan if desired. Serve immediately with lemon wedges on the side for squeezing.