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Ingredients
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Mushrooms
Crab Stuffing
Finishing
Method
Mushrooms
Prepare mushrooms
Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp towel. Remove stems by gently twisting and pull out the gills if desired for extra filling space. Reserve stems for the stuffing. Place mushroom caps stem-side up on a rimmed baking sheet or in a shallow baking dish.
Season caps
Brush the outside and inside of each mushroom cap with melted butter mixed with 1 tsp olive oil. Sprinkle the caps lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Roast in the preheated oven for 8 minutes to release moisture, then remove and set aside. Keep oven at 375°F (190°C).
Crab Stuffing
Prepare reserved stems
Finely chop the reserved mushroom stems. In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook 1–2 minutes until softened. Add the chopped mushroom stems and cook 2–3 minutes until softened and most moisture has evaporated. Add minced garlic and cook 30 seconds more. Remove from heat and allow to cool slightly.
Mix filling
In a medium bowl, combine softened cream cheese, mayonnaise, Dijon mustard, grated Parmesan, 1/2 cup Panko breadcrumbs, beaten egg, Old Bay, lemon zest, lemon juice, optional hot sauce, and chopped parsley. Stir until mostly smooth. Fold in the cooled mushroom stem mixture, then gently fold in lump crabmeat, taking care not to overwork the lumps. Taste and adjust seasoning with kosher salt and black pepper to taste.
Assemble & Bake
Fill mushrooms
Using a small spoon, mound about 1 tablespoon to 1.5 tablespoons of the crab filling into each roasted mushroom cap, pressing gently so the filling adheres but keeping some texture. Place filled caps back on the baking sheet.
Top and bake
In a small bowl, combine 1/4 cup extra Panko with 1 tbs melted butter and toss to coat. Sprinkle a small amount of the buttered Panko over each filled mushroom for a golden crust. Return baking sheet to oven and bake at 375°F (190°C) for 12–15 minutes, until filling is set, tops are golden, and mushrooms are cooked through. If desired, broil for 1–2 minutes at the end for deeper browning—watch closely to avoid burning.