Stuffed Mushrooms Recipe

Prepare mushrooms

Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel and remove stems by twisting gently. Set caps aside and finely chop the stems; reserve caps on a baking sheet lined with parchment, cavity side up.

Oil & season caps

Brush the inside of each mushroom cap with 2 tbs olive oil mixed with 1 tbs melted butter and a pinch of salt and pepper. This prevents sogginess and adds flavor.

Top with crumbs before baking

Mix 1 tbs grated Parmesan with 3 tbs fine dry breadcrumbs (plus optional 2 tbs panko if using) and a pinch of smoked paprika if you like. You will use a small amount to sprinkle on top of each filled mushroom before baking to create a golden crust.

Cook aromatics

Heat a medium skillet over medium heat. Add remaining 1 tbs olive oil and the 1 tbs butter. When butter is melted and foaming, add the minced shallot and sauté 2–3 minutes until softened. Add the minced garlic and the chopped reserved mushroom stems and cook 1–2 minutes until fragrant and any released liquid has evaporated.

Deglaze & reduce

Pour in 2 tbs dry white wine and cook 1–2 minutes until most of the liquid has reduced. This concentrates flavor and removes raw alcohol taste.

Combine seafood filling

Reduce heat to low. Add the drained baby clams and 8 oz lump crab meat to the skillet and fold gently; warm through for 1 minute (do not over-stir to avoid breaking up crab lumps). Remove skillet from heat and allow to cool 2–3 minutes.

Bind filling

In a mixing bowl combine 3 oz softened cream cheese, 2 tbs mayonnaise, 0.5 tsp Dijon mustard, 0.5 tsp Worcestershire sauce, 0.5 tsp Old Bay seasoning, 1 tbs chopped parsley, and 1 tbs sliced chives. Add the slightly cooled seafood mixture and gently fold until evenly combined. Taste and adjust salt and pepper; crab and clams can be salty so add up to 0.5 tsp salt if needed and 0.25–0.5 tsp black pepper.

Portion filling

Using a small spoon or piping bag, mound about 1 to 1 1/2 tablespoons of the seafood filling into each mushroom cap. Press lightly so filling is compact but not overflowing. Sprinkle the breadcrumb/Parmesan mixture evenly over each filled cap.

Bake

Bake the stuffed mushrooms in the preheated 375°F (190°C) oven for 15–18 minutes, until the filling is hot and the tops are golden-brown. If you prefer a deeper brown on top, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Finish & serve

Remove the mushrooms from the oven. Immediately squeeze a little fresh lemon juice (about 1 tsp total distributed) over the tray and sprinkle with remaining 1 tbs chopped parsley and optional chives. Transfer to a serving platter and serve warm with lemon wedges on the side.

Make-ahead & reheating

These can be assembled and refrigerated for up to 6 hours before baking. To reheat cooked mushrooms, cover loosely and warm in a 325°F (160°C) oven for 8–10 minutes until heated through.