Crab Stuffed Mushrooms Recipe
Romania, with parmesan white, garlic wine butter croutons sauce
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Ingredients
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Mushrooms & Filling Base
Romanian Parmesan White Garlic Wine Butter Crouton Sauce
Assembly & Garnish
Method
Mushrooms & Filling Base
- 1
Prepare mushrooms
Preheat oven to 190°C (375°F). Wipe mushrooms clean with a damp cloth, remove stems and gently scoop a little extra from the caps if needed so each cap can hold filling. Reserve stems for the filling. Place caps, cavity up, on a lightly oiled baking sheet.
- 2
Cook stems and aromatics
Finely chop the reserved mushroom stems. Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced shallot and 2 minced garlic cloves; sauté 1–2 minutes until translucent and fragrant. Add the chopped stems and cook 3–4 minutes until any released liquid evaporates and they begin to brown. Season lightly with a pinch of salt and pepper. Remove from heat and let cool slightly.
- 3
Make the crab filling
In a bowl combine the lump crab meat, cooled mushroom-stem mixture, 60 g cream cheese, 80 g grated Parmesan, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt, and 1 tsp freshly ground black pepper. Gently fold to combine, taking care not to break up crab lumps. Taste and adjust seasoning.
- 4
Stuff mushrooms
Using a small spoon, mound the crab mixture into each mushroom cap, pressing lightly to fill but keeping the mixture slightly domed. Reserve a small handful of grated Parmesan for finishing.
Romanian Parmesan White Garlic Wine Butter Crouton Sauce
- 5
Make the base sauce
In a small saucepan over medium heat, melt 50 g unsalted butter with 1 tbsp olive oil. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.
- 6
Deglaze and reduce
Add 60 ml dry white wine to the pan to deglaze, scraping any browned bits. Allow the wine to simmer briskly 2–3 minutes to reduce by about half.
- 7
Add stock and cream
Stir in 60 ml light chicken or seafood stock and 60 ml heavy cream. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
- 8
Finish sauce with Parmesan and croutons
Lower heat and whisk in 40 g grated Parmesan until melted and smooth. Add 40 g small crouton cubes and simmer 1 minute so they soften and soak some sauce, creating a light buttery-crouton texture. Stir in 1 tbsp chopped fresh dill (optional), 1 tsp lemon zest, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm over very low heat.
Assembly & Bake
- 9
Top and bake
Spoon a small amount (about 1 tsp) of the warm white garlic wine butter sauce into the bottom of each mushroom cavity before placing the stuffed cap onto the baking sheet (this prevents sticking and adds flavor). Place the stuffed mushrooms in the preheated oven and bake for 15–18 minutes, until filling is heated through and tops are lightly golden.
- 10
Broil for finish (optional)
If you want a browned top, switch oven to broil for the last 1–2 minutes, watching closely to avoid burning. Remove from oven.
- 11
Finish and serve
Arrange mushrooms on a serving plate. Spoon a little extra of the Parmesan white garlic wine butter crouton sauce over each mushroom (about 1 tsp each). Sprinkle reserved Parmesan and extra chopped parsley or dill over the top. Serve immediately with lemon wedges on the side for squeezing.