Stuffed Mushroom Caps Recipe

Prepare mushrooms

Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel, gently remove stems, and set caps aside. Chop stems finely and reserve for filling.

Brush mushroom caps lightly with 2 tbs olive oil, season inside and out with 1 tsp kosher salt and 1/2 tsp black pepper. Place caps on a baking sheet, cavity up, and roast 8–10 minutes to release moisture. Remove and set aside; keep oven at 375°F (190°C).

Cook shrimp and aromatics

Chop reserved mushroom stems if not already. In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 1 minced shallot and 2 minced garlic cloves; cook until translucent and fragrant, about 1.5–2 minutes.

Add 8 oz chopped shrimp and cook until just pink, about 2–3 minutes. Transfer cooked shrimp to a bowl and chop coarsely once cooled slightly. Wipe skillet clean and return to low heat.

Make filling

In a mixing bowl combine chopped shrimp, 6 oz lump crab meat (picked for shells), 3 oz softened cream cheese, 1/4 cup grated Parmesan, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Fold ingredients gently until evenly incorporated; keep mixture slightly loose (not runny). If mixture seems dry, add 1–2 tbs heavy cream from the sauce section as needed.

Prepare sauce

In the cleaned skillet over medium heat, melt 1 tbs unsalted butter. Add 1/2 minced shallot and sauté until softened, about 1 minute. Pour in 1/4 cup dry white wine and simmer until reduced by half, about 2–3 minutes.

Lower heat to medium-low and stir in 1/2 cup heavy cream and 1/2 tsp Dijon mustard. Simmer gently until slightly thickened, about 2–3 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool 1–2 minutes.

Stir 1 tbs of the warm cream sauce into the seafood filling to moisten and bind, reserving the remainder of the sauce to drizzle over the finished mushrooms.

Fill mushrooms

Using a small spoon, mound about 1 heaping tablespoon of the seafood filling into each roasted mushroom cap, pressing gently so filling is secure and slightly domed.

Prepare panko topping

In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tbs olive oil, 2 tbs grated Parmesan, and 1 tbs chopped parsley until evenly moistened.

Sprinkle about 1/2 to 1 tsp of the panko mixture over each filled mushroom cap to lightly cover the filling.

Bake until golden

Arrange stuffed mushrooms on the baking sheet and bake in the preheated 375°F (190°C) oven for 12–15 minutes, until panko is golden and filling is hot (internal temp ~145°F / 63°C for seafood). For extra browning, broil on high for 1–2 minutes—watch closely to prevent burning.

Remove mushrooms from oven. Arrange on a serving platter, spoon remaining white wine cream sauce lightly over the mushrooms (about 1–2 tsp per cap), and garnish with remaining 1 tbs chopped parsley.

Serve immediately with lemon wedges on the side for squeezing. Recommend passing extra sauce at the table.