Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.

Clean the mushrooms by wiping caps with a damp paper towel. Gently remove stems and set caps aside. Finely chop the stems and reserve for the stuffing (they will be cooked in the stuffing step).

Brush the mushroom caps lightly with olive oil and season inside and out with 1/2 tsp salt and 1/4 tsp black pepper. Place caps cavity-side up on the prepared baking sheet.

In a medium skillet, heat 1 tbs olive oil (or 1 tbs butter) over medium heat. Add the finely chopped mushroom stems and the chopped shallot and sauté until softened and any liquid has evaporated, about 3–4 minutes.

Add the minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool slightly.

In a mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, and hot sauce (if using). Mix until smooth and uniform.

Fold in the cooled sautéed mushroom stems and shallot, panko breadcrumbs, 1/4 cup grated Parmesan, chopped parsley, and the lump crabmeat. Gently stir to combine, taking care not to break up the crabmeat too much.

Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning if needed.

Spoon the crab mixture into each mushroom cap, mounding slightly so the filling sits above the rim of the cap (about 1 to 1 1/2 tablespoons per cap).

In a small bowl, combine the extra 2 tbs panko breadcrumbs, 2 tbs grated Parmesan, and 1 tbs melted butter. Mix until crumbs are moistened.

Sprinkle a little of the breadcrumb mixture over each stuffed mushroom, pressing lightly so it adheres.

Bake in the preheated oven for 15–18 minutes, until the filling is set and the tops are golden brown. If you want a more browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest for 2–3 minutes. Garnish with chopped chives or parsley before serving.