Stuffed Mushrooms Recipe

prepare mushrooms

Preheat the broiler to high and position a rack about 6 inches from the heat. Clean mushrooms by wiping with a damp paper towel. Remove stems and set caps aside. Finely chop stems and reserve for use in the stuffing (see next section).

lightly oil and season caps

Brush the interior of each mushroom cap with 2 tbs melted butter combined with 1 tbs olive oil and a pinch (about 1/4 tsp) of kosher salt. Place caps, cavity up, on a rimmed baking sheet lined with foil or parchment.

finish & broil

After filling the caps with the crab stuffing (see Crab stuffing section), sprinkle 2 tbs panko breadcrumbs and 1 tbs grated Parmesan evenly over the tops. Broil for 3–5 minutes until the tops are golden and the filling is hot. Watch closely to avoid burning. Remove from oven, drizzle with 1 tsp lemon juice, garnish with 1 tbs chopped parsley, and serve immediately.

sauté mushroom stems & aromatics

In a small skillet over medium heat, add 1 tbs olive oil (included above) and 1 tbs of the melted butter. Add the reserved chopped mushroom stems, the minced shallot and minced garlic. Sauté 2–3 minutes, stirring, until softened and fragrant. Remove from heat and let cool slightly.

mix base

In a medium bowl, combine 3 oz softened cream cheese, 2 tbs mayonnaise, and 1 tsp Dijon mustard. Whisk until smooth and combined.

build stuffing

Add the cooled mushroom stem mixture to the bowl with the cream cheese base. Gently fold in 10 oz picked-over jumbo lump crabmeat, taking care to keep lumps intact. Add 2 tbs finely chopped parsley, 1 tbs chopped chives, 1 tsp lemon zest, 1 tsp Old Bay seafood seasoning, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Fold gently until evenly combined but not pulverized.

adjust seasoning & portion

Taste a small amount and adjust seasoning as needed (add up to 1/4 tsp more salt or a squeeze of lemon). Use a small spoon to mound approximately 1 to 1 1/2 tablespoons of stuffing into each prepared mushroom cap, pressing lightly so it fills the cavity and sits slightly proud.