Stuffed Mushrooms Recipe

Prepare mushrooms

Preheat the oven to 200°C (400°F). Clean mushrooms with a damp paper towel and remove stems by twisting gently. Reserve stems for the stuffing. Place mushroom caps, cavity side up, on a baking sheet lined with parchment. Brush the caps lightly with 1 tablespoon olive oil and season inside and out with salt and freshly ground black pepper. Roast for 8–10 minutes to dry them slightly and concentrate flavor; remove from oven and keep warm.

Chop reserved stems and seafood

Finely chop the reserved mushroom stems. Coarsely chop the raw shrimp and the crab meat so the mixture will be easy to fill into caps (you want small, tender pieces). Pat seafood dry with paper towel to remove excess moisture.

Sauté aromatics and seafood

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil. Add the finely minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and chopped mushroom stems; cook 1–2 minutes until fragrant. Add the chopped shrimp and crab, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook just until the shrimp turn pink and opaque, about 2–3 minutes (seafood will finish cooking in the oven). Remove skillet from heat and let cool 2–3 minutes.

Combine stuffing

Transfer the cooked seafood mixture to a bowl. Stir in 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon panko breadcrumbs, and 2 tablespoons grated Parmesan. Taste and adjust seasoning if needed. The stuffing should be moist but hold together; add a touch more panko if too wet.

Fill mushrooms

Using a small spoon, mound about 1 to 1 1/2 tablespoons of the seafood mixture into each prepared mushroom cap, pressing slightly so it adheres. Arrange filled caps back on the baking sheet.

Bake

Bake the filled mushrooms at 200°C (400°F) for 10–12 minutes, until the tops are golden and the filling is heated through. If you like a browned top, switch oven to broil for 1–2 minutes while watching closely so they don’t burn.

Make sauce

While mushrooms bake, make the sauce. In a small saucepan or skillet over medium heat, add 60 ml dry white wine and 1 teaspoon sherry (if using). Bring to a simmer and reduce by about half, 2–3 minutes. Add 15 ml fresh lemon juice and remove from heat. Off the heat, whisk in the cold butter pieces a little at a time to emulsify into a glossy sauce. Season to taste with salt and freshly ground black pepper. Keep warm but do not boil (the sauce may break if too hot).

Finish

When mushrooms are done, spoon a small amount (about 1 teaspoon) of the lemon–white wine sauce over each stuffed mushroom or arrange the mushrooms on a platter and drizzle the sauce lightly over them. Any remaining sauce can be served on the side.

Sprinkle the finished mushrooms with the chopped chives or parsley and a touch more grated Parmesan if desired. Serve immediately with lemon wedges on the side for extra brightness. These are best served warm.