Ingredients
Mushrooms
- 24 ounces baby Bella/cremini mushrooms
- 2 tablespoons extra-virgin olive oil, for brushing
- 1 tablespoon salted butter
Filling
- 1/4 cup shallot, small dice
- 4-5 cloves (1 tablespoon) fresh garlic, minced
- 8 ounces fresh crabmeat, lump or claw
- 8 ounces whipped cream cheese
- 1/2 cup Italian blend cheese (combination of mozzarella, provolone, and parmesan)
- 1 large egg
- 1 1/2 tablespoons fresh parsley, minced
- 1 1/2 tablespoons fresh basil, minced
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes, more to taste
Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons salted butter
- Pinch of salt and pepper
Garnish & Serving
- Lemon slices, for serving
- Minced parsley and basil, for garnish
Instructions
- Combine Filling Ingredients: In a medium bowl, mix together the crab meat, whipped cream cheese, Italian blend cheese, egg, fresh parsley, fresh basil, salt, freshly cracked black pepper, and red pepper flakes until well combined. Once the sautéed shallot and garlic mixture has cooled, fold it gently into the crab mixture to integrate all flavors.
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Remove the stems from the mushrooms, saving them for stock if desired. Rinse the mushroom caps thoroughly under cold water and pat dry. Arrange the mushroom caps, stem side up, on a baking rack set over a baking sheet. Bake for 3 minutes to reduce excess moisture, then turn the oven off temporarily.
- Sauté Shallots and Garlic: Heat a pan over medium-high heat and melt 1 tablespoon of salted butter. Add the diced shallots and sauté for about 2 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside to cool before adding to the filling.
- Oil the Mushrooms: Pour the extra-virgin olive oil into a small bowl. Using a basting brush or your hands, brush the inside and outside of each mushroom cap lightly with oil. Place the prepared mushrooms into a large baking dish or two if needed to hold them all comfortably.
- Stuff the Mushrooms: Using a small spoon or tablespoon scoop, fill each mushroom cap with approximately one tablespoon of the crab filling. Adjust the amount based on the size of each mushroom to ensure an even distribution.
- Toast the Breadcrumbs: Heat a small pan over medium heat and melt 2 tablespoons of salted butter. Add the panko breadcrumbs and stir continuously until they become golden brown and crisp. Season lightly with a pinch of salt and pepper. Remove from heat.
- Top the Mushrooms with Breadcrumbs and Bake: Preheat your oven again to 375°F (190°C). Sprinkle the toasted breadcrumbs evenly over the stuffed mushroom caps. Bake in the preheated oven for about 20 minutes until the mushrooms are tender and the filling is heated through and bubbly on top.
- Serve and Enjoy: Remove the stuffed mushrooms from the oven and transfer to a serving platter. Garnish with additional minced fresh parsley and basil. Serve with lemon slices on the side to add a refreshing zing. Toothpicks can be provided for easy handling when serving as an appetizer at gatherings.
Notes
- For best flavor, prepare the filling mixture a few hours up to 24 hours ahead and refrigerate to let flavors meld.
- You can save mushroom stems to freeze for making flavorful stock later.
- Adjust red pepper flakes to taste for spiciness preference.
- Using fresh herbs enhances aroma and taste, but dried can be substituted in a pinch.
- If preferred, use a mix of lump and claw crabmeat for varied texture and flavor.
- Ensure mushrooms are patted dry well to prevent sogginess during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
