Ingredients:

  • 12 Large Cremini Mushrooms (approx. 450g)
  • 1 Tbsp Olive Oil (light)
  • Fine Sea Salt, to taste
  • Black Pepper, to taste
  • 1 Tbsp Unsalted Butter
  • 1 large Shallot, finely diced
  • 2 cloves Garlic, minced
  • All 12 Mushroom Stems, finely minced
  • 4 oz Cream Cheese (full fat), softened
  • 2 Tbsp Mayonnaise (full fat)
  • 8 oz Lump Crab Meat, picked over for shells
  • 2 Tbsp Panko Breadcrumbs (plus extra for topping)
  • 2 Tbsp Grated Parmesan Cheese
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Lemon Zest
  • 1 Tbsp Fresh Chives, finely snipped
  • 1 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet. Gently wipe the mushroom caps clean with a damp cloth. Remove the stems carefully and mince all the reserved stems.
  2. Hollow out the mushroom caps: Using a small spoon, gently scrape the gills from the inside of each cap to create a larger cavity for the filling.
  3. Initial Bake (Crucial Step): Place the hollowed caps upside-down on the baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for 5 minutes to release excess moisture. Remove and set aside.
  4. Sauté Aromatics: Melt the butter in a frying pan over medium heat. Add the minced shallot and the minced mushroom stems. Cook gently for 5–7 minutes until the shallots are softened. Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and allow to cool slightly.
  5. Assemble the Filling: In a medium bowl, combine the softened cream cheese, mayonnaise, Worcestershire sauce, Parmesan cheese, lemon zest, chives, and parsley. Mix until smooth.
  6. Incorporate Ingredients: Stir the cooled shallot/garlic mixture into the cream cheese base. Gently fold in the lump crab meat and the 2 Tbsp of Panko breadcrumbs. Season with salt and pepper to taste, being careful not to break up the crab lumps.
  7. Stuff and Top: Generously spoon or pipe the filling into each pre-baked mushroom cap. Sprinkle a light coating of extra Panko breadcrumbs over the top of the filling for texture.
  8. Bake and Serve: Place the stuffed mushrooms back on the baking sheet. Bake for 12–15 minutes, or until the filling is heated through and the Panko topping is golden brown. Allow to cool for 2–3 minutes before serving.