Ingredients:

  • 1.5 lbs (680g) large white or cremini mushrooms, stems removed
  • 2 tablespoons (30ml) olive oil
  • 1 small shallot, finely minced (approx. 2 tablespoons)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) dry breadcrumbs (panko preferred)
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) lump crab meat, picked through for shells (fresh or pasteurized, not imitation crab)
  • 1/4 cup (60g) cream cheese, softened
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 1 tablespoon (15ml) fresh chives, chopped
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) Old Bay seasoning (or similar seafood seasoning)
  • 1/4 teaspoon (1.25ml) Worcestershire sauce
  • Pinch of cayenne pepper (optional)
  • Juice of 1/2 lemon (approx. 1 tablespoon, 15ml)
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Remove mushroom stems and clean caps. Set aside. Sauté minced shallots and garlic in olive oil until softened. Add breadcrumbs and cook for 1-2 minutes. Season with salt and pepper.
  2. In a mixing bowl, combine softened cream cheese, mayonnaise, heavy cream, parsley, chives, Dijon mustard, Old Bay seasoning, Worcestershire sauce, cayenne pepper (if using), and lemon juice.
  3. Gently fold in the crab meat into the cream cheese mixture, being careful not to break up the lumps too much.
  4. Fill each mushroom cap generously with the crab mixture.
  5. Arrange the stuffed mushrooms on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
  6. Garnish with fresh parsley (if using) and serve immediately with lemon wedges (if desired).