Ingredients:

  • 12 large button mushrooms (about 500g), stems removed
  • 2 tablespoons olive oil (30ml)
  • 1 cup lump crab meat (about 200g), fully drained
  • ½ cup cream cheese, softened (120g)
  • ¼ cup grated Parmesan cheese (25g)
  • ¼ cup breadcrumbs (30g)
  • 1 tablespoon Dijon mustard (15g)
  • 1 tablespoon lemon juice (15ml)
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Gently clean the mushrooms with a damp cloth and remove the stems. Place caps facing upwards on a baking sheet.
  3. In a small pan over medium heat, add 1 tablespoon olive oil and garlic. Sauté until fragrant (about 30 seconds).
  4. In a mixing bowl, combine crab meat, cream cheese, Parmesan, breadcrumbs, Dijon mustard, lemon juice, sautéed garlic, and parsley. Season with salt and pepper. Mix until well blended.
  5. Using a spoon, fill each mushroom cap generously with the crab mixture.
  6. Brush tops of filled mushrooms with remaining olive oil (optional for an extra crispy top).
  7. Place the baking sheet in the oven and bake for 15–20 minutes, until mushrooms are tender and tops are golden brown.
  8. Allow to cool for a few minutes before serving warm.