Ingredients:

  • 20 large Cremini Mushrooms (Baby Bellas), about 1.5 lbs
  • 2 Tablespoons Unsalted Butter (for sauté base)
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, minced
  • 8 ounces Jumbo Lump Crab Meat, well-drained
  • 4 ounces Cream Cheese (Full-Fat), softened
  • 2 Tablespoons Mayonnaise
  • 1/4 cup Parmesan Cheese, freshly grated
  • 1/4 cup Panko Breadcrumbs (for filling)
  • 2 Tablespoons Fresh Parsley, finely chopped
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper, freshly cracked
  • 2 Tablespoons Panko Breadcrumbs (for topping)
  • 1 Tablespoon Melted Butter (Unsalted, for topping)
  • Fresh Chives (Optional Garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Gently wipe the Cremini caps clean with a damp cloth or paper towel. Carefully snap the stems off; set the caps aside.
  3. Finely chop the mushroom stems. They will be used as part of the filling.
  4. Melt 2 Tbsp butter in a skillet over medium heat. Add the chopped mushroom stems and shallots. Sauté for 5–7 minutes until the moisture has evaporated and the mixture is soft and slightly browned.
  5. Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and allow to cool slightly (5 minutes).
  6. In a mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, 1/4 cup panko, parsley, lemon zest, Worcestershire, Old Bay, salt, and pepper. Mix until smooth and well-incorporated.
  7. Fold in the slightly cooled mushroom/shallot/garlic mixture.
  8. Gently fold in the drained jumbo lump crab meat. Treat the lumps with respect to maintain texture.
  9. Taste the filling and adjust seasoning if necessary.
  10. In a small bowl, combine the remaining 2 Tbsp panko with 1 Tbsp of melted butter to prepare the topping.
  11. Using a small spoon or a piping bag, generously mound the crab mixture into the mushroom caps. Press the filling lightly.
  12. Sprinkle the buttered panko mixture over the tops of the stuffed mushrooms.
  13. Arrange the mushrooms on the prepared baking sheet. Bake for 18–20 minutes, or until the filling is hot throughout and the topping is golden brown and crisp.
  14. Garnish with finely snipped chives, a squeeze of fresh lemon juice, and serve immediately.