Tender mushroom caps filled with a rich, herbaceous crab mixture and baked until golden and bubbling. A warm, crowd-pleasing starter with coastal flair and umami-packed depth.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Mushrooms
20 cremini or button mushrooms, stems removed and cleaned
2 tbsp olive oil
Pinch of salt
For the Crab Filling
7 oz lump crab meat, drained
2 oz cream cheese, softened
¼ cup breadcrumbs (panko preferred)
2 tbsp mayonnaise
1 tsp Dijon mustard
1 cup garlic, minced
1 tbsp lemon juice
Zest of ½ lemon
1 tbsp chopped fresh parsley (plus extra for garnish)
1 tbsp chives or green onion, finely chopped
Salt & pepper, to taste
Optional: pinch of cayenne or Old Bay seasoning
Optional Topping
2 tbsp parmesan or gruyère, grated
A drizzle of melted butter (for added richness)
Prep the Mushrooms
1
Preheat oven to 190°C / 375°F.
Gently wipe mushrooms clean and remove stems.
Lightly brush mushroom caps with olive oil and a sprinkle of salt.
Arrange on a lined baking tray, hollow side up.
Make the Crab Filling
2
In a bowl, combine:
Mix until fully combined — it should be creamy but hold its shape.
Season with salt, pepper, and optional cayenne or Old Bay.
Stuff the Mushrooms
3
Use a spoon or small scoop to fill each mushroom generously.
Optional: Top with a pinch of parmesan or gruyère.
Bake
4
Bake for 18–20 minutes , or until tops are golden and mushrooms are tender.
Broil for 1–2 minutes at the end if a crispier top is desired.
Serve
5
Sprinkle with fresh herbs and a final squeeze of lemon juice.
Serve warm on a platter, optionally with toothpicks or mini forks.
Variations
6
Add finely diced red pepper or celery to the filling for texture.
Use shrimp , lobster , or tinned smoked trout instead of crab.
Swap cream cheese for ricotta or mascarpone for a lighter feel.
Pairing Suggestions
7
Wine: Chablis, Champagne, or Viognier
Cocktail: Dirty martini or lemon-basil gimlet
NA: Chilled cucumber mint tonic or citrus spritzer
Ingredients For the Mushrooms
20 cremini or button mushrooms, stems removed and cleaned
2 tbsp olive oil
Pinch of salt
For the Crab Filling
7 oz lump crab meat, drained
2 oz cream cheese, softened
¼ cup breadcrumbs (panko preferred)
2 tbsp mayonnaise
1 tsp Dijon mustard
1 cup garlic, minced
1 tbsp lemon juice
Zest of ½ lemon
1 tbsp chopped fresh parsley (plus extra for garnish)
1 tbsp chives or green onion, finely chopped
Salt & pepper, to taste
Optional: pinch of cayenne or Old Bay seasoning
Optional Topping
2 tbsp parmesan or gruyère, grated
A drizzle of melted butter (for added richness)
Directions Prep the Mushrooms
1
Preheat oven to 190°C / 375°F.
Gently wipe mushrooms clean and remove stems.
Lightly brush mushroom caps with olive oil and a sprinkle of salt.
Arrange on a lined baking tray, hollow side up.
Make the Crab Filling
2
In a bowl, combine:
Mix until fully combined — it should be creamy but hold its shape.
Season with salt, pepper, and optional cayenne or Old Bay.
Stuff the Mushrooms
3
Use a spoon or small scoop to fill each mushroom generously.
Optional: Top with a pinch of parmesan or gruyère.
Bake
4
Bake for 18–20 minutes , or until tops are golden and mushrooms are tender.
Broil for 1–2 minutes at the end if a crispier top is desired.
Serve
5
Sprinkle with fresh herbs and a final squeeze of lemon juice.
Serve warm on a platter, optionally with toothpicks or mini forks.
Variations
6
Add finely diced red pepper or celery to the filling for texture.
Use shrimp , lobster , or tinned smoked trout instead of crab.
Swap cream cheese for ricotta or mascarpone for a lighter feel.
Pairing Suggestions
7
Wine: Chablis, Champagne, or Viognier
Cocktail: Dirty martini or lemon-basil gimlet
NA: Chilled cucumber mint tonic or citrus spritzer
