📝 About This Recipe
This elegant appetizer marries the earthy, umami-rich depth of roasted cremini mushrooms with the delicate, buttery sweetness of premium lump crab meat. A coastal classic refined for the modern palate, these bite-sized treasures feature a signature blend of sharp parmesan, herbaceous aromatics, and a whisper of Old Bay spice. Each mushroom is crowned with a crisp, golden-brown panko crust that shatters to reveal a succulent, melt-in-your-mouth seafood filling.
🥗 Ingredients
The Mushrooms
- 24 large pieces Cremini (Baby Bella) Mushrooms (cleaned with stems removed and reserved)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the caps)
The Crab Filling
- 8 ounces Jumbo Lump Crab Meat (drained and picked for shells)
- 4 ounces Cream Cheese (softened to room temperature)
- 1 small Shallot (finely minced)
- 2 cloves Garlic (grated or minced)
- 1 tablespoon Unsalted Butter (for sautéing aromatics)
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Old Bay Seasoning (or more to taste)
- 1/2 teaspoon Worcestershire Sauce
The Topping
- 1/4 cup Panko Breadcrumbs
- 1 tablespoon Unsalted Butter (melted)
- 1/4 teaspoon Smoked Paprika (for color and depth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Wipe the mushrooms clean with a damp paper towel. Gently pop the stems out of the mushroom caps. Set the caps aside and finely chop about 1/4 cup of the stems to use in the filling; discard the remaining stems.
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3
Place the mushroom caps in a bowl and toss gently with 2 tablespoons of olive oil and a pinch of salt. Arrange them hollow-side up on the prepared baking sheet.
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4
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallots and the 1/4 cup of chopped mushroom stems. Sauté for 3-4 minutes until softened and fragrant.
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5
Add the minced garlic to the skillet and cook for just 30-60 seconds until aromatic, being careful not to burn it. Remove from heat and let cool slightly.
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6
In a medium mixing bowl, combine the softened cream cheese, sautéed shallot mixture, parmesan cheese, parsley, lemon juice, Old Bay, and Worcestershire sauce. Mix until smooth and well combined.
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7
Gently fold in the lump crab meat. Use a spatula to incorporate the crab carefully to avoid breaking up the large lumps, ensuring the seafood remains the star of the texture.
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8
Using a small spoon or a cookie scoop, generously fill each mushroom cap with the crab mixture, slightly mounding it over the top.
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9
In a small bowl, stir together the panko breadcrumbs, 1 tablespoon of melted butter, and the smoked paprika until the crumbs are evenly coated.
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10
Sprinkle a pinch of the panko mixture over each stuffed mushroom, pressing lightly so it adheres to the filling.
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11
Bake in the center of the oven for 20-22 minutes. The mushrooms should be tender and the tops should be a beautiful golden brown.
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12
Remove from the oven and let rest for 5 minutes. This allows the juices to settle so the filling doesn't slide out upon the first bite.
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13
Garnish with an extra sprinkle of fresh parsley and serve immediately while warm.
💡 Chef's Tips
Always use a damp cloth to clean mushrooms rather than rinsing them, as they act like sponges and will become soggy if soaked. For the best texture, use Lump or Jumbo Lump crab meat; claw meat is flavorful but can be too shredded for this specific presentation. Ensure your cream cheese is truly at room temperature to avoid lumps in your filling. If you prefer a spicier kick, add a dash of cayenne pepper or a teaspoon of finely diced jalapeño to the shallot sauté. You can assemble these up to 4 hours in advance; just cover with plastic wrap and refrigerate until you are ready to bake.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Sauvignon Blanc or a dry Sparkling Wine to cut through the richness of the cream cheese. Serve alongside a simple arugula salad with a lemon-vinaigrette to provide a peppery contrast. Arrange on a white ceramic platter with lemon wedges and fresh sprigs of dill for a professional catering look. These make an excellent surf-and-turf accompaniment when served next to a petite filet mignon.