Crab-Stuffed Mushrooms
When it comes to elegant appetizers, crab-stuffed mushrooms are truly top-tier. Imagine attending a cocktail party—would you ever wish there weren't any crab-stuffed mushrooms? Of course not. But why limit them to appetizers? Upgrade your dish by using portobello mushrooms instead of cremini, turning these crab-stuffed delights into a main course. For a fresh take on the classic, try our version with crab and artichoke stuffing.
Ingredients
- 1 1/4 lb. cremini or white button mushrooms
- 3 Tbsp. unsalted butter, divided
- 4 scallions, sliced, green and white parts separated
- 2 cloves garlic, chopped
- 1/4 cup dry sherry
- 1 large egg
- 2 oz. cream cheese, softened to room temperature
- 2 tsp. chopped fresh parsley
- 1 tsp. chopped fresh tarragon
- 1/4 cup plus 2 tbsp. finely shredded Gruyère, divided
- 1/4 cup plus 2 tbsp. panko breadcrumbs, divided
- 1 tsp. Old Bay seasoning, divided
- 7 oz. fresh crabmeat, picked over
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Preheat oven to 375°. Wipe mushrooms with a damp paper towel and remove stems, transfer stems to a medium bowl. Using a small spoon, scoop out gills and some flesh from each mushroom cap and add to bowl with stems. Arrange mushroom caps domed side down in a 13"-by-9" baking dish. Finely chop stems and scooped-out flesh.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Once foam has subsided, add chopped mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Reduce heat to medium and add scallion white parts, garlic, and 2/3 teaspoon salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Add sherry, stirring until evaporated. Transfer mushroom mixture to a plate and spread in a single layer to cool.
- In a medium bowl, whisk egg and cream cheese until smooth. Add parsley, tarragon, 1/4 cup Gruyère, 2 tablespoons breadcrumbs, and 3/4 teaspoon Old Bay and stir to combine. Fold in crab and mushroom mixture.
- In a small bowl, combine remaining 1/4 cup breadcrumbs, 2 tablespoons Gruyère, and 1/4 teaspoon Old Bay. Melt remaining 1 tablespoon butter in the microwave, about 20 seconds, and drizzle over bread crumb mixture in small bowl, tossing with a fork until combined. Drizzle mushroom caps with oil; season with 1 teaspoon salt. Fill each cap with crab filling, mounding some extra on top. Top with bread crumb mixture.
- Bake, uncovered, until mushrooms start to shrink and breadcrumbs begin to crisp, 15 to 18 minutes. Turn on broiler and broil until topping is browned, 1 to 2 minutes.
- Transfer mushrooms to a platter. Serve with lemon wedges alongside.
Notes
Storage and reheating
Refrigerate leftovers in an airtight container for 2 to 3 days. To reheat, place mushrooms in a baking dish and warm at 375° until the tops are crisp.
Tried this recipe?Let us know how it was!