Creamy Crab Stuffed Mushrooms

Allergens

Shellfish, Dairy

Ingredients

• 24 large white button mushrooms, cleaned and stems removed
• 1 lb fresh lump crabmeat, picked over for shells and cartilage
• 1 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped green onions
• 1/4 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.
2. Place the mushroom caps on the prepared baking sheet, gills side up. If necessary, trim the stalk ends slightly for better stability.
3. In a large mixing bowl, combine the crabmeat, mayonnaise, Parmesan cheese, green onions, white wine, lemon juice, Worcestershire sauce, salt, and pepper. Mix gently until well combined.
4. Spoon the crab mixture evenly into each mushroom cap, filling them to the brim.
5. Bake for 20 25 minutes, or until the mushrooms are tender and the filling is heated through and golden brown on top.
6. Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.

Chef’s Insight

Feel free to customize this recipe by adding spices or seasonings to suit your taste preferences, such as garlic powder, smoked paprika, or even a dash of hot sauce.

Notes

Make sure to thoroughly clean the mushrooms before stuffing, removing any dirt or debris from the caps and stems.