Ingredients:

  • 24 large cremini mushrooms (approx. 1.5-2 inches in diameter), stems removed (about 500g/1.1 lbs)
  • 2 tablespoons olive oil (30 ml)
  • 1 small shallot, finely diced (about 30g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) (60ml)
  • 1 tablespoon lemon juice (15ml)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) jumbo lump crab meat, picked over for shells
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup mayonnaise (60 ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1/4 cup panko breadcrumbs (25g)
  • 1 tablespoon melted butter (15ml)

Instructions:

  1. Clean mushrooms, remove stems, and set aside. Chop the stems and shallots.
  2. Sauté shallots and garlic in olive oil until softened. Add chopped mushroom stems and cook until tender.
  3. Add white wine and lemon juice to the pan, scraping up any browned bits (fond). Cook until the liquid is almost evaporated. Season with salt and pepper. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, parsley, chives, Old Bay seasoning, and red pepper flakes (if using). Gently fold in the crab meat and cooled mushroom mixture.
  5. Spoon the crab filling generously into each mushroom cap.
  6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the stuffed mushrooms.
  7. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown.
  8. Let cool slightly before serving. Garnish with extra parsley or chives, if desired.