| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 55 min |
| Cook: | 20 min |
| Yield: | 16 mushrooms |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 55 min |
| Cook: | 20 min |
| Yield: | 16 mushrooms |
Ingredients
- 3 cloves garlic
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- Finely grated zest and juice of 1 lemon
- 1 cup roughly chopped fresh parsley
- Kosher salt and freshly ground pepper
- 16 large cremini mushrooms, stems removed
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 shallot, minced
- 8 ounces lump crabmeat, picked over
- 1/4 cup dry white wine
- Freshly ground pepper
- 1/4 cup panko (Japanese breadcrumbs)
- Lemon wedges, for serving
Instructions
- Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
- Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
- Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.
Nutrition Facts
| Calories | 122 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 33 milligrams |
| Sodium | 297 milligrams |
| Carbohydrates | 3 grams |
| Protein | 4 grams |
| Sugar | 1 grams |
| Calories | 122 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 33 milligrams |
| Sodium | 297 milligrams |
| Carbohydrates | 3 grams |
| Protein | 4 grams |
| Sugar | 1 grams |
Reviews
Purely and simply perfect! We make them over and over again either as a main with a big salad or as a side with, well anything, or as appetizers for the party crowd. Best stuffed mushroom recipe we’ve ever had.
So delicious! Added a bit a parmesan as others suggested.
This recipe is excellent! The only thing I added was a bit of parmesan on top of the bread crumbs before broiling. Very tasty!
Just one word: AMAZING!!!
Very Tasty!!! Loved the added crab, I also added a little parmesan cheese…Gobbled them up in minutes!! I would call them Rockin Crabby Stuffed Shrooms
I don’t care what you call these, they’re delicious. Made them for Thanksgiving and they were a huge hit. The only change I made was to sprinkle a little parmesan cheese on top before broiling. I will definitely be making these again.
surf and earth
I would call these “MUSHROOM LAGOON.”
I would call it “CRABYMUSHROOMS”
I would name these Crabby Cremini’s!!