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 c. 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 c. plus 2 tbsp. finely shredded Gruyère, divided
1/4 c. plus 2 tbsp. panko bread crumbs, 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
Preparation
Step 1Preheat 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.Step 2In 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. Step 3In a medium bowl, whisk egg and cream cheese until smooth. Add parsley, tarragon, 1/4 cup Gruyère, 2 tablespoons bread crumbs, and 3/4 teaspoon Old Bay and stir to combine. Fold in crab and mushroom mixture. Step 4In a small bowl, combine remaining 1/4 cup bread crumbs, 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.Step 5Bake, uncovered, until mushrooms start to shrink and bread crumbs begin to crisp, 15 to 18 minutes. Turn on broiler and broil until topping is browned, 1 to 2 minutes.Step 6Transfer mushrooms to a platter. Serve with lemon wedges alongside.
How to clean and prep mushrooms Cleaning mushrooms before cooking is crucial but super easy. Mushrooms are fungi that grow close to the ground and are usually holding onto a ton of dirt when harvested. Give the mushrooms a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems. Contrary to popular belief, the mushrooms won’t absorb a ton of water if you rinse them off. Scooping the mushroom out gives you more room for the crab filling, but it doesn’t go to waste! The scooped-out mushroom and stems get chopped up, cooked, and combined with the crab filling, making these stuffed beauties extra hearty. If you plan to double the recipe, it can be helpful to purchase an extra package of mushrooms so that you can choose ones that are large enough to stuff and skip over the tiny ones. What can you substitute for fresh crab? These are also great with chopped, cooked lobster or shrimp meat, but try to avoid imitation crab if you can. Once chopped, it gets stringy and loses any last resemblance it had to actual crab meat. If real seafood isn’t in the budget or you have a shellfish allergy in the bunch, Makinze has an awesome stuffed mushroom recipe that’ll knock your socks off. 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.
