Crab-Stuffed Mushrooms

Alberti Popaj

Cook Time: 20–30 minutes

Prep Time: 15 minutes

Serves: 4-6 people

Ingredients

  • For the Filling
  • 2 (5-6 oz) Egg Harbor Seafood crab cakes
  • 1/4 cup (4 stalks) scallions, thinly sliced
  • 4 oz cream cheese, softened
  • 1/2 cup freshly grated Parmesan, plus extra for topping
  • 1 tsp Chesapeake Bay seasoning
  • 1/4 tsp crushed red pepper
  • Salt and black pepper, to taste
  • Garnish with chopped flat-leaf parsley
  • For the Mushrooms
  • 1.5 lbs baby bella mushrooms, stems removed
  • 4 Tbsp olive oil
  • 1-1/2 tsp kosher salt
  • Chopped parsley for garnish

Directions

Pre-heat oven to 375°F. Using a pastry brush, clean off any dirt on the mushroom caps. Using your hands or a small paring knife, gently remove the stems from the mushrooms.

In a large bowl, mix the scallions, cream cheese, Parmesan, and crushed red pepper together until combined. Add the crab cakes at the end and mix until together.

Fill each mushroom with a spoonful of the filling mixture. Place mushrooms on a sheet pan with a wire rack. Sprinkle the remaining grated Parmesan on top of the mushrooms, and bake for 15–20 minutes, until the tops of the mushrooms are golden brown.

Finish with some fresh chopped parsley.

Print Recipe