Baked Crab-Stuffed Mushrooms with Parmesan Panko and Herbs

How to Make Baked Crab-Stuffed Mushrooms with Parmesan Panko and Herbs

1. 1

   Step 1: Prep mushrooms and oven

   Preheat the oven to 375°F (190°C). Wipe mushroom caps clean with a damp towel, remove and reserve stems, and brush the caps lightly with olive oil. Arrange caps cavity-up on a baking sheet lined with parchment or a lightly oiled baking rack so they roast evenly.

   For this step

   • 24 countLarge cremini or white mushrooms (stemmed)
   • 1 tbspOlive oil
   
2. 2

   Step 2: Make the crab-Parmesan filling

   Melt the butter in a skillet over medium heat and add the minced shallot; sauté until softened, about 2–3 minutes. Remove from heat and fold in lump crab meat, panko, grated Parmesan, mayonnaise, lemon zest and juice, and chopped parsley; season to taste with salt and pepper. Stir gently until mixture is cohesive but still moist—add a touch more mayo or panko to adjust consistency if needed.

   For this step

   • 2 tbspUnsalted butter
   • 1 countSmall shallot, finely minced
   • 8 ozLump crab meat, picked over
   • 1/2 cupPanko breadcrumbs
   • 1/3 cupGrated Parmesan cheese
   • 3 tbspMayonnaise
   • 1 countLemon (zest + 1 tbsp juice)
   • 2 tbspFresh parsley, finely chopped
   
3. 3

   Step 3: Stuff the mushroom caps

   Spoon the crab filling into each prepared mushroom cap, mounding slightly to form a neat top. If you like an extra crust, sprinkle a light dusting of additional panko and a pinch of Parmesan over each stuffed cap and drizzle with a little olive oil for crisping.
   
4. 4

   Step 4: Bake and finish

   Bake until the tops are golden and the filling is heated through, about 18–20 minutes. Let cool for a couple of minutes, then transfer to a serving platter and serve warm, optionally with lemon wedges and extra parsley for garnish.
   

1. Preheat the oven to 375°F (190°C). Wipe mushroom caps clean with a damp towel, remove and reserve stems, and brush the caps lightly with olive oil. Arrange caps cavity-up on a baking sheet lined with parchment or a lightly oiled baking rack so they roast evenly.
2. Melt the butter in a skillet over medium heat and add the minced shallot; sauté until softened, about 2–3 minutes. Remove from heat and fold in lump crab meat, panko, grated Parmesan, mayonnaise, lemon zest and juice, and chopped parsley; season to taste with salt and pepper. Stir gently until mixture is cohesive but still moist—add a touch more mayo or panko to adjust consistency if needed.
3. Spoon the crab filling into each prepared mushroom cap, mounding slightly to form a neat top. If you like an extra crust, sprinkle a light dusting of additional panko and a pinch of Parmesan over each stuffed cap and drizzle with a little olive oil for crisping.
4. Bake until the tops are golden and the filling is heated through, about 18–20 minutes. Let cool for a couple of minutes, then transfer to a serving platter and serve warm, optionally with lemon wedges and extra parsley for garnish.