Recipe

crabmeat stuffed mushrooms

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by Naked Beet

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by Naked Beet

This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You

This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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Naked Beet's Notes: Ever since my husband and I have known each other, crabmeat stuffed mushrooms have been a staple of their family's Thanksgivings. I am a huge mushroom fan and you can't throw a mushroom at...
Ever since my husband and I have known each other, crabmeat stuffed mushrooms have been a staple of their family's Thanksgivings. I am a huge mushroom fan and you can't throw a mushroom at me I don't like, but when my Mother-in-Law first showed me how to make these stuffed with crabmeat, I knew that the Turkey would have no chance; these mushrooms would be the last thing I'd have to eat. I've come to love these beautiful little heirlooms and can't imagine our lives without them. I make this recipe often during the Fall because they're quick, easy, and a satisfying meatless midweek meal. Supermarkets will carry large stuffing mushrooms around the holiday, but I find that just using larger-than-small to average white caps works better, as they’re easier to stuff into your mouth in one bite, which is, without a doubt, the proper way to devour them.

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Serves 24 mushrooms

24 large white mushrooms Ask a question about this ingredient

4-5 large garlic cloves, minced Ask a question about this ingredient

1 large bunch of parsley, chopped Ask a question about this ingredient

12 ounces can of lump crabmeat Ask a question about this ingredient

1/2 cup Pepperidge farm herb stuffing (cubes preferable to flakes) Ask a question about this ingredient

1/4 cup boiling water Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

salt, pepper to taste Ask a question about this ingredient

Carefully pop out the stems, cleaning both the caps and stems before setting aside. You can roast the stems alongside the caps or save them to throw into a soup.
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Pour the stuffing into a large bowl and add just enough hot water to moisten the cubes. (If you get bread cubes that are unseasoned add 1 tbsp each of dill, oregano, thyme, and 1 tsp kosher salt before adding the water.) Add the lump crabmeat (breaking up any large pieces), minced garlic, 1 tablespoon of olive oil and all the chopped parsley. Taste for salt and add a bit more if necessary. Spoon a tablespoon into each cap, topping them off so there’s an almost dangerous amount atop each cap.
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Bake at 350º for 10-12 minutes. Serve warm, or gently reheat in the microwave for 10 seconds on high before serving.
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4 Comments on crabmeat stuffed mushrooms

Bdubbs added about 1 year ago

I tried this recipe last weekend and loved it! I left the mushrooms under the broiler for a few minutes to add an extra crisp to the stuffing.

Naked Beet added over 2 years ago

L, do you make your own gluten free bread? How 'bout day old cubes...you don't need too many in here. The crabmeat to bread ratio is high on crab! I've also been known to add a few pieces of olive, black or Sicilian green, if you wanted to cut the bread out entirely.

gluttonforlife added over 2 years ago

Hi. Just saw this (another Food52 issue--you never know when there are comments to respond to!) and, yes, I occasionally make a gluten free bread. I should just keep some cubes or crumbs on hand in the freezer. Next time...

gluttonforlife added over 2 years ago

Wow, I like how simple these are. I'd have to figure out how to make them gluten-free but they sound delicious!