Crab Stuffed Mushrooms with Lemon Wedges

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Prepare the mushrooms.

   • Wipe the mushrooms clean with a damp paper towel. Do not rinse them.
   • Gently twist and pull the stems to remove them from the caps.
   • Finely chop the mushroom stems and set aside.
   • In a bowl, toss the mushroom caps with olive oil, salt, and pepper. Arrange them hollow-side up on the prepared baking sheet.
3. 3

   Sauté the aromatics.

   • Melt the butter in a medium skillet over medium heat.
   • Add the chopped mushroom stems and minced shallot. Cook, stirring occasionally, until softened, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
4. 4

   Make the crab filling.

   • In a medium bowl, combine the softened cream cheese, drained crab meat, Parmesan cheese, fresh parsley, lemon juice, and Old Bay seasoning.
   • Add half of the panko breadcrumbs and the cooked mushroom stem mixture to the bowl.
   • Gently fold everything together until just combined. Be careful not to break up the lumps of crab meat too much.
5. 5

   Stuff and bake the mushrooms.

   • Spoon the crab mixture generously into each mushroom cap, mounding it slightly.
   • Sprinkle the remaining panko breadcrumbs over the top of the filling.
   • Bake for 15-20 minutes, or until the filling is heated through and the tops are golden brown and bubbly.
6. 6

   Garnish with fresh parsley and serve immediately.