Crab-Herb Stuffed Cremini Mushrooms with Parmesan Crunch

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 mushrooms  ·  prep 20 min  ·  cook 18 min  ·  total 38 min  ·  difficulty medium

Baked cremini mushroom caps filled with a crab and cream cheese mixture, topped with a parmesan and pork rind crust. Served hot as a small plate or side.

Per mushroom

201.5 g per mushroom

Ingredients

• 360 g cremini mushroomsMushroom, Crimini
• 200 g crab
• 120 g cream cheeseCream cheese, Regular, plain
• 50 g parmesan cheeseCheese, Parmesan, hard
• 25 g pork rindsSnacks, Pork skins, plain
• 12 ml olive oil
• 20 g unsalted butterButter, Without salt
• 8 g garlicGarlic, Raw
• 4 g parsley
• 2 g lemon zestLemon peel, Raw
• 1 g black pepperSpices, Pepper, black
• 3 g saltSalt, Table
• 2 g paprikaSpices, Paprika

Method

1. Heat the oven to 350°F. Line a rimmed baking sheet with parchment or lightly oil it.
2. Wipe the cremini mushrooms clean. Twist out the stems and set them aside; place the caps hollow-side up on the tray.
3. Finely chop the reserved mushroom stems and the garlic.
4. Warm 10 g of the unsalted butter in a skillet over medium heat. Add the chopped stems and garlic and cook until the moisture cooks off and the mixture is fragrant and lightly browned, 4 to 5 minutes. Let cool for 3 minutes.
5. In a bowl, combine the cooled stem mixture, crab (pat dry), cream cheese, 20 g of the parmesan cheese, lemon zest, 2 g of the parsley (minced), 1 g black pepper, and 2 g salt. Mix until evenly combined.
6. Brush the mushroom caps with 12 ml olive oil and sprinkle with the remaining 1 g salt.
7. Spoon the crab filling into the caps, mounding slightly.
8. In a small bowl, mix the remaining 30 g parmesan cheese, crushed pork rinds, and paprika. Melt the remaining 10 g unsalted butter and drizzle it into the crumb mixture, stirring to coat evenly. Top each stuffed cap with this mixture, pressing lightly so it adheres.
9. Bake until the tops are golden and the mushrooms are tender, 16 to 18 minutes.
10. Rest 2 minutes, then sprinkle the remaining 2 g parsley (minced) over the tops and serve hot.

Tips

• Crush pork rinds in a sealed bag with a rolling pin for an even crumb.
• Use portobello mushrooms for a larger, entrée-style portion; extend baking by 3 to 5 minutes.
• Stuffed mushrooms can be assembled a few hours ahead and baked just before serving.
• If the caps release moisture during baking, tilt the tray slightly and spoon off excess liquid midway.