Hazelnut Free Crab-Stuffed Mushrooms
Total time42 min
Prep time20 min
Cook time22 min
4.8(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 18 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 2 shallots, finely minced
- 3 garlic cloves, finely minced
- 8 oz lump crab meat, picked over for shells and drained
- 4 oz cream cheese, softened
- ¼ cup grated parmesan cheese, plus more for topping
- 2 tbsp mayonnaise
- 1 tsp worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp old bay seasoning
- 2 tbsp fresh chives, finely chopped
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Finely chop the reserved mushroom stems.
- 2
Toss the mushroom caps with 1 tbsp of the olive oil, the salt, and the pepper until evenly coated. Arrange them cavity-side up on the prepared baking sheet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!