Pregnancy Friendly Crab-Stuffed Mushrooms
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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
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tsp worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution applies to concentrated herbal oils and supplements, not everyday 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.
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