Pescatarian Gluten Free Crab Stuffed Mushrooms
Total time42 min
Prep time20 min
Cook time22 min
4.5(29)
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Learn more →Ingredients
6 servings
For the mushrooms
- 18 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 8 oz lump crab meat, drained and picked over for shells
- 4 oz cream cheese, softened
- 3 scallions, thinly sliced (green parts only for lower fodmap, or whole scallion)
- ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 1 tsp old bay seasoning
- 1 tsp worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp black pepper
For the topping
- ⅓ cup gluten free breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Finely chop the reserved mushroom stems. Heat the olive oil in a small skillet over medium heat, add the chopped stems, and cook, stirring occasionally, until the moisture has evaporated and the stems are lightly golden, about 5–6 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
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