Author Notes
Ever since my husband and I have known each other, crabmeat stuffed mushrooms have been a staple of their family's Thanksgivings. I am a huge mushroom fan and you can't throw a mushroom at me I don't like, but when my Mother-in-Law first showed me how to make these stuffed with crabmeat, I knew that the Turkey would have no chance; these mushrooms would be the last thing I'd have to eat. I've come to love these beautiful little heirlooms and can't imagine our lives without them. I make this recipe often during the Fall because they're quick, easy, and a satisfying meatless midweek meal. Supermarkets will carry large stuffing mushrooms around the holiday, but I find that just using larger-than-small to average white caps works better, as they’re easier to stuff into your mouth in one bite, which is, without a doubt, the proper way to devour them. —NakedBeet
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Ingredients
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24
large white mushrooms
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4-5
large garlic cloves, minced
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1
large bunch of parsley, chopped
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12 ounces
can of lump crabmeat
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1/2 cup
cubed stale bread (ciabatta, italian, french, etc...)
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1 tablespoon
olive oil
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1 teaspoon
each of dill, thyme, and oregano
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1 teaspoon
kosher salt
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1/4 cup
boiling water
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salt, pepper to taste
Directions
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Carefully pop out the stems, cleaning both the caps and stems before setting aside. You can roast the stems alongside the caps or save them to throw into a soup.
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In a large bowl, mix the cubed bread with olive oil. Add a teaspoon each of dill, oregano, thyme, and kosher salt. Now, pour in the water and mix gently to moisten. Add the lump crabmeat (breaking up any large pieces), minced garlic, and all the chopped parsley. Taste for salt and add a bit more if necessary. Spoon a tablespoon into each cap, topping them off so there’s an almost dangerous amount atop each cap.
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Bake at 350º for 10-12 minutes. Serve warm, or gently reheat in the microwave for 10 seconds on high before serving.
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