I am so obsessed with these one-bite wonders right now, particularly because they’re essentially crabcakes and garlicky mushrooms combined. My version calls for barely any filler — just a bit of panko — and plenty of flavor. I made this jumbo lump crab mixture the day before and stored it in an airtight container in the refrigerator. I found it to be perfectly ready to stuff and bake before happy hour time! This will absolutely become your go-to appetizer for a gathering, potluck, or special occasion at home.
12 medium-large whole white button mushrooms, stems separated
1 tablespoon olive oil
1/4 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup (heaping) jumbo lump crab
1/4 cup panko bread crumbs
1/4 cup grated parmesan cheese, plus extra to garnish
1 tablespoon fresh parsley, minced
1 tablespoon chives, minced
1 egg, lightly beaten
Salt + pepper
1. Preheat oven to 375 degrees. Lightly grease a baking dish and add mushroom caps.
2. Dice mushroom stems. Heat olive oil in a medium saucepan over medium heat. Add diced mushroom stems and onion to the pan, stirring to cook. Add garlic after 5 minutes, continuing to cook down mushroom-onion mixture. Once caramelized, transfer mixture to a mixing bowl.
3. Mix in crab, panko, parmesan, herbs, egg, and salt and pepper until well combined. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a bit more! Sprinkle additional grated parmesan over the top.
4. Bake for 20-25 minutes until golden brown.
