The holiday season is just ending but it doesn’t mean the parties have to stop. While this recipe makes a great appetizer it can also be a great dinner as well. I live in San Francisco where Dungeness crab season runs from November until January and many of us try to eat as much crab as possible during this season. While eating crab legs are the way many enjoy them, this a delicious way to enjoy crab without all of the mess while being able to enjoy the sweet and flavorful meat. Although I used Dungeness, Snow or King crab would also work. Do not use crab meat for this recipe as crab meat is actually fish. Usually stuffed mushrooms are topped with breadcrumbs for texture but I recently acquired a gluten sensitivity so I have been living that gluten-free lifestyle for about 6 months now. Whether you make this dish with button, baby bella, or portabella mushrooms you will thoroughly enjoy this recipe.
Serving size: 20 mushrooms (It varies on the number of mushrooms you use).
Active time: 15 minutes
Inactive time: 15 minutes
20 button mushrooms, washed and dried
1/2 # of crab (NOT CRAB MEAT)
1 red bell pepper
1/2 t. salt
1/2 t. black pepper
1/2 t. granulated garlic
1/2 t. granulated onion
1/2 t. crushed red pepper
1/4 t. dill
1 T. lime juice
2 T. unsalted butter
1/4 C. shredded parmesan cheese
1. Preheat the oven to 350 degrees F.
2. Gently remove the stems of all of the mushrooms and sit them to the side.
3. Add the mushrooms to a baking sheet with a silmat or parchment paper.
4. In a food processor add the mushroom stems and pulse until finely diced. Place the diced mushroom stems in a medium bowl. (Note: If you do not have a food processor, finely dice the mushrooms stems with a knife.)
5. Cut the bell pepper into eighths and add it to the food processor. Pulse until finely diced. Place the bell pepper into the bowl with the diced mushroom stems. (Note: If you do not have a food processor, finely dice the bell pepper with a knife).
6. Add the crab, lime juice, salt, pepper, granulated garlic, granulated onion, crushed red pepper, and the dill to the bowl with the mushroom stems and bell pepper. Stir everything with a spoon until combined.
7. Melt the butter in a medium pan on medium heat. When the butter melts and the pan is to temperature add in the crab mixture.
8. Saute the crab mixture in the butter for 4 minutes while stirring.
9. Add the sauteed crab mixture back into the bowl. Pour off the liquid that has pooled in the bottom of the bowl as too much liquid will prevent the mushrooms from properly browning.
10. Drizzle the mushrooms with oil. I used truffle oil but any oil will work.
11. Using a 1 T. measuring spoon fill the mushrooms using your fingers to lightly pack the filling in.
12. When all of the mushrooms are filled sprinkle the parmesan cheese on the top of the mushrooms.
13. Bake the mushrooms for 15 minutes. When they are finished allow them to cool slightly before enjoying them. (Note: the mushrooms are delicious hot, warm, room temperature, or cold out of the fridge as leftovers).
Notes and Variations:
- If using portabella mushrooms more than 1 T. will be required to fill the mushrooms so spoon in the crab mixture until the mushroom gills are covered.
- Adjust the crushed red pepper to make the mushrooms less or more spicy.
- Other spices and seasonings can be added or removed from the recipe.
- Lemon juice can be substituted for the lime juice.
- Salted butter can be used instead of the unsalted.
- The cheese can be omitted or changed to another cheese.