20large white fresh mushroomscleaned and stems removed
1cupcooked crab claw meat finely chopped
1cupcooked small shrimp chopped
½cupgrated Parmesan cheese
½cupgrated mozzarella cheese
1eggbeaten
½cupPanko breadcrumbs (or a mash up a few cups oyster crackers for homemade breadcrumbs)
½cupgreen onions finely chopped
2clovesgarlic minced
½cupmayonnaise
¼cupparsleyfreshly chopped
¼cup basil freshly chopped
1tspOld Bay seasoning
¼tsp black pepper
¼tspsalt
¼tsppaprika
2tbspunsalted buttermelted
Lemon wedges, for serving
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a large baking sheet or line it with parchment paper. This will ensure the mushrooms don't stick to the pan while baking.
Now let's prepare the mushrooms. Gently wash mushrooms or use a damp paper towel to gently wipe off any dirt from them, being careful not to break them. Remove the mushroom stems by gently twisting and pulling them out. This will create a small cavity in each mushroom cap. Then set caps aside on your prepared baking sheet.
Next, in a large mixing bowl, combine the chopped crabmeat, chopped shrimp, grated Parmesan cheese, grated mozzarella cheese, Panko breadcrumbs, chopped green onions, and minced garlic. Mix well to ensure all the ingredients are evenly distributed.
Now, add the mayonnaise and the egg to the stuffing mixture. This will help bind the ingredients together and create a creamy texture. Then, add the freshly chopped parsley, basil, Old Bay seasoning, black pepper, and salt. Mix everything together until it is well combined.
Now it's time to stuff the mushrooms. Using a spoon or your hands, carefully fill each mushroom cap with the stuffing, pressing it gently into the cavity. Mound the filling slightly above the rim of the mushroom to create a full and satisfying bite. Continue until all the mushrooms are filled. Then place the mushroom caps back on the baking sheet.
Once all the mushrooms are stuffed, drizzle the melted unsalted butter over the tops. This will help the mushrooms cook evenly and add a rich, buttery flavor. Then, lightly sprinkle the paprika over each mushroom for a pop of color and a hint of smokiness.
Place the baking sheet in the preheated oven and bake the mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
Remove the mushrooms from the oven and let them cool for a few minutes. Transfer them to a serving platter, and garnish with a bit more chopped parsley if you'd like. Serve mushrooms with lemon wedges on the side, allowing guests to squeeze fresh lemon juice over the top for a burst of bright flavor.
Notes
If you don't want to use an egg, you can use a little extra mayo to replace the egg. Just eyeball it. Stuffed mushrooms are sort of like lasagna, hard to screw up!