Recipe Pick: Crab Stuffed Mushrooms

[ 0 ] September 10, 2014 | Johnna

Image via Paulding & Company

*Cheers to Paulding & Company, a full catering kitchen based in San Francisco founded by mother-daughter duo Tracy and Terry Paulding, for this week’s recipe.

Yield: 32 pieces

32 medium sized brown mushrooms (crimini)

2 medium shallots

2 Tbs. butter

1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)

½ Lb. crab meat from one whole cooked, picked crab or purchased.

¼ cup chopped parsley

pinch cayenne pepper or shake of Tabasco

salt to taste and freshly ground black pepper

1 cup freshly grated Grana padano or Parmesan

1/3 cup mayonnaise (Best foods-not a sweetened one!)

2 Tbs. parsley

Paprika for sprinkling on after they bake

Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.

Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.

Preheat oven to 325° F. Bake 10 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top.

Tags: recipe

Category: appetizers, baked, Recipes

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.