What We're Making: Crab-Stuffed Mushrooms

We love appetizers that can be easily consumed in a few small bites—especially when there are no toothpicks involved. Classic, elegant, and always a crowd-pleaser, crab-stuffed mushrooms are perfect party food, and we find their warm heartiness makes them particularly well-suited for winter entertaining. Here, Kathy Mangham of Baton Rouge, Louisiana-based fine catering company Gourmet Girls shares her recipe for the delicious dish (see below for ingredients and instructions; our version is featured above).

Mangham specializes in creating menus of beautifully presented food featuring quality ingredients that pair with the seasons, which she frequently features on her mouth-watering Instagram feed. So once you’re done prepping hors d’oeuvres for your next party, be sure to follow her for additional inspiration.

Crab-Stuffed Mushrooms

Ingredients

48 fresh mushrooms
4 tablespoons olive oil
Kosher salt and pepper
4 tablespoons butter
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 stick celery, finely chopped
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
1 teaspoon Tony Chachere’s Creole Seasoning
2 tablespoons chopped Italian parsley
1 teaspoon fresh thyme
1/4 cup white wine
Tabasco to taste (about 1/2 teaspoon)
8 ounces cream cheese, softened
1 pound lump crabmeat
3/4 cup bread crumbs
1 cup Parmesan cheese
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees Fahrenheit. Remove stems from mushrooms and discard. In a large bowl, toss mushrooms with olive oil and salt and pepper. Place mushrooms face-down on a cookie sheet and cook for 20 minutes. Remove from oven and set aside.

In a large skillet over medium high heat, melt butter. Add onion, bell pepper, and celery, and cook, stirring until nicely caramelized, about 10 minutes. Add garlic, Tony Chachere’s Creole Seasoning, black pepper, thyme, and parsley, and cook for an additional 5 minutes. Add white wine and continue to cook until wine is almost evaporated. Set aside to cool for 5 minutes.

Place vegetable mixture in a large bowl, add cream cheese, and blend together. Add bread crumbs, Tabasco, and crabmeat, and mix gently to combine.

Stuff filling into mushroom caps, top with Parmesan cheese, and place on a parchment-lined baking sheet. Bake for 20 minutes or until golden.

Recipe courtesy of Kathy Mangham of Gourmet Girls Fine Catering in Baton Rouge, Louisiana. Gourmet Girls is featured in The Scout Guide Baton Rouge.