Crab-Herb Stuffed Cremini Mushrooms with Parmesan Crunch

4 mushrooms · 4.5 g net carbs

4.5g Net carbs 22.6g Fat 22.1g Protein 320.5 kcal

4.5g Net carbs · 22.6g Fat · 22.1g Protein · 320.5 kcal

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 18 min  ·  total 38 min  ·  difficulty medium

Baked cremini mushroom caps are filled with crab, cream cheese, and sautéed mushroom stems for a rich, savory interior. A butter-sautéed mix of garlic and chopped stems is combined with lemon zest and parsley before being folded into the filling. A Parmesan-and-pork-rind crumb, tossed with melted butter and paprika, is pressed onto each stuffed cap to produce a crisp, golden topping. Baking at moderate oven heat renders the mushrooms tender while the topping browns and the filling sets so the mounds hold their shape.

Tips

Frequently asked questions

Can I leave out the pork rinds and use extra Parmesan for the topping?

Yes, you can substitute extra Parmesan for the pork rinds, but the texture will change. Pork rinds add light, crunchy porosity and absorb some of the melted butter differently than finely grated Parmesan, so the topping will be denser and less aerated if you omit the pork rinds.

Can I use only olive oil instead of butter when cooking the mushroom stems and in the crumb?

Yes, olive oil can replace the butter in both the stem sauté and the crumb, though the flavor and browning will differ. Butter promotes faster browning and contributes a richer finish in the sauté and helps the crumb brown and cling; using only olive oil yields a cleaner, less browned profile and a slightly different mouthfeel in the topping.

Why did the topping stay soft instead of becoming golden and crisp?

The topping stays soft when it isn't coated evenly with melted butter or when the mushrooms steam during baking. Ensure the pork rind/Parmesan mixture is well mixed with the melted butter so it browns, press it firmly onto the filling so it makes contact, and avoid overloading the tray so steam can escape and the crumbs can crisp.

Why does the filling become runny or slide out of the caps?

Filling can run if the crab or mushroom stems are too wet or the sautéed stem mixture wasn't cooled enough before mixing. Pat the crab dry, cook the chopped stems until moisture evaporates and allow that mixture to cool slightly so the cream cheese binds the filling and helps it stay in the caps during baking.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per mushroom

Primary macros

201.5 g per mushroom

8 figures are unavailable. Nothing was estimated in its place.

Reviews

No reviews yet.

Crab-Herb Stuffed Cremini Mushrooms with Parmesan Crunch — printed from https://twentygrams.app/recipes/crab-herb-stuffed-cremini-mushrooms-with-parmesan-crunch-5c08a44c