These elegant stuffed mushrooms offer a sophisticated twist on a classic appetizer or light main. Large mushroom caps serve as edible vessels for a luxurious filling made from sweet crab meat or rich chicken liver, bound with creamy whipping cream and fresh herbs. The mixture is sautéed with aromatic onions and garlic before being nestled back into the caps. A topping of buttery breadcrumbs and grated Parmesan cheese creates a golden, crispy crust that contrasts beautifully with the tender mushroom and smooth filling. This dish is perfect for holiday gatherings, dinner parties, or a special weekend treat. Serve warm for the best texture and flavor.
Mushrooms Stuffed With Crab Or Liver
Description
These elegant stuffed mushrooms offer a sophisticated twist on a classic appetizer or light main. Large mushroom caps serve as edible vessels for a luxurious filling made from sweet crab meat or rich chicken liver, bound with creamy whipping cream and fresh herbs. The mixture is sautéed with aromatic onions and garlic before being nestled back into the caps. A topping of buttery breadcrumbs and grated Parmesan cheese creates a golden, crispy crust that contrasts beautifully with the tender mushroom and smooth filling. This dish is perfect for holiday gatherings, dinner parties, or a special weekend treat. Serve warm for the best texture and flavor.Ingredients
Directions
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Preheat oven to 400°F (200°C).
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Rinse the mushrooms and pat them dry thoroughly with paper towels.
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Remove the stems from the mushrooms. Finely chop the stems and set aside. If using chicken livers, remove any membrane and finely chop the livers.
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Heat 1 tablespoon of butter in a skillet over medium heat. Add the chopped onions and garlic, and cook until softened and translucent.
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Add the chopped mushroom stems (and chicken livers if using) to the skillet. Cook until the livers are no longer pink and the mushroom stems are softened and their moisture has evaporated.
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Remove the skillet from heat. Stir in the crab meat (or liver mixture), whipping cream, beaten egg, chopped basil or parsley, lemon juice, salt, and pepper. Mix well to combine.
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Brush the outside of the mushroom caps with olive oil and place them cavity-side up on a baking sheet.
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Fill each mushroom cap generously with the crab or liver mixture.
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Mix the fresh bread crumbs with the melted butter and grated Parmesan cheese. Sprinkle this mixture evenly over the filling in each mushroom cap.
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Bake for 10 to 15 minutes, or until the breadcrumbs are golden brown and the filling is set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 47.1kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 5.7mg1%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 1.1g5%
- Sugars 2.3g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
