These stuffed mushrooms are a perfect example of how simple ingredients can create a luxurious appetizer. Large mushroom caps serve as edible vessels for a rich, creamy filling made from fresh flaked crabmeat, sharp Gruyere cheese, and a velvety bchamel-style sauce. The addition of dry sherry, flambed for dramatic flair and depth of flavor, adds a subtle nuttiness that pairs beautifully with the sweetness of the crab. The dish offers a wonderful contrast in textures: the tender, earthy mushroom cap gives way to the smooth, savory custard inside. It is an ideal choice for cocktail parties, holiday gatherings, or as an elegant starter for a romantic dinner. The combination of seafood and cheese might seem unusual, but the mild Gruyere complements rather than overwhelms the delicate crab, resulting in a balanced and satisfying bite.
Mushrooms Stuffed With Crabmeat & Gruyere
Description
These stuffed mushrooms are a perfect example of how simple ingredients can create a luxurious appetizer. Large mushroom caps serve as edible vessels for a rich, creamy filling made from fresh flaked crabmeat, sharp Gruyere cheese, and a velvety bchamel-style sauce. The addition of dry sherry, flambed for dramatic flair and depth of flavor, adds a subtle nuttiness that pairs beautifully with the sweetness of the crab. The dish offers a wonderful contrast in textures: the tender, earthy mushroom cap gives way to the smooth, savory custard inside. It is an ideal choice for cocktail parties, holiday gatherings, or as an elegant starter for a romantic dinner. The combination of seafood and cheese might seem unusual, but the mild Gruyere complements rather than overwhelms the delicate crab, resulting in a balanced and satisfying bite.Ingredients
Directions
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Carefully pick over the crabmeat to remove any cartilage or shell fragments.
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Melt 3 tablespoons of butter in a saucepan over medium heat.
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Add the chopped onions and saut until translucent, about 3 minutes.
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Stir in the flour and cook for an additional 2-3 minutes to remove the raw flour taste.
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Gradually whisk in the milk, cooking and stirring constantly until the sauce thickens and becomes creamy, about 5-6 minutes. Do not let it scorch.
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Remove the sauce from heat and stir in the crabmeat, salt, cayenne pepper, and Parmesan cheese.
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Fold in the bread crumbs and parsley until well combined; the mixture should be thick enough to hold its shape.
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Allow the crab mixture to cool to room temperature.
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In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat.
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Add the mushroom caps and saut until tender, about 3 minutes.
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Pour the dry sherry into the hot skillet and carefully ignite with a match to flamb; let the flames die down.
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Drain the mushroom caps well and allow them to cool slightly.
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Mound approximately 1 tablespoon of the crab mixture into each mushroom cap.
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Sprinkle the tops with the grated Gruyere cheese.
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Place the stuffed mushrooms on a greased baking sheet and bake at 350 degrees F (177C) for 10 minutes, until the cheese is bubbling and golden.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 254.5kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 10.1g51%
- Cholesterol 81.8mg28%
- Sodium 919.2mg39%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 0.5g2%
- Sugars 3.5g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety First: When flambing, ensure the pan handle is turned away from you and have a lid nearby to smother any unexpected flare-ups. Do not use high-proof alcohol for flambing as it can cause dangerous fires.
Ingredient Tip: Use lump crabmeat for the best texture, but flaked is also excellent. Ensure the crab is fresh and stored properly before use.
Storage: These are best served immediately. If you must prepare ahead, assemble the filling and mushrooms separately, storing them in the refrigerator. Assemble and bake just before serving to prevent the mushrooms from becoming soggy.
Variation: If you prefer a less rich sauce, you can substitute half-and-half for the milk, or use a lighter cheese like mozzarella instead of Gruyere.
