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Signature Seafood Infused Olive Oil Blend 250ml bottle – citrus herb seafood oil
Garden Infuzions

Crab-Stuffed Mushrooms Enhanced by Signature Seafood Olive Oil Blend

Tender mushroom caps are filled with sweet crab, buttery crumbs, Parmesan, and herbs, then finished with Signature Seafood Infused Olive Oil Blend for a bright coastal flavor that feels elegant and easy.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 mushroom caps
Course: Appetizers, Side Dishes
Cuisine: American Classics, Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 oz large cremini mushrooms
  • 8 oz lump crab meat picked over for shells
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons Signature Seafood Infused Olive Oil Blend
  • 2 tablespoons cream cheese softened
  • 2 tablespoons minced shallot
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon melted butter
  • 1 tablespoon mayonnaise

Equipment

  • 1 baking sheet Lined with parchment paper
  • 1 Large skillet For softening shallot and mushroom stems
  • 1 Mixing bowl For combining the filling
  • 1 Spoon For filling the mushroom caps
  • 1 set Measuring cups and spoons For accurate portions

Method
 

Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Clean the mushrooms and remove the stems, then lightly brush the caps with 1 tablespoon of the Signature Seafood Infused Olive Oil Blend.
  3. Finely chop the mushroom stems and set them aside.
  4. Warm the remaining olive oil blend in a skillet over medium heat, then cook the shallot and chopped mushroom stems for 3 to 4 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds more, just until fragrant.
  6. Transfer the mixture to a bowl and let it cool slightly.
  7. Add the crab meat, breadcrumbs, Parmesan, cream cheese, parsley, dill, lemon juice, salt, pepper, mayonnaise, and melted butter to the bowl.
  8. Fold gently until the filling is evenly mixed and still a little fluffy.
  9. Mound the crab filling into the mushroom caps and place them on the prepared baking sheet.
  10. Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden.
  11. Serve warm right away with lemon wedges if you like.

Notes

Use fresh lump crab for the cleanest texture and fold it in gently so the pieces stay recognizable. If the mushroom caps release a little moisture in the oven, that’s normal; the filling should still finish with a golden top and a tender bite. For a brighter finish, add a little extra lemon juice just before serving. This recipe works best as an appetizer or party plate item served warm.

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