Crab Stuffed Crimini Mushrooms

6 - 8 servings

Recipe created by Tom Colicchio, head chef/owner of Craft Restaurants and host of TV show, "Top Chef."


  • For the Topping:
  • 1 cup fresh breadcrumbs
  • 1/2 cup unsalted butter
  • 2 tablespoons chopped herbs (chives, parsley, tarragon)
  • 1/2 tablespoon porcini mushroom powder*
  • Kosher salt, to taste
  • White pepper, to taste
  • For the Mushroom Caps:
  • 1 pound crimini mushrooms (baby portabella),** cleaned
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 3 shallots, peeled and minced
  • 1/4 cup dry white wine
  • 1/4 pound peekytoe or lump crab meat
  • 3 tablespoons garlic aioli or mayonnaise
  • 1/2 tablespoon porcini mushroom powder*
  • 4 tablespoons chopped herbs (chives, parsley, tarragon)
  • 3 tablespoons fresh breadcrumbs
  • *optional
  • **may substitute with white button mushrooms



Combine breadcrumbs, butter, herbs and mushroom powder in bowl. Season to taste. Roll to 1/8-inch thick on parchment or wax paper. Chill for 1 hour. Cut rounds approximately the size of the mushroom caps. Return circles to refrigerator while prepping mushroom filling.


Remove stems from crimini mushrooms. Set aside all caps, except two. Chop the two caps and stems all finely. In a preheated skillet or saute pan, add oil, garlic, shallots and chopped mushrooms. Sweat until soft, but not browned. Add white wine and cook to reduce. When dry, remove from heat and cool completely. In a bowl, combine mixture and remaining ingredients. Season to taste.

Preheat oven to 350 degrees F. Place a heaping spoonful of filling into mushroom caps and pack down well. Place on baking sheet and bake for 6 to 8 minutes. Remove and turn on broiler. Top each mushroom with a circle of topping, place under broiler until golden brown and serve.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9728

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