Stuffed Mushrooms from Ecco Domani
Stuffed Mushrooms2018-12-28T13:04:03-05:00

Stuffed Mushrooms

Presented by Ecco Domani


  • Juice of 1/2 lemon
  • 7 large mushroom caps (5 whole, 2 chopped)
  • 2 T butter, divided
  • 1 clove garlic, minced
  • 5 oz. spinach
  • 2 oz. lump crabmeat, cleaned
  • 1 T seasoned breadcrumbs
  • 1 T grated mozzarella cheese
  • 1 tsp. grated Parmesan cheese (your favorite)
  • Salt and pepper to taste
  • Splash of white wine


Preheat oven to 375°F. In a medium saucepan, bring salted water to a boil and add lemon juice and whole mushroom caps. Cook for 4 minutes. Drain mushrooms, pat dry and set aside to cool. In a sauté skillet, melt 1 tablespoon of butter over medium heat, add garlic and cook until golden brown. Then add chopped mushroom caps, spinach, and crabmeat, stirring gently until cooked through. Drain any excess liquid. In the same skillet, mix in breadcrumbs, mozzarella, and Parmesan, and season with salt and pepper. When evenly blended, form 5 small balls from the mixture and place one on top of each cooled mushroom cap.

In a small shallow baking pan, break up and scatter the remaining tablespoon of butter. Place the filled mushrooms into the pan and splash with a little white wine. Bake for 10 minutes. Enjoy while hot!

Serves 1

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As seen in the Winter/Spring 2019 Issue

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