In this classic cocktail-party appetizer, lightly broiled white mushrooms are filled with a mixture of sautéed shallot, paprika, and sherry, with toasted panko breadcrumbs, fresh lump crabmeat, and shredded fontina cheese. Just before you’re ready to serve, pop the stuffed mushrooms under the broiler to melt the cheese and warm the filling through. For some folks, crab just isn’t worth eating without some Old Bay Seasoning, so feel free to substitute it for the paprika.
For more inspiration, check out our Portobello Mushrooms Stuffed with French Onion Soup and Stuffing-Stuffed Mushrooms.
We featured this recipe in our New Year’s Eve Speakeasy Party photo gallery.
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...