Virtual Entertaining Made Effortless

Wednesday, January 21st, 2026 3:00 pm to 4:00 pm, MST

Host with confidence and flair in this inspiring virtual class designed to help you master the art of effortless entertaining. Whether you’re planning an intimate dinner or a lively gathering, you’ll learn how Wolf empowers your creativity in the kitchen and how Sub-Zero safeguards freshness, giving you the tools to host with style and assurance.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Crab Stuffed White Mushroom

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
6-8
Servings
Prep Time
10
minutes
Cook Time
20
minutes

Modes

Broil

Ingredients

  • 20 large button mushrooms

  • 8 ounces cream (softened)

  • 6 ounces lump crab meat

  • 1/4 cup green onions, thinly sliced

  • 2 Tablespoons dried parsley

  • juice of 1 half a lemon

  • garlic powder

  • 1/4 cup Parmesan cheese, grated

  • 1/3 cup bread crumbs

  • 1 cup mozzarella, grated

  • 1 teaspoon black pepper

Instructions

Preheat Wolf Oven with the Broil Low Setting. Position rack in rack 3.

Rinse and dry mushrooms, removing dirt and debris. Remove stems by lightly wiggling the stem till it breaks off. Discard stem.

Open container of crab and drain liquid.

in a medium mixing bowl, add cream cheese, drained crab, sliced green onions, Parmesan, parsley, garlic powder, black pepper, lemon juice, and bread crumbs. Mix until everything is incorporated.

Line your mushrooms, top down, in a baking dish and spoon the filling into the hollow of each mushroom, about a Tablespoon per mushroom. Top with mozzarella cheese.

Place in oven and set a timer for 20 minutes. After 20 minutes, remove from oven and enjoy.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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