Crab Stuffed White Mushroom

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 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


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.