Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Crab-Stuffed Mushrooms

The little cavity made when the stem is popped off a mushroom just begs to be filled with something scrumptious. Instead of the usual spinach or cheese, we've created a creamy crab filling, seasoned with shallots and fresh thyme, thus making these mushrooms a sensual treat . Be sure to eat them with your fingers!

Ingredients: Print Ingredients

10 large white mushrooms, cleaned, stemmed and dried
1 tblsp. butter
1 large clove garlic, finely chopped
1 shallot, finely chopped
1 handful of fresh thyme, finely chopped
1/4 c. grated Pecorino cheese
1/3 c. creme fraiche
4 oz. fresh crab meat
Extra Virgin olive oil
Freshly cracked black pepper


Place the mushrooms, cap side down, on a non-stick baking sheet. In a non-stick skillet, melt the butter over low heat and sauté garlic and shallot until golden brown. Add creme fraiche, stirring to create a creamy consistency. Add the thyme, cheese, salt and pepper. Add crab and stir briefly. Remove from heat.

Spoon crab mixture into the stem end of the mushrooms. Place stuffed mushrooms on the baking sheet and place into a 325 degree oven for 5-7 minutes or until the mushrooms are slightly softened. Remove.

How To Serve:

Arrange the mushrooms in a circle on a round plate to serve as an appetizer, or use them to accompany a piece of meat or fish.

Click here for a printable version of the recipe.

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