Crab and Brie Stuffed Mushrooms
Plump mushroom caps overflowing with lump crab meat, white wine, and a velvety brie cheese sauce, served over a bed of wilted spinach.
Yield / Servings
10 Portions
Category
Appetizers / Seafood
Ingredients
13 Components
Special Large Mushrooms Stems removed & minced
10 caps
Shallots Chopped
½ cup
Chardonnay
1 pint
Heavy Cream
1 qt.
Butter Softened
¼ lb.
Brie Cheese Rind removed
10 oz.
RC Mushroom Base
1 tsp.
RC Golden Vegetable Base
1½ tsp.
Dijon Mustard
¾ tsp.
Lump Crab Cleaned
4 oz.
White Bread Crumbs
½ cup
Spinach Wilted & drained
1 lb.
Preparation Steps
1
Prep Mushroom Caps & Stems
Remove stems from the mushroom caps and mince finely. Reserve whole mushroom caps for stuffing.
2
Prepare Brie & Wine Sauce Base
In a saucepan, sweat chopped shallots with minced mushroom stems until tender. Add Chardonnay and reduce liquid until almost dry. Pour in heavy cream and reduce by half. Whisk in softened butter and rindless brie until melted into a smooth sauce.
3
Blend Stuffing Base
Transfer ½ cup of the prepared cheese sauce to a food processor. Add RC Mushroom Base, RC Golden Vegetable Base, and Dijon mustard. Process until smooth and well-incorporated.
4
Fold Crab, Stuff & Bake
Transfer blended stuffing base to a bowl and gently fold in white breadcrumbs and lump crab meat. Portion filling into mushroom caps. Bake at 350°F for 10-12 minutes until mushrooms are tender and stuffing is golden. Serve warm over a bed of wilted spinach.
Flavor Enhancement
Using RC Mushroom Base amplifies the earthy mushroom aroma throughout the rich cream filling, while RC Golden Vegetable Base provides perfectly balanced savory seasoning to pair with delicate lump crab and rich cream sauce.