MERMAN'S REVENGE RECIPE
CRAB-STUFFED MUSHROOMS
Jumbo mushrooms filled with a creamy blend of crab, bacon, caramelized onion, cheeses and Cajun seasoning, topped with crisp Parmesan breadcrumbs and finished with Teriyaki Glaze.
LET'S COOK
DIRECTIONS
SOFTEN THE CREAM CHEESE
Remove the cream cheese from the refrigerator about 30 minutes before starting. Allow it to soften so it can be mixed smoothly without leaving large lumps.
PREHEAT & PREP THE MUSHROOMS
Preheat the oven to 350°F. Wipe the jumbo mushrooms clean and remove their stems to make room for filling. If needed, gently enlarge each cavity with a small spoon. Arrange the caps, hollow side up, in a baking dish or muffin pan to help them stay upright.
COOK THE BACON
Cook two slices of applewood-smoked bacon in a skillet until crisp. Transfer the bacon to a paper towel and crumble it. Reserve a little of the rendered bacon fat in the pan for the onion.
CARAMELIZE THE ONION
Add the diced onion to the warm bacon drippings. Cook over medium-low heat, stirring regularly, until soft and golden. Let cool slightly before adding to the cream cheese filling.
START THE CREAMY FILLING
Add the softened cream cheese to a mixing bowl with 1 tablespoon of Parmesan and 1 tablespoon of panko breadcrumbs. Stir until evenly combined. Fold in the caramelized onion and crumbled bacon.
FOLD IN CRAB & LEMON
Pick through the crabmeat to remove any shells, then gently fold it into the mixture. Add freshly grated lemon zest, sliced green onions and shredded cheddar. Mix until distributed without breaking the crab into very fine pieces.
SEASON THE FILLING
Sprinkle in Merman's Revenge Cajun Style Seasoning to taste and fold through the mixture. Taste the filling if using ready-to-eat crabmeat and adjust the seasoning before stuffing.
FILL THE MUSHROOM CAPS
Use a spoon or small scoop to mound the crab mixture into each mushroom cap. Press lightly so the filling sits securely without overflowing the sides.
ADD THE CRISPY TOPPING
Combine the remaining panko with a little grated Parmesan and olive oil. Sprinkle this mixture over each filled cap to create a lightly crisp topping as the mushrooms bake.
BAKE THE MUSHROOMS
Bake at 350°F for approximately 15 minutes, until the mushrooms are tender, the filling is hot throughout and the topping is lightly golden. If the mushrooms are particularly large, add a few minutes as needed.
FINISH WITH TERIYAKI GLAZE
Transfer the mushrooms to a serving platter and finish with a light drizzle of Merman's Revenge Teriyaki Glaze. Serve warm while the topping is crisp.
MADE WITH
CAJUN STYLE SEASONING
Cajun Style Seasoning gives the creamy crab filling a savory kick alongside bacon, onion and cheddar.
EXPLORE CAJUN STYLE →
MADE WITH
TERIYAKI GLAZE
A finishing drizzle of Teriyaki Glaze adds a little citrus sweetness that balances the savory Cajun crab filling.
EXPLORE TERIYAKI →
GOOD TO KNOW
TIPS FROM
THE MERMAN
USE A MUFFIN PAN
A muffin pan can hold the jumbo mushroom caps upright so the filling stays in place during baking.
SOFTEN THE CREAM CHEESE
Let the cream cheese sit out briefly before mixing. Soft cream cheese blends smoothly without overworking the crab.
ADD THE GLAZE LAST
Drizzle Teriyaki Glaze after baking to keep its sweet-savory finish distinct from the warm filling.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow the steps for a creamy crab and bacon filling, golden baked mushroom caps, and a final touch of Teriyaki Glaze.
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