12 whole cremini mushrooms, stems removed and reserved
30 mL (2 tbsp) olive oil, divided
1 cup lump crab meat
1 cup panko breadcrumbs
Zest of 1 lemon
¼ tsp dried red chili flakes
10 mL (2 tsp) Worcestershire sauce
Handful fresh parsley, finely chopped
½ cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Toss the mushroom caps with 15 mL (1 tbsp) olive oil and season generously with salt and pepper. Arrange on the prepared baking sheet and roast for 15–20 minutes, or until the mushrooms are golden and have released most of their moisture. Remove from the oven and allow to cool slightly.
Meanwhile, finely chop the reserved mushroom stems. In a medium bowl, combine the chopped stems, crab meat, panko, lemon zest, chili flakes, Worcestershire sauce, parsley and remaining 15 mL (1 tbsp) olive oil. Season to taste with salt and pepper.
Generously fill each mushroom cap with the crab mixture and top with Parmigiano-Reggiano. Return to the oven and bake for 10–15 minutes, or until the filling is hot and the tops are golden brown.
