Dungeness Crab Stuffed Mushrooms

Yellow Church Cafe

Presented by: Chef Taylor Cole, Yellow Church Café

serves 4


  • 1/2 lb. Dungeness crab meat
  • 1/4 cup aioli
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onions, chopped
  • 2 Tablespoons of Parmesan
  • 1/2 lemon, juiced
  • 12 white mushroom caps
  • 1 teaspoon balsamic reduction
  • salt & pepper to taste


Combine the crab meat, aioli, green onions, and Parmesan in a medium sized mixing bowl. Season mixture with salt and pepper, to taste.

Remove stems from mushrooms. Stuff the mushroom caps with the Dungeness mixture using a 1 oz. ice cream scoop or your hand. Transfer onto a sheet pan, lightly oil with olive oil, then place sheet pan into the oven and bake for about 12 minutes at 400°F, or until the filling is hot and cheese is melted.

Plate and garnish with a drizzle of balsamic reduction, Parmesan cheese, and chopped parsley.


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