Baby bella caps brushed with a spicy pesto oil and filled with a creamy, garlicky crab stuffing make an appetizer that disappears fast. They bake up tender, browned, and ready for a party platter.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place mushroom caps, open end up on lined baking sheet. Brush Pesto Infused oil on all your mushrooms and season with salt.
Finely chop your mushroom stems and set aside to mix into stuffing. In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese.
Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
Bake uncovered at 400 degrees F. until mushrooms are very tender and filling is nicely browned. (approx. 30 min). Serve hot and top with chopped parsley.
Chef's Notes
Let the cream cheese come fully to room temperature before mixing so the filling blends smooth and lump-free.
Chopping the reserved mushroom stems into the stuffing wastes nothing and adds an extra layer of earthy flavor.
Make It Yours
Brush the caps with our Garlic Olive Oil instead for a milder, savory version without the chili heat.
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