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The secret to Rach's stuffed mushrooms is to bake the mushrooms first—the perfect base for her tasty, gluten-free crab and cheddar filling. 

For Rach's version of a surf & turf date night, serve these with her Pinwheel Steaks and Tomato Salad.


  • 16 large white stuffing mushrooms or 24 medium mushrooms, white or crimini
  • Extra-virgin olive oil (EVOO) cooking spray
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • About 3 tablespoons butter
  • ½ cup finely chopped celery
  • ½ cup finely chopped shallots or onion
  • About ¼ cup finely chopped sweet or hot pepper, such as Fresno chile 
  • 1 tablespoon fresh thyme , or 1 teaspoon dried
  • 1 lemon
  • 3 to 4 cloves garlic
  • 2 teaspoons hot sauce (Rach's go-to is Frank’s RedHot)
  • About ⅓ cup dry sherry or white wine
  • 12 to 16 ounces lump crabmeat (look for fresh or use two six-ounce cans), picked through for shells
  • 1 ½ cups shredded white cheddar cheese
  • ½ cup fresh herbs, such as dill, parsley and chives, or 1 tablespoon each of dried


Serves: Makes 16


Preheat oven to 400˚F. 

Wipe mushrooms with damp cloth. Trim stems, then remove, finely chop, and reserve them. Spray mushroom caps with cooking spray, season with salt and pepper, and parbake 10 to 12 minutes cap-side up.

Add EVOO to a skillet over medium heat and melt butter into oil, then add mushroom stems and cook until browned. Add celery, shallots, chile pepper and thyme, season with salt and pepper, stir, then grate in lemon zest and garlic. Add hot sauce and sherry, then let it cook out, 3 to 4 minutes. Add pan juices from mushroom caps and cool mixture and mushroom caps completely. 

In a bowl, mix  crab, two-thirds of the cheese, cooled mushroom mixture, and herbs, saving a little of the herbs for topping. Mound and fill the mushrooms and top with remaining cheese. Bake to golden, 20 minutes, top with remaining herbs and serve.