Mushrooms Stuffed with Crabmeat and Pimento

Preparation info

  • Difficulty


  • Makes



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

In the South, all sorts of minced shellfish, meats, and vegetables are stuffed into large mushroom caps, baked, and served as a first course, but nothing typifies this old-fashioned practice more than these rich, full-flavored crabmeat mushrooms enhanced with pimentos and grated Parmesan. To give the mixture a bit of crunch, you might want to add a few finely chopped toasted almonds, if you have any on hand.


  • 12 large button mushrooms (about 1 pound), wiped clean
  • 4 tablespoons (½ stick) butter
  • 1 tablespoon all-purpose flour
  • ½ cup half-and-half
  • 3 scallions (white part only), finely chopped
  • ½ pound fresh claw crabmeat, picked over for shells and cartilage
  • 2 tablespoons finely chopped pimentos
  • 1 large egg, beaten
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter, melted
  • ¼ cup freshly grated Parmesan cheese


Preheat the oven to 375°F.

Remove stems from the mushrooms and chop finely, reserving the caps.

In a small saucepan, melt 1 tablespoon of the butter over moderate heat, add the flour, and whisk for 1 minute. Add the half-and-half, whisk till the sauce is smooth, and set aside.

In another medium saucepan, heat the remaining 3 tablespoons butter over moderate heat, add the chopped mushroom stems and the scallions, and cook, stirring, for 5 minutes. Add the crabmeat and pimentos and stir to blend. Add the white sauce, egg, and salt and pepper, stir till well blended, and set aside.

Arrange the mushroom caps hollow side down in a buttered baking dish. Brush with the melted butter, bake 10 minutes, and let cool. Stuff the mushroom cavities with equal amounts of the crabmeat mixture, sprinkle the tops with cheese, and bake till golden, about 20 minutes.