Perfect for a cocktail party or a night at home with your favorite vino (we love anything from Jones of Washington, our neighbors here at Pybus Public Market)



20-25 baby bella mushrooms

2 tablespoons of D'Olivo Spicy Calabrian Pesto Infused Olive Oil

salt to taste


8 oz of cream cheese (room temp)

4 oz of crab meat – chopped finely.

1 tablespoons of D'Olivo Basil Infused Olive Oil

4 minced garlic cloves

½ teaspoon of paprika

½ teaspoon of freshly ground Tellicherry Peppercorns

¼ teaspoon of salt

¼ cup of breadcrumbs

2 tablespoons of grated parmesan cheese

1 tablespoon of chopped parsley


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 D'Olivo Pesto Oil on all mushrooms and season with salt.

Finely chop 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, D'Olivo Basil 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.

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