Baby Bella mushroom caps become edible bowls, flavor-packed and stuffed full of crab, ham, buttery seasoned breadcrumbs, green onion, and a blend of mozzarella and Parmesan cheeses. These Stuffed Mushrooms with White Wine Bearnaise Sauce are a family favorite, and are sure to become one of yours, as well.

Have Yourself a Merry Little Christmas

Full disclosure: I am not a huge fan of mushrooms. I don’t like them on pizza, I don’t really dig them on my steak. However, in this case, I will make an exception. The freshness of the crab, saltiness of the ham, combined with the richness of the garlic and white wine-infused stuffing in this recipe is enough to convert any self-proclaimed non-mushroom lover.

Let Your Heart Be Light

After the larger-than-life portions of Thanksgiving, my mom, sisters and I have opted for the “less is more,” mentality when we gather for Christmas. For many years, we have all contributed to our Christmas Eve meal by bringing multitudes of appetizers. That way, there’s plenty of variety; not to mention more room in my belly for Christmas Spirits.

Someday Soon, We All Will Be Together

As mentioned many times before, my family and I love food. We bond over it, celebrate with it. In my life, food is not just food. (Hence, my ever-fluctuating waistline.) Food is love. My mom recently told us that when she cooks for us, it’s like putting her love for us on a platter; and I feel the same way. When I cook for someone, no matter how simple the dish, it’s an expression of love. That’s part of the reason why it matters to me how the food I make turns out.

However, when it comes to these Stuffed Mushrooms, I don’t have to worry about that — and neither should you. I may not measure the ingredients exactly, but I did my best to guesstimate in this instance, so that I could share the recipe with all of you. Regardless, these Stuffed Mushrooms with White Wine Bearnaise Sauce always turn out scrumptious.

If the Fates Allow…

“… Until then, we’ll have to muddle through somehow. So, have yourself a Merry Little Christmas now.” On tonight’s Kitchen Playlist: Christmas Edition, I am playing one of my all-time favorite, classic Christmas songs: “Have Yourself a Merry Little Christmas.” Although there are many versions of this song, and many have covered it, my favorite version is that sung by Judy Garland.

The song was written by Hugh Martin and Ralph Blane. Judy Garland sang it in the 1944 musical, “Meet Me in St. Louis,” and it is a hauntingly-beautiful rendition. Although not the happiest of Christmas carols, the poignant tune always makes me long for my family, across the miles; and anticipate our Christmas Appetizer Celebration, when someday soon, we all will be together.

Ingredients for Stuffed Mushrooms

• 1 (8 oz.) tub of Baby Bella mushrooms
• 1 c. canned or imitation crab meat, roughly chopped
• 1 tsp. lemon juice
• 1 pinch Old Bay seasoning
• 1-2 Tbsp. salted butter
• 1 tsp. Extra Virgin Olive Oil (EVOO)
• 1/4 c. sweet yellow onion, finely chopped
• 1 Tbsp. minced garlic
• 1 c. ham, finely diced
• 2 Tbsp. green onion, chopped
• 1/2 c. white wine (such as Pinot Grigio, Riesling, or Sauvignon Blanc)
• 1/2 – 1 c. breadcrumbs
• 1/2 – 1 c. chicken stock
• 1/2 c. shredded mozzarella cheese, divided
• 1/2 c. shredded Parmesan cheese, divided
• Pepper, to taste
• Optional add-in: a handful of fresh spinach

Ingredients for White Wine Bearnaise Sauce

• 1 packet (0.9 oz) Bearnaise Sauce Mix
• 4 Tbsp. unsalted butter
• 1/2 c. heavy cream or half and half
• 1/2 c. dry white wine
• Salt & pepper, to taste

Instructions for Stuffed Mushrooms

1. De-stem and clean mushrooms, ensuring you dry each mushroom cap with a paper towel.
2. Finely chop the mushroom stems and place the mushroom caps in a large casserole dish. (You may not need to use all of the mushroom stems.) While doing so, marinade the crab meat in a small bowl with 1 tsp. lemon juice, Old Bay seasoning, and pepper.
3. Melt EVOO and butter over medium heat in a large non-stick pot. Important Tip: Olive oil (especially EVOO), has a higher smoke point than butter. By combining the EVOO and butter together, you can avoid that burnt taste that sometimes occurs when melting butter over high heat; while still achieving the delicious flavor that butter adds to any meal. I learned that tip from Dame Mary Berry (of the Great British Baking Show fame). That, and her phrase: “No soggy bottoms!” Have improved my life immensely.
4. Once the butter is melted, add the chopped mushroom stems and sauté over medium heat for approximately 4 minutes, until they become tender.
5. Add the onion to the pot and continue cooking for 3-4 minutes more, until softened.
6. Then, add the minced garlic and cook for 2 more minutes, or until garlic becomes fragrant.
7. Reduce heat to low and add the diced crab, ham, and green onion to the pot and stir well. If adding the fresh spinach, you would add at this point.
8. Pour in enough white wine to cover the bottom of the pot (approximately 1/3 c.), ensuring that you leave some wine for yourself (to drink while you complete this recipe).

9. Continue cooking over low heat for 5 minutes, stirring well, until the wine just begins to evaporate. Remove from heat.

10. Add the breadcrumbs to the pot, stirring to combine. Then, add some of the chicken stock, a little at a time, to help the mixture bind. If desired, you may add more butter to the breadcrumb mixture as you stir. Season with pepper.

11. After that, add 1/4 c. each of the shredded Parmesan and mozzarella cheese, stirring well once again. Add more breadcrumbs, cheese, and/or chicken stock, as necessary to create a consistency that is easy to stuff into the mushroom caps.

12. Stuff each mushroom cap with the scrumptious mixture. (Feel free to taste some for yourself while doing so — I always do!) Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes. Meanwhile, you can make the White Wine Bearnaise Sauce. I have included the instructions below.

Instructions for White Wine Bearnaise Sauce

1. Follow the instructions on the Bearnaise sauce packet, replacing the 1 c. milk with 1/2 c. white wine and 1/2 c. half & half or heavy whipping cream.
2. Whisk the sauce mix with the wine, cream, and butter in a small saucepan over high heat.
3. Bring to a boil, stirring constantly.
4. Reduce heat to low and simmer for approximately one minute, until thickened. Remove from heat and allow to rest for one minute more.
5. After 20 minutes of baking, remove mushrooms from oven and top with the White Wine Bearnaise Sauce. If desired, you may also top the mushrooms with the remainder of the shredded Parmesan and mozzarella cheese. Cook at 350 degrees Fahrenheit for an additional 15-20 minutes. Serve warm.

Pro Tip: Although many recipes call for “cooking wine,” I implore you to utilize drinking wine in all recipes. Firstly, cooking wine is loaded with preservatives, artificial sweeteners, and salt. Whereas, regular wine has much more flavor, and will therefore, add a stronger, finer taste to all of your dishes. Not to mention the fact that I am big on minimizing waste.

Cooking wine should only be used for cooking; versus drinking wine, which was made to be drank (as the name implies). Drank? Drunk? Whatever. My point is, you can drink it! For my more-detailed rant about drinking wine versus cooking wine (not to mention another delicious recipe) check out the Sauced post for Bacon Chicken Wine Skillet below.