While I am a forever fan of classic stuffed mushrooms filled with seasoned breadcrumbs and cheese, this luxe version feels especially well-deserved after the long year we had. Since lump crab meat is a splurge, there’s nothing standing in its way here — just a simple combination of Parmesan cheese, chives, lemon juice and a touch of mayonnaise (and a bit of Dijon for extra flavor) to hold it all together. Without your usual breadcrumbs, this also makes the stuffed mushrooms naturally gluten-free.

If preferred, you can swap in claw or backfin crab meat, both of which are more affordable, and good substitutes. No matter how you do it, they’ll be a celebratory appetizer that’s oh-so welcomed in this new year.

Crab-Stuffed Mushrooms

Makes 24

24 (2-inch wide) cremini or white button mushrooms (about 1 pound)

2 tablespoons olive oil

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 small bunch fresh chives

1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)

1 small lemon

1 pound lump crabmeat

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1. Arrange a rack in the middle of the oven and heat the oven to 350 F.

2. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove and discard the stems. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing.

3. Place the mushroom caps in a large bowl. Drizzle 2 tablespoons olive oil and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Gently toss to coat, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet (reserve the bowl).

4. Finely chop 1 small bunch chives to get about 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).

5. Halve 1 small lemon and squeeze the juice from one half into the now-empty bowl (no need to wipe it clean); reserve the second half. Add half of the chopped chives, half of the grated Parmesan cheese, 1 pound lump crabmeat, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper to the bowl. Stir to combine.

6. Divide the filling between the mushroom caps. The filling will mound up, but press it down to fill the cavity. Sprinkle the tops of the stuffed mushrooms with the remaining grated Parmesan cheese.

7. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, about 25 minutes. Squeeze the juice from the reserved lemon half over the mushrooms, garnish with the remaining chopped chives and serve.

Recipe notes: The mushrooms can be stuffed up to one day in advance and refrigerated. Add 2 to 3 minutes to the baking time to ensure a golden and crisp filling. Refrigerate leftovers in an airtight container for up to two days.

(Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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