Crab-Stuffed Mushrooms with Garlic Herb Irvings Pork Chops

Wednesday, Oct 22, 2025

Ingredients

Serves 4

Crab-Stuffed Mushrooms:

1 lb Effing Crab Meat (claw meat recommended)
24 large white or cremini mushrooms, stems removed
½ cup mayonnaise
¼ cup cream cheese, softened
2 tsp Dijon mustard
2 tbsp Effing Spice Blend (or your favourite seafood seasoning)
½ cup grated Parmesan
¼ cup finely chopped green onion
¼ cup breadcrumbs (plus extra for topping)
Olive oil

Garlic Herb Irvings Pork Chops:

4 Irvings Farm Pork Chops (bone-in or boneless)
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, smashed or minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp Dijon mustard
½ lemon (for juice)
Salt & freshly cracked black pepper

Bring restaurant-quality flavour to your kitchen with this Effing combo. Sweet, rich crab meat blended with Lakeside Farmstead Fromage Blanc makes the perfect bite-sized stuffed mushroom appetizer. Paired with tender Irvings Pork Chops seared to perfection with a simple, savoury herb rub — this meal is effortless comfort with an Effing twist.

Directions

Preheat oven to 400°F. Brush mushrooms with olive oil and arrange on a parchment-lined tray.
Filling: In a bowl, mix crab, mayo, fromage blanc, Dijon, Parmesan, green onion, breadcrumbs, and Effing Spice. Fill mushroom caps, top with a sprinkle of breadcrumbs and a drizzle of olive oil. Bake 18–22 minutes, until golden and bubbly.
Season: Pat chops dry with paper towel. Season both sides generously with salt, pepper.
Sear: Heat olive oil in a skillet over medium-high heat. Sear pork chops for 3–4 minutes per side, until golden brown.
Butter Baste: Reduce heat to medium-low. Add butter, garlic, rosemary, and thyme to the pan. Once butter melts, spoon it over the chops repeatedly for about 2 minutes to coat them in that garlicky herb flavour. Add Dijon to the pan and toss gently to coat. Squeeze in fresh lemon juice to brighten. Cook until internal temperature reaches 145°F, then rest for 5 minutes before serving.