Crab-Stuffed Portobello Mushrooms
Crab-Stuffed Portobello Mushrooms are the perfect blend of elegance and simplicity, making them an ideal choice for both busy weeknights and special gatherings. This delightful recipe features tender portobello caps filled with a flavorful mixture of lump crabmeat, creamy cheese, and fresh herbs, all baked to golden perfection. Each bite offers a satisfying combination of textures and tastes that will impress your guests and keep everyone coming back for more. Whether served as a light meal or an elegant appetizer, these stuffed mushrooms are sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 portobello mushroom caps
- 8 oz lump crabmeat
- 1/2 cup panko crumbs
- 2 tablespoons chopped sweet onion
- 1 or 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- 1–1/2 tablespoons freshly squeezed lemon juice
- 2/3 cup shredded Muenster or Monterey Jack cheese (divided)
- 1 egg (lightly beaten)
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Clean portobello caps with a damp cloth. Remove stems and scrape out gills.
- In a bowl, combine crabmeat, panko crumbs, sweet onion, garlic, thyme, lemon juice, half of the cheese, and the beaten egg. Season with salt and pepper.
- Generously fill each mushroom cap with the crab mixture, topping with remaining cheese.
- Place on a parchment-lined baking sheet and bake for about 25 minutes until golden brown.
- Let cool slightly before serving with fresh lemon wedges.
Nutrition
- Serving Size: 1 stuffed portobello mushroom (about 150g)
- Calories: 220
- Sugar: 1g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 80mg
Find it online: https://mrrecipes.net/crab-stuffed-portobello-mushrooms/