Crab-Stuffed Portobello Mushrooms
Crab-Stuffed Portobello Mushrooms are a delightful culinary creation that fuses the earthy essence of portobello mushrooms with the delicate sweetness of crabmeat. This elegant dish is perfect for impressing guests or simply enjoying a cozy night at home. Each tender mushroom cap is filled with a savory mixture of lump crabmeat, creamy cheese, and crunchy panko, all enhanced by fresh herbs and a splash of zesty lemon juice. The result is a mouthwatering experience that elevates any dining occasion. Easy to prepare yet sophisticated in flavor, 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 (fully-cooked)
- 1/2 cup panko crumbs
- 2 tablespoons chopped sweet onion
- 1–2 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
- 1 egg (lightly beaten)
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare portobello caps by removing stems and gills, rinse gently, and pat dry.
- In a mixing bowl, combine lump crabmeat, panko crumbs, chopped onion, minced garlic, thyme, lemon juice, half of the cheese, and beaten egg. Season with salt and pepper.
- Fill each mushroom cap generously with the crab mixture and top with remaining cheese.
- Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for about 25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg
Find it online: https://chopandcooktips.com/crab-stuffed-portobello-mushrooms/