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–+ servings

Crab-Stuffed Portobello Mushrooms

A delightful dish featuring large portobello mushroom caps filled with a mixture of lump crabmeat, cheese, breadcrumbs, and seasonings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 4 caps portobello mushrooms 3-1/2 to 4" in diameter
  • 8 oz lump crabmeat fully-cooked and pasteurized
  • 1/2 cup panko crumbs adds crunch
  • 2 tablespoons chopped sweet onion for flavor
  • 1-2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves or dried thyme
  • 1-1/2 tablespoons freshly squeezed lemon juice for acidity
  • 2/3 cup shredded Muenster or Monterey Jack cheese reserve some for topping
  • to taste salt
  • to taste freshly ground black pepper
  • lemon wedges for serving

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Remove the stems from each portobello mushroom cap and scrape out the gills.
  3. In a large mixing bowl, combine lump crabmeat, panko crumbs, chopped sweet onion, minced garlic, fresh thyme leaves, lemon juice, half of the shredded cheese, and lightly beaten egg. Season with salt and pepper and mix well.
  4. Stuff the mushroom caps with the crab filling, pressing down slightly. Top with remaining shredded cheese.
  5. Place stuffed mushrooms on a baking sheet and bake for about 25 minutes or until golden brown.
  6. Allow to cool slightly before serving with lemon wedges.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 1g

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