Crab-Stuffed Portobello Mushrooms
Indulge in the exquisite flavors of Crab-Stuffed Portobello Mushrooms, a perfect dish for any occasion—from casual dinners to elegant gatherings. These delectable mushrooms are filled with tender lump crabmeat, crunchy panko, and gooey cheese, all enhanced by fresh herbs and a splash of lemon juice. Baked until golden brown, they offer a delightful combination of textures and tastes that will leave your guests impressed. Easy to prepare yet visually stunning, these stuffed mushrooms are an impressive addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Appetizer/Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 portobello mushroom caps
- 8 oz lump crabmeat
- 1/2 cup panko crumbs
- 1 or 2 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves
- 2/3 cup shredded Muenster or Monterey Jack cheese
- 1 egg (lightly beaten)
- Fresh lemon juice
- Salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello caps and remove stems and gills.
- In a mixing bowl, combine crabmeat, panko crumbs, garlic, thyme, lemon juice, half the cheese, beaten egg, salt, and pepper until well mixed.
- Generously fill each mushroom cap with the crab mixture; top with remaining cheese.
- Place in a baking dish and bake for about 25 minutes until heated through and golden.
- Serve warm with lemon wedges for added zest.
Nutrition
- Serving Size: 1 stuffed mushroom cap (approximately 150g)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Find it online: https://bestbakingguide.com/crab-stuffed-portobello-mushrooms/