Crab-Stuffed Portobello Mushrooms
Crab-Stuffed Portobello Mushrooms are a delightful combination of tender crabmeat, crunchy panko, and gooey cheese, all nestled in large, savory portobello caps. This quick and easy recipe is perfect for busy weeknights or elegant gatherings. In just 20 minutes of preparation, you can create a dish that impresses with its flavor and presentation. These stuffed mushrooms serve as a fantastic light meal or an exquisite seafood appetizer that everyone will love. Once you try this recipe, it’s sure to become a staple in your culinary repertoire.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Ingredients
Scale
- 4 portobello mushroom caps
- 8 oz lump crabmeat
- 1/2 cup panko crumbs
- 1/2 cup shredded cheese (Muenster or Monterey Jack)
- 2 tablespoons chopped sweet onion
- 1 clove garlic (minced)
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 egg (beaten)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Clean mushroom caps and remove stems; brush with olive oil and season with salt and pepper.
- In a bowl, mix crabmeat, panko crumbs, onion, garlic, thyme, lemon juice, half the cheese, and the beaten egg. Season to taste.
- Generously fill each mushroom cap with the mixture and top with remaining cheese.
- Arrange on a baking sheet lined with parchment paper and bake for about 25 minutes until golden brown.
- Serve warm with lemon wedges for added freshness.
Nutrition
- Serving Size: 1 stuffed mushroom cap (approximately 100g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg