Description
Crab-Stuffed Portobello Mushrooms are a delightful seafood appetizer that bring a touch of elegance to any meal. These tender, juicy mushrooms are filled with a savory mixture of lump crabmeat, crunchy panko, and gooey cheese, creating a dish that’s as satisfying as it is impressive. Perfect for dinner parties or cozy weeknight dinners, this recipe is both quick to prepare and bursting with flavor.
Ingredients
Scale
- 4 portobello mushroom caps (3–1/2 to 4" diameter)
- 8 oz lump crabmeat (fully cooked, pasteurized)
- 1/2 cup panko crumbs
- 2 tablespoons chopped sweet onion
- 1 or 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 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 the oven to 375°F (190°C).
- Clean the portobello caps with a damp cloth and remove the stems and gills.
- In a mixing bowl, combine crabmeat, panko crumbs, onion, garlic, thyme, half of the cheese, lemon juice, beaten egg, salt, and pepper. Mix well.
- Generously fill each mushroom cap with the crab mixture.
- Place on a baking sheet and top with remaining cheese. Bake for about 25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg