Seafood enthusiasts and mushroom lovers, rejoice! The culinary world is vast and varied, offering a plethora of flavors and combinations that can tickle any palate. Among these delightful pairings, crab-stuffed portobello mushrooms stand out as a dish that elegantly marries the earthy tones of mushrooms with the delicate sweetness of crab meat. Perfect for a sophisticated appetizer or a light main course, this recipe is sure to impress your guests or treat yourself to a gourmet experience at home. Let’s dive into the details of making Crab-Stuffed Portobello Mushrooms.
Ingredients You’ll Need:
- 4 Portobello Mushroom Caps: The base of our dish, providing a meaty texture and a rich flavor.
- 8 oz Pasteurized Crab Meat, Lump or Backfin: The star ingredient, bringing the sweetness of the sea to your plate.
- 1/2 cup Panko Crumbs: For that essential crunch and to bind the filling together.
- 2 tablespoons Sweet Onion, Minced: Adds a slight sweetness and crunch.
- 1 to 2 cloves Garlic, Minced (about 1 teaspoon): For that aromatic kick.
- 1 to 2 teaspoons Fresh Thyme Leaves, or 1/4 to 1/2 teaspoon Dried: Adds a layer of earthy, lemony flavor.
- Juice of 1/2 Lemon, about 1-1/2 tablespoons: Brightens up the dish with a touch of acidity.
- 2/3 cup Mild Shredded Cheese, Divided: Brings everything together with its melty goodness. (See recommendations below)
- 1 Egg, Lightly Beaten: Helps to bind the filling, ensuring it stays within the mushroom caps.
- Salt and Freshly Ground Black Pepper: To taste, because seasoning is key.
- Lemon Wedges, for Serving: Adds an extra zing when squeezed over the baked mushrooms.
Directions to Culinary Heaven:
- Preparation: Begin by preheating your oven to 375°F (190°C) and lightly coat a shallow baking pan with nonstick spray.
- Mushroom Prep: Remove the stems from the portobello caps, dice them finely, and place them in a mixing bowl. Using a spoon, scrape out the gills from the mushrooms, brush the caps clean, and arrange them on your prepared baking pan. Season each cap with salt and pepper to taste.
- Mix the Filling: To the bowl with the chopped mushroom stems, add the crab meat, panko crumbs, minced onions, garlic, thyme, and lemon juice. Mix gently. Keep 2 tablespoons of the shredded cheese aside, and add the rest to the crab mixture. Season with salt and pepper to taste, adjust the thyme if you like, and fold in the beaten egg to bind everything together.
- Stuff the Mushrooms: Evenly divide the crab mixture among the mushroom caps, pressing gently to form a slight mound atop each.
- Bake to Perfection: Bake in the preheated oven until the crab mixture sets and turns a lovely golden brown, about 10 to 12 minutes. Remove the mushrooms, top each with a portion of the reserved cheese, and return to the oven for an additional 2 to 4 minutes, until the cheese is melted and bubbly.
- Serve with Elegance: Plate the crab-stuffed portobello mushrooms with lemon wedges on the side. For those who enjoy a bit of heat, a dash of hot sauce is a welcome addition.
Nutritional Information:
- Calories: 220 kcal per serving
- Servings: This recipe yields 4 servings.
Prep Time: 20 minutes | Cooking Time: 16 minutes | Total Time: 36 minutes
Whether you’re looking to impress guests at your next dinner party or simply want to enjoy a luxurious meal at home, these Crab-Stuffed Portobello Mushrooms are sure to be a hit. The combination of rich, meaty mushrooms and sweet, tender crab, all brought together with the crunch of panko and the creaminess of melted cheese, creates a dish that’s as delicious as it is elegant. Serve it up and watch as it becomes a new favorite among your culinary creations. Bon appétit!
Crab-Stuffed Portobello Mushrooms
Ingredients:
4 portobello mushroom caps
8 oz pasteurized crab meat, lump or backfin
1/2 cup panko crumbs
2 tablespoons sweet onion, minced
1 to 2 cloves garlic, minced (about 1 teaspoon)
1 to 2 teaspoons fresh thyme leaves, or 1/4 to 1/2 teaspoon dried
Juice of 1/2 lemon, about 1-1/2 tablespoons
2/3 cup mild shredded cheese, divided (see recommendations below)
1 egg, lightly beaten
Salt and freshly ground black pepper
Lemon wedges, for serving
Directions:
Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
Remove the stems from the portobello caps, dice them, and add to a mixing bowl.
Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
Season each mushroom cap with salt and pepper and set aside.
Add the crab, panko, onions, garlic, thyme, and lemon juice to the chopped mushroom stems.
Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
Combine gently, season to taste with salt and pepper, and add more thyme if desired before stirring in the beaten egg.
Divide the stuffing between the mushrooms and compress gently to form a slight mound.
Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
Serve with lemon wedges and a dash of hot sauce if desired.
Prep Time: 20 minutes | Cooking Time: 16 minutes | Total Time: 36 minutes
Kcal: 220 kcal | Servings: 4 servings