If you’re looking for an impressive yet easy-to-make appetizer or main dish, these Crab-Stuffed Portobello Mushrooms are the perfect choice. Combining the rich flavors of crab meat, fresh herbs, and cheese with the meaty texture of portobello mushrooms, this dish is a delightful blend of elegance and comfort. Ideal for a dinner party or a special weeknight meal, these stuffed mushrooms are sure to be a hit with your family and friends.
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: Preheat your oven to 375°F and coat a shallow baking pan with nonstick spray.
- Prepare the Mushrooms:
- 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.
- Make the Stuffing:
- To the diced mushroom stems, add the crab meat, panko crumbs, minced onions, garlic, thyme, and lemon juice.
- Reserve 2 tablespoons of the shredded cheese for later 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.
- Stuff the Mushrooms:
- Divide the stuffing mixture evenly between the mushroom caps, compressing gently to form a slight mound on each.
- Bake the Mushrooms:
- Bake in the preheated oven until the crab mixture is set and light golden brown, about 10 to 12 minutes.
- Remove from the oven, top each mushroom with the reserved cheese, and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
- Serve:
- Serve the stuffed mushrooms with lemon wedges and a dash of hot sauce if desired.
Tips and Recommendations
- Cheese Options: Mild cheeses like mozzarella, Monterey Jack, or Gruyere work best in this recipe. They melt well and complement the delicate flavor of the crab without overpowering it.
- Fresh Thyme vs. Dried Thyme: Fresh thyme provides a more vibrant flavor, but dried thyme can be used if fresh is not available. Adjust the amount according to your taste preference.
- Serving Suggestion: These stuffed mushrooms pair wonderfully with a crisp green salad or a light pasta dish for a complete meal.
Nutritional Information
- Calories: 220 kcal per serving
- Servings: 4 servings
Conclusion
Crab-Stuffed Portobello Mushrooms are a delightful way to enjoy the savory taste of crab in a low-carb, high-flavor dish. Easy to prepare and bake, they make an excellent appetizer or main course that’s sure to impress. Try this recipe at your next dinner gathering and watch your guests savor each bite!
Crab-Stuffed Portobello Mushrooms
- Total Time: 36 minutes
- Yield: 4 1x
Description
Immerse yourself in the sumptuous world of gourmet home cooking with these Crab-Stuffed Portobello Mushrooms. Each mushroom cap cradles a generous portion of succulent crab meat, seasoned perfectly with thyme, lemon, and garlic, then topped with a golden layer of melted cheese. This dish is a celebration of textures and flavors, marrying the meaty depth of portobello mushrooms with the delicate sweetness of crab. It’s a sophisticated yet surprisingly simple recipe that promises to delight your taste buds and elevate any dining occasion.
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
Instructions
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.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
Nutrition
- Calories: 220