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