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–+ servings

Crab-Stuffed Portobello Mushrooms

A delightful combination of earthy mushrooms and sweet crab meat, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 4 caps portobello mushrooms 3-1/2 to 4" diameter
  • 8 oz lump crabmeat fully-cooked, pasteurized
  • 1/2 cup panko crumbs
  • 2 tablespoons chopped sweet onion
  • 1-2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
  • 1-1/2 tablespoons freshly squeezed lemon juice from 1/2 lemon
  • 2/3 cup shredded Muenster or Monterey Jack cheese divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges for serving

Method
 

  1. Preheat your oven to 375°F (190°C). Clean the portobello mushroom caps with a damp cloth.
  2. In a mixing bowl, combine crabmeat, panko crumbs, chopped onion, garlic, thyme, lemon juice, half of the cheese, egg, salt, and pepper. Mix thoroughly.
  3. Fill each mushroom cap generously with the crab mixture and top with the remaining cheese.
  4. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for about 25 minutes until golden brown.
  5. Remove from the oven, let cool slightly, and serve warm with lemon wedges.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 1g

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