Description
- These Crab-Stuffed Portobello Mushrooms are a savory and elegant dish featuring sweet lump crab meat, melted cheese, and fresh herbs baked in meaty portobello mushroom caps. Perfect as a gourmet appetizer or a light, satisfying meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup lump crab meat
- ¼ cup panko breadcrumbs
- 2 tbsp sweet onion, finely chopped
- 1 clove garlic, minced
- ½ tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- ½ tsp Dijon mustard
- ¼ cup shredded cheese (Muenster or Monterey Jack)
- 1 large egg, beaten
- 2 tbsp grated Parmesan cheese
- 1 tsp olive oil (for topping)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the mushrooms by wiping them clean, removing stems, and scraping out gills. Brush with olive oil, season with salt and pepper, and bake gill-side up for 8 minutes. Pat dry.
- Make the crab filling by combining crab meat, panko, onion, garlic, thyme, parsley, lemon juice, mustard, cheese, and egg. Mix gently.
- Stuff the mushrooms with the crab mixture and sprinkle Parmesan on top. Drizzle with olive oil.
- Bake for 10-12 minutes until golden brown.
- Serve hot with lemon wedges and enjoy!
Notes
- For a crispy top, broil for the last 2 minutes.
- Use gluten-free breadcrumbs for a gluten-free option.
- Try mixing in chopped shrimp for extra seafood flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American, Seafood