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–+ servings

Crab-Stuffed Portobello Mushrooms

Delicious stuffed mushrooms filled with savory crabmeat and cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 and remove the stems and gills.
  2. In a mixing bowl, combine crabmeat, panko crumbs, onion, garlic, thyme, lemon juice, half of the cheese, and egg. Season with salt and pepper, and mix gently.
  3. Stuff each mushroom cap with the crab mixture, pressing down slightly. Top with remaining cheese.
  4. Arrange stuffed mushrooms on a baking sheet and bake for about 25 minutes until golden brown and bubbly.
  5. Let cool slightly before serving with lemon wedges.

Nutrition

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

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