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Baked Crab Stuffed Portobello Mushrooms

Baked Crab Stuffed Portobello Mushrooms: A Flavorful Delight

Baked Crab Stuffed Portobello Mushrooms are delicious appetizers that combine sweet lump crabmeat with earthy mushrooms.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 caps Portobello Mushroom Choose caps that are 3-1/2 to 4 inches in diameter.
  • to taste Salt
  • to taste Black Pepper
For the Crab Filling
  • 8 ounces Lump Crabmeat Use fully-cooked, pasteurized crab.
  • 1/2 cup Panko Crumbs Swappable with gluten-free crumbs if needed.
  • 1/4 cup Chopped Sweet Onion Finely chopped for better flavor integration.
  • 2 cloves Garlic Minced.
  • 1 tablespoon Fresh Thyme Use dried thyme if fresh isn't available (1/4 tsp dried per tsp fresh).
  • 1 tablespoon Lemon Juice Freshly squeezed.
  • 1/2 cup Shredded Muenster or Monterey Jack Cheese Optional, any mild cheese can be used.
  • 1 Egg Lightly beaten.
For Serving
  • 4 wedges Lemon For serving.

Equipment

  • mixing bowl
  • baking sheet
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lightly greasing it with nonstick spray.
  2. Remove the stems and dark gills from the portobello mushroom caps. Pat them dry and arrange them on the baking sheet. Pre-bake in the oven for about 8 minutes.
  3. In a mixing bowl, combine the chopped mushroom stems, lump crabmeat, panko crumbs, sweet onion, minced garlic, fresh thyme, and lemon juice. Season with salt and black pepper to taste.
  4. Fold in the lightly beaten egg to the crab filling and stir gently to maintain larger pieces of crab meat.
  5. Spoon the crab filling into each mushroom cap, allowing for a slight mound on top.
  6. Bake the stuffed mushroom caps in the preheated oven for 10 to 12 minutes, until heated through and slightly golden.
  7. Remove the mushrooms and sprinkle the remaining shredded cheese on top. Return to the oven for 2 to 4 minutes until cheese is melted and bubbling.
  8. Let the mushrooms sit for a minute before serving with fresh lemon wedges.

Nutrition

Serving: 1mushroomCalories: 210kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

These mushrooms are an effortless crowd-pleaser that can be made quickly for gatherings.

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