Crab-Stuffed Portobello Mushrooms
Delightful crab-stuffed portobello mushrooms that are warm, savory, and perfect for family dinners or as impressive appetizers.
Ingredients
Mushroom Caps
- 4 caps portobello mushroom caps 3-1/2 to 4" diameter
Crab Filling
- 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
- 1 large egg lightly beaten
- to taste Salt and freshly ground black pepper
For Serving
- as needed Lemon wedges for serving
Instructions
Preparation
- Pre-bake the portobello mushroom caps to bring out their flavor.
- Prepare the crab stuffing by mixing crabmeat, panko crumbs, onion, garlic, thyme, lemon juice, half of the cheese, and the egg. Season with salt and pepper.
Cooking
- Stuff the mixture into the pre-baked mushroom caps, topping each with the remaining cheese.
- Bake until the mushrooms are tender and the tops are golden.
Notes
You can prepare the stuffed mushrooms and refrigerate them until you’re ready to bake. Store in an airtight container for up to 2-3 days. Freeze before baking for up to 3 months. Use different cheeses for varied flavor.